Potato tacos with charred corn and avocado salsa

The big, bold, Mexican flavour combination in the tacos and salsa is delicious, and the potato and corn can be cooked in an air-fryer or in an oven.

Potato tacos with charred corn and avocado salsa. Credit: Plum / Ben Dearnley

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 500 g sebago potatoes, cut into bite-sized cubes (see Note)
• 3 mini corn cobs (or 1 large)
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• sea salt flakes and freshly ground
• black pepper
• 1 avocado, diced
• 100 g cherry tomatoes, quartered
• handful of coriander leaves, roughly chopped
• 1 golden shallot, finely diced
• juice of 1 lime
• 8 gluten-free corn tortillas

Instructions

1. Preheat the air fryer at 200°C for 2 minutes (or see Note for oven method).
2. Add the potato, corn, olive oil, paprika, cumin, dried oregano and a generous pinch of salt to a bowl and mix well to combine. Tip the potato and corn mixture into the air fryer and cook, shaking the tray halfway through for even browning, for 15 minutes until golden.
3. Meanwhile, place the avocado, tomato, coriander, shallot, lime juice and a pinch of salt and pepper in a bowl and gently mix.
4. Slice the kernels off the corn and add to the avocado salsa. Toss to combine.
5. Heat the tortillas, in batches, in a large, heavy-based dry frying pan over high heat for 1 minute.
6. Fill each warm tortilla with the smoky potato and the corn and avocado salsa to serve.

Note

• Starchy sebago potatoes work best here and will be fluffy in the centre with a golden, crisp exterior. Avoid waxy potatoes.
• Oven method: Spread the potato and corn in a single layer on a baking tray. Bake, shaking the tray halfway through, in a 220°C fan-forced (240°C non-fan-forced) oven for 20 minutes.

This recipe is an edited extract from Gluten Free Express by Helen Tzouganatos (Plum, RRP $44.99). Photography by Ben Dearnley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.