Pesto Potato Tacos with Goat Cheese
These tacos are a great vegetarian alternative to meat filled ones, not to mention they are also naturally gluten free.
Servings 4
Calories 612kcal
Ingredients
- 2 pounds fingerling potatoes, washed thoroughly dried and halved
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup basil pesto
- 10 small corn tortillas, warmed
- 1 cup halved cherry tomatoes
- ½ cup crumbled goat cheese
- 5 medium radish, thinly sliced
- ¼ cup chiffonade basil
Instructions
- Preheat oven to 400ºF (200ºC). Toss the potatoes in the olive oil and spread in an even single layer on an aluminum foil-lined baking sheet. Season with salt and pepper and roast until golden brown and crisp, about 35 minutes.
- Add the roasted potatoes to a medium mixing bowl and toss with the pesto.
- To serve, scoop potatoes into tortillas and top with tomatoes, goat cheese, radish and basil. Serve immediately.
Nutrition
Calories: 612kcal | Carbohydrates: 73g | Protein: 15g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 589mg | Potassium: 1182mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 54mg | Calcium: 178mg | Iron: 4mg