WE MADE IT. Through winter. It’s been rough all over the country, but especially here in Minnesota. A historic April blizzard dumped 17 inches of snow on us, but luckily, Brian and I had a trip to Nashville planned the very next day.
When we arrived home last night, most of the snow was gone and the forecast shows 50’s and 60’s for the foreseeable future. And I can even see rhubarb stalks breaking through the ground!
And that means it’s about time I shared these colorful spring potato tacos with white beans marinated in olive oil and herbs, crunchy radishes, sweet bibb lettuce, and a sprinkle of hemp seeds. To tie it all together, a tangy garlic yogurt sauce is drizzled liberally across the top. And avocado if you’re feelin’ it!
Vegetarian tacos lack absolutely nothing to those of the meat type if the main components are flavorful, and there are a variety of textures.
For this recipe, you’ll infuse the potatoes and beans with extra virgin olive oil while they’re warm, which allows the robust flavor to permeate throughout.
The beauty of using the best quality olive oil with fresh vegetables is that it really allows both to shine, erasing the need for extra ingredients. I added a bit of salt and pepper to the mixture, as well as one of my favorite spring herbs, tarragon, which has a unique anise flavor, and is lightly sweet.
And because every good taco in my opinion has a delicious sauce, I went with a tangy garlic yogurt blend with a hint of lemon. Crave-worthy. It adds a creamy, cool compliment to the vegetables, and also helps them stick to the tortilla.
Now’s as good of time as any for light and bright meals like this one, to welcome spring. I find my body craves those qualities more than any other time in the year. You as well? I hope you enjoy them soon, for any average weeknight or Cinco de Mayo if you need an excuse. ☺️