Potato - Corn Tortilla, Pickled Cabbage, Jalapenos, Pickled Red Onion, Crema, Avocado, Queso Fresco Recipe
Indulge in our delightful Potato dish, featuring a warm corn tortilla filled with perfectly seasoned potatoes. Topped with tangy pickled cabbage and vibrant jalapenos for a kick, complemented by sweet pickled red onions. A drizzle of rich crema and creamy avocado elevates every bite, while crumbled queso fresco adds a touch of savory goodness. This flavorful combination promises a burst of taste in every mouthful!
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Ingredients
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Tortilla and Fillings
Method
Preparation and Assembly
- 1
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Boil in salted water until tender, about 10-15 minutes. Drain and let cool.
- 2
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 3
- 4
Add Crema and Toppings
Drizzle crema over the top, then add slices of avocado and a sprinkle of queso fresco.
- 5
Serve
Serve immediately while warm, with extra jalapenos and crema on the side if desired.
