Pineapple potato tacos

potato tacosOne of my favourite meals while my sister and I were in Mexico were the street tacos (Vine video at the bottom of this post). We had no idea what the different options were, and weren’t able to find out past “carne” (meat) or “pollo” (chicken) with the language barrier. So, we would point to one of the delicious looking options… and devour the result. Of these options, the one that surprised me the most was one that looked highly-textured that turned out to be potatoes and pineapple. I liked it so much that when we got home, my hubby and I tried to replicate it. This is his recipe.

Ingredients (serves 4):

  • 4 medium sized red potatoes, chopped
  • half a pineapple, chopped (or one can of pineapple nibblets, mostly drained)
  • 1 medium sized white onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1-1/2 teaspoon ground pepper or to taste
  • 1 teaspoon salt or to taste
  • 1/2 a small can of tomato paste
  • 1-2 tablespoons of olive oil
  • 1 tablespoon of vegan margarine (if you’re not vegan, you can use butter)
  • 1/4 cup of vegetable stock
  • Soft-shelled tacos

Garnish:

  • Grated cheese of your choice (we used Okanogan’s Soy Co. vegan mozzarella)
  • Salsa
  • Guacamole
  • 1/4 of a lime

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