Vegetarian Potato Tacos with White Beans and Garlic Yogurt Sauce
Fresh and healthy potato tacos with white beans marinated in a herby olive oil, topped with a creamy yogurt sauce. Serve in corn tortillas with avocado and radishes!
2cupsdiced red potatoes,about 2 medium sized potatoes
115 ounce can white beans, drained
1/4cupextra virgin olive oil
1 1/2teaspoonskosher salt,divided
1/4teaspoonblack pepper
1tablespoonchopped fresh tarragon
1teaspoonwhite wine vinegar
radishesthinly sliced
hemp seeds
bibb lettuce
tortillas
Garlic Yogurt Sauce
3/4cupplain greek yogurt
2tablespoonswater
1clovegarlic,grated
1tablespoonfreshly squeezed lemon juice
1teaspoonextra virgin olive oil
1/4teaspoonkosher salt
1tablespoonfinely chopped fresh parsley
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Instructions
Bring a medium pot of water to a boil. Add 1 teaspoon salt, then potatoes. Simmer for 8-9 minutes, until they are fork tender, but not falling apart. Remove from heat and drain.
In a large bowl, mix them with the beans, olive oil, salt, pepper, tarragon, and white wine vinegar.
Let sit for 10 minutes. Meanwhile, make the garlic yogurt sauce by whisking everything together.
Assemble tacos, spreading a thin layer of sauce on the surface, then adding lettuce, potato mixture, radishes, hemp seeds, and more yogurt sauce. I also like to add avocado or feta cheese.