CSA cooking: spicy tater (potato) tacos

basket inventory: 2 bunches arugula, strawberries (gone), romaine, sprouts, kumquats, kale, cilantro, dill, another lettuce type, mint, rosemary, lemon, grapefruit, lime, zucchini, yellow squash, avocados, cilantro

(friend of course,  just dont eat 20 a day!) 

image from dailyshirts.com

i have been making these super yummy and simple potato tacos. these are great for large groups and they are super cheap to make! i recently made them when we had a group over for the LOST finale and they were a big hit-they are filling for the meat-eaters and savory for the veggers. this is also a great way to go through avocados if you have a lot of them.

SPICY POTATO TACOS
-for the tacos-
1 pack corn tortillas
5-6 (or more) taters, scrubbed
2 onions, sliced
about 1c. soy/rice/almond milk or tater water from boiling taters
olive oil
chili flakes AND/OR
soyrizo
salt & pepper

-guac-
3-4 avocados (or more, probably more, guac is always popular)
2-5 cloves garlic, minced
cilantro
lime juice (or lemon is you dont have lime)
1 serano or jalapeno pepper (or more if you like heat!), minced
salt & pepper

-other toppers-
thinly sliced dark kale (we have in out basket, so we use that) or lettuce
tomatoes (i like to chop mine and juice a lime on them)
cheese, sour cream/crema...you get the picture...

scrub/clean then boil the taters until soft (you can peel them i don't-i like the change of texture in the mix and why create more work!). this can take about 30 min, i usually prep the fixins and...
in a saute pan, add some olive oil, and onions (you can add garlic too) and get them nice and brown, add the chili flakes AND/OR Soyrizo after and mix well-cook another 5 min (you might have to add a little oil to keep from drying out. usually, by the time this and the fixins are finished, the taters are done.
drain and then mash the taters, add milk/water and salt/pepper until they are creamy. do this while the taters are HOT-so much easier!
add the onion mix to the taters and mix well-set aside.
heat a comal or large cast iron skillet on medium heat. add a small amount of oil. warm the tortillas on each side. NOTE: please do this, warming the torts make them flexible and they won't break-worth the extra step!
cup the warm torts in your hand and add a really big spoonful of the tater mix, close the taco a little till it sticks together and lay it on a baking sheet. keep doing this until you run out of something and lay them on a baking sheet next to each other as close as possible.
now you can do 1 of 3 things: wrap the tacos until you need them and put them in the fridge (about 2 days), wrap them in a plastic bag really well and freeze them for a month, or turn the oven on to 350 degrees and heat them up for serving, about 30 minutes, or less if they are still really warm.
for the guac:
scoop out the avocados and mash, start by adding small amounts of all the ingredients and taste/adjust until you have something you like. once you found what you like, get a sheet of plastic wrap and press down on the guac until you have covered everything-this helps it from going brown (that and the lime juice).

take out, and yell "tacos are ready! don't forget the fixins!"