Ingredients
4 Diced Russet Potatoes
2 Tomatoes
½ Red Onion
1 Diced Jalapeño
Cilantro
1 Juice of Lime
½ tbsp Olive Oil
For the Seasonings:
½ tbsp Salt
Pepper
Garlic Powder
Onion Powder
Adobo
Cumin
Paprika
Chile Powder
Directions
Step 1
Preheat oven to 400 degrees.
Step 2
Clean the potatoes, pat dry, and dice into even pieces.
4 Diced Russet Potatoes
Step 3
Season potatoes with 1/2 tbsp of salt, pepper, garlic powder, onion powder, and paprika.
4 Diced Russet Potatoes
½ tbsp Salt
Pepper
Garlic Powder
Onion Powder
Paprika
Step 4
Add oil to the potatoes and mix until seasoning is evenly distributed.
½ tbsp Olive Oil
Step 5
Add potatoes to a baking dish and bake for one hour.
4 Diced Russet Potatoes
Step 6
For the Pico de Gallo:
Step 1
Dice tomatoes, jalapeños, red onion, and cilantro.
2 Tomatoes
1 Diced Jalapeño
½ Red Onion
Cilantro
Step 2
Combine diced ingredients in a bowl, add lime juice, and season with salt and pepper to taste.
1 Juice of Lime
½ tbsp Salt
Pepper
Step 3
Place pico de gallo in the fridge.
Step 4
Heat a pan and add olive oil.
½ tbsp Olive Oil
Step 5
Add ground protein of choice (beef, turkey, or chicken) to the heated pan.
Step 6
Add seasonings to the protein and cook until done.
Step 7
Drain oil from the cooked protein and set aside.
Step 8
Once potatoes are done, build your bowl with potatoes, pico de gallo, and favorite taco toppings like guacamole, sour cream, and cheese.
4 Diced Russet Potatoes
2 Tomatoes
1 Diced Jalapeño
½ Red Onion
Cilantro
