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!
Yield: 4 servings
Ingredients
Tacos
- 2 cups diced red potatoes, about 2 medium sized potatoes
- 1 15 ounce can white beans, drained
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon white wine vinegar
- radishes thinly sliced
- hemp seeds
- bibb lettuce
- tortillas
Garlic Yogurt Sauce
- 3/4 cup plain greek yogurt
- 2 tablespoons water
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon finely chopped fresh parsley
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.