Potato & Corn Taco Recipe

Prep Time: 15 mins  Cooking Time: 20 mins

Ingredients:
4 medium yukon gold potatos (peeled + cut into 1/2 inch cubes)
1 large ear fresh corn (or small can corn kernels drained)
2 tablespoons olive oil
4 tablespoons Penzey’s Taco Spice (or 1 packet taco seasoning)
2/3 cup water
salt & pepper
2 ripe avocados (diced + smashed)
1 large vine ripened tomato (diced small)
1 can sliced black olives
1/2 cup cheddar cheese
12 hard taco shells

Preheat the oven to 425 degrees. Place potatoes in a large pot cover with water and bring to a boil. Turn heat down to medium and continue to cook for 10 minutes or until just tender. While the potatoes are boiling you can start to prepare the taco bar ingredients by setting out bowls of tomatoes, olives, cheese and avocados.  When potatoes are done, drain and set aside.  Meanwhile, shuck the corn and cut the kernels off the cob. In a large skillet, heat 1 tablespoon of olive oil and saute corn kernels over medium heat for 5 minutes. Add potatoes to skillet and add another tablespoon of olive oil. Stir to combine. Pour spices into water and add to skillet. Bring to a boil then turn the heat down to a low simmer. Let cook for another 5 to 10 minutes until water is absorbed. Add salt and pepper to taste then lightly smash some of the potatoes with the back of a rubber spatula making sure to leave some bigger chunks for texture. Place taco shells on a cookie sheet and warm for 2 to 3 minutes. Transfer potato mixture to a bowl and remove shells from oven. Set out on the counter with taco toppings and let the taco assembly begin! Makes approximately 12 tacos.