Ingredients
12 Corn tortillas
2 tbsp Olive oil
Diced potatoes
2 tbsp butter
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp salt
1 tsp pepper
2 cups shredded sharp aged cheddar
1 cup fresh baby arugula
1 in chipotle pepper adobo diced or some kind of chipotle Salsa like @herdeztraditions
1 large Hass avocado
2 tbsp White vinegar
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Salt
1 tsp pepper
1 bunch cilantro, cleaned and roughly chopped
1 - 2 fresh jalapeños, thinly sliced or diced
Tools
Food processor
Gas range is preferable for heating the tortillas
Directions
Step 1
Crisp up the potatoes with their seasonings in the sauté pan and set aside.
Step 2
Warm the tortillas individually in a pan until pliable then lay them out on a baking sheet, rub them on both sides with oil.
Step 3
In a small bowl make the chipotle sauce by combining the chipotle pepper or 1/4 cup chipotle salsa with the other half of the seasonings - 1 tbsp mayo, 1 tsbp white vinegar plus garlic powder, onion powder, salt and pepper.
Step 4
Assemble the tacos by layering the sauce with potatoes and cheese and arugula
Step 5
Bake the tacos at 425 for about 15 minutes or until browned and crispy and the cheese is yummy and melty
Step 6
While the tacos are baking, make the avocado crema by combining the avocado, 2 tbsp mayo, white vinegar, garlic powder and onion powders in the food processor until creamy
Step 7
Serve the tacos with the avocado crema, fresh avocados, cilantro, jalapenos and hot sauce
