RECIPE | Potato & Parsnip Tacos with Pickled Red Onions & Avocado Crema

I don’t know what’s happening these days but I have had a serious craving to tacos! Like really yummy, flavourful tacos! I’ve always wanted to attempt a potato taco, and we had some parsnips so I decided to combine the two, and what a great idea that was! These delicious vegetarian tacos, which you could also make vegan if you made sure your tacos shells were vegan, and eliminated the crema portion of the avocado, were just what the doctor ordered. Simple, quick, and easy. My absolute favourite way to cook!

Potato & Parsnip Tacos

Serves 10 tacos, or so

Ingredients

  • 2 russet potatoes, peeled, 1/4-in dice
  • 2 parsnips, peeled, 1/4-in dice
  • 1 tsp smoked paprika
  • 1 tsp hot paprika
  • 1 tsp cumin seeds
  • 1 tsp garlic powder
  • 2 tsp coarse salt
  • 1/2 tsp freshly cracked black pepper
  • A couple tablespoons of olive oil or vegetable oil
  • Serving suggestions; corn/masa tortillas, avocado crema, pickled red onions, pickled jalapenos, fresh cilantro, lime, cheese

Method

Preheat oven to 425F. 

Toss potatoes and parsnips in a bowl with oil, spices, salt and pepper. Lay out in a single layer on a parchment lined baking sheet. Bake in the oven for 15 minutes, then remove and toss, then bake for another 10 minutes. You want them nice and crispy.

Serve hot with the suggested toppings. Pro tip: make sure your tortillas are warm, and stay warm, this way they won’t crack and break apart on you. 

Pickled Red Onions

Makes a small mason jar full

Ingredients

  • 1/2 cup rice wine vinegar (or your favourite light vinegar – apple cider and white wine vinegar work well too)
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 red onion, thinly sliced into half moons (almost as thin as you can go)

Method

Heat vinegar, sugar, and water in a heavy bottom sauce pan on the stove. Heat until the sugar dissolves. In the meantime, slice your onions, and place in a mason jar – or similar container with a tight-fitting lid. Pour the pickling liquid over top of the onions. Fill to the top. Set aside for at least 30 minutes to pickle. Store in the fridge, with a tight-fitting lid, for a couple weeks – but I dare you to not eat them before that… ps. It’s not going to happen. 

I have pickled red onions with EVERYTHING. Salads, great. Tacos, well, I mean that’s given, on top of a roast to cut the fat, SO good. They’re just the best little invention to have on hand in your fridge. 

 

Happy Taco Night! 🙂 

 

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *