Ingredients
Equipment
Method
Preparation
- In a bowl combine both of the cooked potatoes along with the seasonings, chopped scallions, crumbled paneer, and juice of 1/2 a lime. Mix everything together and portion out into small balls (roughly 10-12).
- Smash each portioned out ball onto the tortillas and set them aside.
Cooking
- Fire up the Blackstone or cast iron on medium/high heat. Drizzle a little bit of oil and add the thinly sliced onions and jalapeños, place the tacos filling side down on the onions and jalapeños. Cook for 3-4 minutes and flip. Cook for an additional 1-2 minutes.
- Add the jalapeño garlic sauce to the tacos and enjoy.
Jalapeño Garlic Sauce
- For the jalapeño garlic sauce, add everything into a blender or food processor, blend until smooth. Serve with tacos and enjoy. Store in an airtight container and will last up to 7 days in the fridge.
Nutrition
Notes
This dish is perfect for a weeknight dinner, meal prep, or special occasions. Feel free to customize the ingredients to suit your taste.
