I am not sure that I have shared enough tacos or taco paraphernalia here on Beard and Bonnet. Can you hear the sarcasm in my typing? It’s there, trust me! There really isn’t a taco or enchilada that I have met that I haven’t liked. So, a few weeks ago when my favorite taco spot here in Long Beach had potato tacos as the lunch special I just knew I had to try them. In retrospect, I should have asked…”How do you prepare a potato taco?” They would have then explained that they mash potatoes fill the taco shell with them, deep fry all of it,and then add all of the toppings. Don’t get me wrong, it didn’t taste bad it was just that my body was like “Girl, what the hell did you just eat?!” It really said that, in not so many words. I felt awful within 10 minutes of eating those deep fried potato tacos and I am sure that it was a mix of things. My number one suspect was all of the grease; a close second was the fact that it is a shared fryer where every breaded piece of meat or veggie goes to take an oil bath.
Fast forward to dinner at home a few nights ago when I decided to create my own potato taco; I desired a much healthier, happier version of what I ate at lunch that day without all of the grease and with all of the taste. I decided to use a mix of baby Yukon gold and purple potatoes, white navy beans that I cooked at the beginning of the week with peppers and garlic, sun gold tomatoes, cilantro, lime juice, and pickled peppers of course. These tacos were nothing short of insanely tasty and I felt amazing after eating them. It was one of those pleasantly stuffed not over greased type of euphoric feelings you get from a really good taco. What is your favorite way to fill a tortilla?