Ingredients
- 1 Pound RUSSET OR WHITE WISCONSIN POTATOES
- 1/3 Cup Clarified Butter divided
- 2 teaspoons Ground cumin divided
- 2 teaspoons New Mexico Chile Powder divided
- 8 Ounces Shredded Mexican Cheese Blend
- 4 Each Green onions with tops, thinly sliced
- 1 Pound Pork or boned chicken cut into strips
- 1 Each Medium Onion sliced 1/4-inch thick and halved
- 1 teaspoon each Salt and Pepper
- 12 Cleaned lettuce Leaves
- 12 Prepared Taco Shells
- 1 cup Prepared Mexican Salsa
Instructions
- Place grate 4-6-inches from heat, and heat grill.
- Sauté potatoes in a 12-inch skillet with half the clarified butter, stirring frequently, until light brown. Add half the cumin, chili powder and salt/pepper.
- Remove skillet from the heat and stir in the cheese and green onions; reserve.
- In a clean skillet, sauté pork or chicken in the remaining butter with the yellow onion slices and season with remaining spices, until meat is cooked through (3-4 minutes)
- Place one lettuce slice per taco and add pork, onions then potato mixture to each, top with salsa and serve! ENJOY!
Nutrition
Calories |1kcalCarbohydrates |1gProtein |1gFat |1gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |1gSodium |1mgPotassium |6mgFiber |1gSugar |1gVitamin A |4IUVitamin C |1mgCalcium |3mgIron |1mg
