#chipotlecrema

I started making these tacos as a vegetarian version of what I grew up with when we first found my husband had heart disease.  they aren't entirely heart healthy since I do fry the corn tortillas but, for a special occasion, they are a wonderful treat...

yields 30 tacos

2 large russet potatoes, peeled and diced in 1" cubes

1 small sweet potato, peeled and diced in 1" cubes

1/4 cup olive oil

2 teaspoons smoked paprika

1 1/2 teaspoons of adobo sauce (from can of chipotles in adobo)

1/3 cup light sour cream

2 teaspoons salt

1 teaspoon pepper

30 corn tortillas

vegetable oil (for frying)

Boil diced potatoes in salted water until tender.  Transfer potatoes to a bowl and add the olive oil, adobo sauce, sour cream, paprika, salt and pepper.  Mash the potatoes until they become smooth but still slightly lumpy (the texture of the lumps/chunks of potato in the tacos is good).  Set the potatoes aside.

Meanwhile, heat about 1 tablespoon of vegetable oil in a skillet on medium heat.  Add a corn tortilla, let sizzle, flip to other side, sizzle a bit more then, once the tortilla has softened on both sides, fold it in half using tongs.  Brown the folded tortilla on both sides until crispy.  Remove the folded tortilla (now a crispy taco shell), pat with paper towel to remove excess oil and place in a 9x13" dish lined with paper towel.  Continue frying the tortillas until you have 30 taco shells.  Add more vegetable oil as necessary while frying (I add about 1 tablespoon of oil per about 3 tortillas).  Add about 2 heaping tablespoons of the potato mixture to the inside of the taco shells.  Keep tacos warm in a low oven (about 175 degrees) until ready to eat.

I serve the tacos with shredded iceberg lettuce, chopped tomatoes, shredded 2% cheddar cheese, and chipotle crema (recipe below).

chipotle crema

3/4 cup light sour cream

1/4 cup mayonnaise

juice from 1/2 lemon

1 1/2 teaspoons of adobo sauce (from can of chipotles in adobo sauce)

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon pepper