Monday is Cinco de Mayo! Wait a minute…..margaritas on the first day of a work week? Ok, why not, twist my arm. But, in the meantime, in anticipation of the day that celebrates Mexico’s freedom and democracy from the first part of the American Civil War (and my favorite kind of food), let’s get a jump start and dig in early.
This week’s happy hour is all about spicy, yummy, Mexican flavor. The appetizer was inspired in part by my cupboard, refrigerator, and freezer, or the contents within.
I had these cute little yellow creamer potatoes that needed to be eaten soon. Another day or two and they would have been ready to sprout some roots. But, I wasn’t feeling mashed, broiled, roasted, or riced. So I kept searching.
Then, I saw the avocados sitting in the basket on my counter top. They were getting kind of squishy, it was time to finish those babies off. So, I had little starchy tubers and creamy, green fruit. Hmmm……..
As I toured my kitchen the wheels started turning faster and my imagination kicked into high gear. Potatoes, avocadoes, tomatoes, salsa, cilantro, scallions, and Beyond Meat Feisty Crumbles. This was starting to look like a Mexican fiesta. Holla!
The only thing that this recipe in my head was missing was heat. So I gathered up my keys and my purse and made a quick trip to buy some Pablano peppers.
As I began to make these cute little potato tacos (do you like the name? Kinda fun, right?) I remembered an episode of Food Network’s Chopped. Don’t ask me what the dish was, or who the chef was, I only remember that the potatoes were raw. Ruh-roh! I couldn’t have that, so I made sure that I boiled them until they were easy to pierce with a fork.
When they were cool enough to touch I scooped out the center, coated the skins with some olive oil, salt, and pepper, and roasted them for 10 minutes. This made the skins a little crispy and savory.
While they were roasting I mashed up the potato filling, avocadoes, tomatoes, peppers and scallions, and crumbles with a potato masher. Then I added salsa to the mix. This is something you should do one tablespoon at a time so the heat doesn’t get away from you. You can put it in, but it’s hard to get it out.
Finally, I scooped the filling into the potato cups and garnished. OMG, they were so good I swore I heard a mariachi band playing, at least you would have thought one was by the way I was dancing in delight. Yup, I’m weird that way. And, no, I hadn’t had a margarita. Yet.
Which brings me to the other part of happy in happy hour. Alcohol!
Honestly, I’m a light weight, I don’t drink a lot for fear of making a fool of myself. Control freaks such as myself are consistently conscious of such things. Which, I suppose is a good thing. Having said that, I do love me a good margarita on a Friday.
This was inspired by my refrigerator. I had pineapple juice, compliments of the last time Alex was home for the weekend. My first thought was to make a Pina-colada, but that’s not Mexican. Then I saw some limes. A pineapple lime margarita? Sure, why not!
It works. It’s good. It’s refreshing. I want a second.
So happy early Cinco de Mayo my friends, and TGIF!!!!
What are you doing this weekend? Talk to me.
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Linda and Alex at Veganosity
Yields 20
Savory and slightly spicy potato cup tacos and pineapple lime margaritas. The perfect happy hour food.
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 1 tablespoon corn oil
- 1 tablespoon olive oil
- 1 and 1/2 pounds of yellow creamer potatoes – scrub clean and cut in half
- 2 avocadoes
- 4 scallions – mince 3/4 and dice the rest for garnish
- 1 large Pablano pepper – minced
- 1 and 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 2 tomatoes – diced into small pieces (save a bit for garnishing)
- 1 cup Beyond Meat Feisty Crumbles
- Salsa
- Pineapple Lime Margarita
- 2 1/2 cups pineapple juice
- 1 1/4 cups tequila
- 1/2 cup Grand Marnier or orange liqueur
- 3/4 cup fresh lime juice
- 4 cups crushed ice
Instructions
- Preheat oven to 385°
- Fill a pot half way with water and bring to a boil. When it’s boiling salt the water and put the potatoes in the water. Boil for 20-25 minutes or until you can easily pierce them with a fork. Drain and let cool
- Heat the corn oil in a skillet on medium-high heat and sauté the pepper and scallions with the chili powder, cumin, and salt and pepper to taste. Set aside to cool when they have softened and wilted slightly.
- Once the potatoes are cool, scoop out the flesh and put in a medium bowl. Coat the skins in olive oil, salt, and pepper and roast on a baking sheet for 10 minutes. Let cool.
- In a skillet, heat a tiny bit of oil on medium-high heat and cook the crumbles until warm. Set aside to cool.
- Scoop out the avocado flesh and mash together with the potato. Stir in the pepper and scallion mix, tomatoes, crumbles, and salsa to taste. Salt and pepper to taste if desired.
- Fill the potato skins with the mixture and garnish.
- Pineapple Lime Margarita
- Combine all ingredients, except the ice in a pitcher and stir. Pour in a glass filled 1/2 way with ice. Garnish with lime wedges.
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