Dubliner Potato Leek Tacos

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Spring 2016

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Dubliner Potato Leek Tacos

Dubliner Potato Leek Tacos
Ingredients
12 oz. Yukon gold potatoes
6 strips thick cut bacon, coarsely chopped
1 large or 2 small leeks, sliced (pale green and white parts only)
1/4 tsp. dried dill
8 small handmade-style yellow corn tortillas
4 oz. Kerrygold Dubliner Cheese (in our Deli)
Thinly sliced cabbage or Raley's Tri Color Slaw
Thinly sliced red onion
Diced tomato
Directions

Add more bacon and cheese for extra indulgent tacos.

Prep: 10 minutes, Cook: 20 minutes, Serves: 4

1. Pierce potatoes with a fork and place on a microwave-safe plate; microwave on HIGH for 5 minutes or until almost cooked through. When cool enough to handle, cut into 1/2-inch cubes.

2. Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels.

3. Add potatoes to skillet and cook over medium-high heat for 5 minutes or until browned, stirring occasionally. Add leeks and dill and cook for 5 minutes more. Add bacon back to skillet.

4. While vegetables are cooking, place equal amounts of cheese in the center of each tortilla. Cook in a large skillet over medium heat until cheese is melted, or cook on a lightly oiled baking sheet at 400°F for 5 minutes. Top with vegetable mixture, cabbage or slaw, onion and tomatoes.

Nutritional Information:
533 calories, 18 g protein, 33 g total fat (8 g sat., 0 g trans), 41 g carbohydrate, 5 g fiber, 4 g sugar, 63 mg cholesterol, 628 mg sodium, 17 points

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