Dubliner Potato Leek Tacos
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Dubliner Potato Leek Tacos
Dubliner Potato Leek Tacos
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

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