I spent about 10 years of my childhood in San Antonio TX. While living there, I ate a TON of tacos (TexMex was a staple for me& is still one of my favorites- especially BREAKFAST TACOS!!!!!!) Here is a recipe that is so quick& easy. It really takes me back& I enjoy these every time I make them.
2-3 medium Potatoes- peeled & thinly sliced
2 Tbs olive oil
1 onion chopped
1 c sliced mushrooms
1/2 tsp Tony Chacheries (or to taste)
1 tsp paparika
S & P to taste
Cilantro & salsa for garnish
(You can make these tacos in many varieties. I have used a variety of bell peppers, cabbage, black beans carrots & cole slaw on these tacos before. Use what you like& if you like tacos- you can’t fail!)
Wash, peel, & slice potatoes.
Heat olive oil in a large pan& heat.
Add the sliced potatoes, onions, mushrooms& spices.
Cover& cook on medium until translucent- you will have to stir occasionally to prevent burning.
Once the potatoes are translucent you can take the lid off and cook until they get a little brown- I like to taste one to be sure they are done!
I like to toast my tortillas in a pan then add my potatoes& mushrooms, salsa& cilantro. Sometimes I serve these with black beans& tomatoes on the side too. Also, avocado tastes great on everything- these tacos are no exception.
* this time, I cooked the mushrooms in a pan separately from the potatoes, as seen in the photos.
* my husband& I can eat these for a couple mornings or lunches throughout the week. I like to make bigger portion sizes to save time& give me leftovers.