1½ lb. Idaho® fingerling potatoes
1½ tsp. kosher salt, divided
2 large bay leaves
4 sprigs fresh thyme
2 Tbsp. canola oil
1 cup Spanish onion, minced
1 cup red bell pepper, finely chopped and seeded
1½ tsp. minced, peeled garlic
1½ tsp. minced, seeded Serrano chile
½ tsp. whole fennel seed
¼ tsp. ground black pepper
¼ tsp. ground cumin seed
½ cup blanched peas
4 Tbsp. finely sliced cilantro, divided
12 5” crisp taco shells
1 cup diced, peeled jicama, as needed
1 cup sliced red radish, as needed
2 ripe avocados, peeled and diced, as needed
1 cup shredded cheddar cheese,
as needed
½ cup chipotle lime vinaigrette (recipe follows)
Chipotle Lime Vinaigrette:
½ cup honey
¼ cup canola oil
1 7-oz. can chipotles en adobo
¼ cup balsamic vinegar
¼ cup Dijon mustard
½ cup lime juice
4 cloves garlic, peeled and minced
2 tsp. ground cumin
4 Tbsp finely sliced cilantro
2 tsp. kosher salt
¼ tsp. ground black pepper
In a large saucepan over high heat add the potatoes, 1 tsp. salt, bay leaves, thyme and water to cover potatoes by 2 inches. Bring to a boil, lower heat and simmer until potatoes are still firm but yielding, about 5 to 7 minutes. They will not be cooked, Drain potatoes and let cool.
In a large skillet, over medium heat, add the oil and sauté onion and bell pepper until tender, about 5 minutes. Add the garlic and serrano and sauté until fragrant, about 3 minutes more.
Stir in the fennel seed, remaining 1⁄2 tsp. salt, black pepper and cumin. Scrape onion mixture into a large bowl and set aside.
On the large hole of a box grater, grate the cooled potatoes and add them to the onions. Add the peas and 1 Tbsp. cilantro and stir well.
At service, fry ½-cup portions of potato hash in a nonstick skillet with 1 Tbsp. canola oil until crispy and golden.
Spoon potato mixture into taco shells and garnish with jicama, radish, avocado and cheddar cheese. Drizzle with chipotle lime vinaigrette and remaining cilantro and serve immediately.
