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Top view of potato black-eyed pea tacos on a blue and white plate.
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Potato Black-eyed Peas Tacos

A different but delicious take on tacos using Dutch Potatoes and black-eye peas for the filling. Truly unique and truly good.
Course: Dinner
Cuisine: Vegetarian
Servings: 4 to 6 tacos
Author: Ellen

Ingredients

  • 6 Baby Dutch Yellow Potatoes (scrubbed and diced)
  • 3 pearl onions (peeled and chopped)
  • 6 oz black-eyed peas (steamed)
  • 1 TBS minced jalapeno (without seeds)
  • 1 clove garlic (minced)
  • 1 to 2 TBS cilantro (chopped)
  • 1/4 tsp cumin
  • 1 tsp chili powder
  • 1/8 cup lime juice (fresh squeezed)
  • 1 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)
  • 4 tortillas

Toppings

  • grated cheese
  • torn lettuce
  • 1/4 cup creme
  • salsa

For the creme

  • 1/4 cup Greek yogurt
  • 1/8 cup lime juice (fresh squeezed)
  • 1/2 tsp chili powder
  • 2 tsp cilantro (chopped)
  • 1/2 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)

Instructions

  • In a large saucepan add 2 TBS olive oil, turn to medium high
  • Add your diced potatoes, chopped pearl onions, minced jalapeno, and minced garlic
  • Brown and cook until potatoes are fork tender, stir regularly
  • Season with your cumin, chili powder, salt, and pepper
  • Add your steamed black-eyed peas and mix in
  • Add your cilantro and pour the 1/8 cup lime juice over all
  • Mix it all together and warm your black-eyed peas
  • Serve in tortillas with creme, cheese, lettuce, and salsa

For the creme

  • Put your Greek yogurt into a small bowl
  • Add your lime juice, cilantro, and spices
  • Stir

Notes

*I used Melissa Produce brand - already steamed and ready