Home > Eat > Recipe > Recipe: Áine Carlin’s Crispy Cinnamon Potato Tacos

Recipe: Áine Carlin’s Crispy Cinnamon Potato Tacos

mexican
vegan
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You don’t need to be vegan to enjoy a delicious meat-free meal – these aromatic cinnamon-spiked potato tacos will hit just the spot, and may infact have you swiftly considering a permanent change to your eating approach. Get those spuds scrubbed and at the ready, you’re about to embark on Áine Carlin‘s veg-version of a Mexican classic…

This is what Áine has to say about the dish:

‘There are few things in life that give me more pleasure than tacos. With endless filling possibilities, wrapped in either crispy or soft tortillas (both have their virtues), they are the food equivalent of ‘one-size-fits-all’. I’ve never met a person who doesn’t relish wrapping their lips around one and if I ever did, I’m fairly certain we would not get along. If you’re seeking a fail-safe dinner party hit then these crispy cinnamon tatties – my current favourite taco incarnation – are most likely it, though I guarantee most questions will be about the lime and jalapeño soured cream, which is borderline life-changing.’

Extract and recipe from Áine’s new book Cook Share Eat Vegan.

Crispy cinnamon potato tacos with a lime and jalapeño soured cream

Read more...

Try Áine’s recipe for sticky gingerbread bites.

Read our interview with Áine.

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Preparation Time15 MINUTES

Cooking Time60 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelMedium


ingredients

Potatoes
750g salad potatoes, halved lengthways and cut into 5mm thick slices
1½ teaspoons ground cinnamon, plus extra to serve
½ teaspoon cumin seeds
¼ teaspoon ground coriander
1 tablespoon maple syrup
3 tablespoons olive or rapeseed oil
large handful of fresh coriander, roughly chopped
grated zest of 1 lime
sea salt flakes and black pepper

Lime and jalapeño soured cream
150g cashews, soaked and drained
100ml water
grated zest and juice of 1 lime
1 teaspoon cider vinegar
1 tablespoon pickled jalapeños
sea salt flakes and black pepper

Sweetcorn & radish salsa
100g sweetcorn kernels, preferably raw
4 radishes, finely chopped
1 celery stick, finely chopped
2 spring onions, finely chopped
1 green chilli, finely chopped
grated zest and juice of 1 lime
1 tablespoon roughly chopped flat leaf parsley
1 tablespoon roughly chopped dill
sea salt flakes and black pepper

To serve
10–12 taco-sized tortillas
200g rocket leaves
lime juice

Read more...

Try Áine’s recipe for sticky gingerbread bites.

Read our interview with Áine.

1

Preheat the oven to 220°C (200°C fan), Gas Mark 7.

2

To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.

3

Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.

4

To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.

5

Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.

6

Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.

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Preparation Time15 MINUTES

Cooking Time60 MINUTES

Resting Time0 MINUTES

Serves4-6

LevelMedium


ingredients

Potatoes
750g salad potatoes, halved lengthways and cut into 5mm thick slices
1½ teaspoons ground cinnamon, plus extra to serve
½ teaspoon cumin seeds
¼ teaspoon ground coriander
1 tablespoon maple syrup
3 tablespoons olive or rapeseed oil
large handful of fresh coriander, roughly chopped
grated zest of 1 lime
sea salt flakes and black pepper

Lime and jalapeño soured cream
150g cashews, soaked and drained
100ml water
grated zest and juice of 1 lime
1 teaspoon cider vinegar
1 tablespoon pickled jalapeños
sea salt flakes and black pepper

Sweetcorn & radish salsa
100g sweetcorn kernels, preferably raw
4 radishes, finely chopped
1 celery stick, finely chopped
2 spring onions, finely chopped
1 green chilli, finely chopped
grated zest and juice of 1 lime
1 tablespoon roughly chopped flat leaf parsley
1 tablespoon roughly chopped dill
sea salt flakes and black pepper

To serve
10–12 taco-sized tortillas
200g rocket leaves
lime juice

Read more...

Try Áine’s recipe for sticky gingerbread bites.

Read our interview with Áine.

1

Preheat the oven to 220°C (200°C fan), Gas Mark 7.

2

To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.

3

Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.

4

To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.

5

Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.

6

Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.

SHOW MORE
SHOW LESS

You don’t need to be vegan to enjoy a delicious meat-free meal – these aromatic cinnamon-spiked potato tacos will hit just the spot, and may infact have you swiftly considering a permanent change to your eating approach. Get those spuds scrubbed and at the ready, you’re about to embark on Áine Carlin‘s veg-version of a Mexican classic…

This is what Áine has to say about the dish:

‘There are few things in life that give me more pleasure than tacos. With endless filling possibilities, wrapped in either crispy or soft tortillas (both have their virtues), they are the food equivalent of ‘one-size-fits-all’. I’ve never met a person who doesn’t relish wrapping their lips around one and if I ever did, I’m fairly certain we would not get along. If you’re seeking a fail-safe dinner party hit then these crispy cinnamon tatties – my current favourite taco incarnation – are most likely it, though I guarantee most questions will be about the lime and jalapeño soured cream, which is borderline life-changing.’

Extract and recipe from Áine’s new book Cook Share Eat Vegan.

Crispy cinnamon potato tacos with a lime and jalapeño soured cream

1

Preheat the oven to 220°C (200°C fan), Gas Mark 7.

2

To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.

3

Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.

4

To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.

5

Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.

6

Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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