This Mexican Potatoes in Tacos recipe uses jalapeno peppers for a bold, spicy kick. Freshly grilled taco shells add crunch to this flavorful treat.
3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 cup sharp cheddar cheese, shredded
1 egg, lightly beaten
2 Tbsp fresh cilantro, minced
1/4 tsp of salt
1/4 tsp of pepper
12 (6 inch) corn tortillas
1 Tbsp olive oil
Prick potatoes with a fork and wrap in foil.
Grill potatoes, green peppers and jalapeno peppers over medium heat for about 10 minutes, turning often to char all sides.
Seal grilled peppers in a plastic bag and steam for 10 minutes.
Close the grill lid and roast the potatoes for an additional 40 minutes, turning every 10 minutes.
Peel the peppers and remove the seeds. Finely chop the peppers and set aside.
Remove potatoes from the grill and allow to cool enough to handle.
Unwrap potatoes, peel and mash.
Add mashed potatoes to the peppers. Stir well.
Mix in cheese, egg, cilantro, salt and pepper. Blend well.
Fill each tortilla with 2 Tbsp of the mixture. Fold in half into a taco shape.
Brush the tortilla with olive oil.
Grill for 3 minutes on each side.
Serve them with salsa, sour cream or Guacamole.