Recipe Details

Here’s a spicy dish your diners will love to taco’bout, created by Chef Justin Carlisle from Laughing Taco in Milwaukee, WI. Topped with a spicy blend of McCormick Culinary Onion Powder, Garlic Powder and Chipotle Powder, you don’t have to wait for #TacoTuesday to celebrate this feature! 

For the Filling:

  1. Peel and dice the potatoes.
  2. Add potatoes to a pot of water, boil the potato until tender.
  3. Dice the Roma tomatoes, then blend with tomato sauce and dry spices in a blender until smooth.
  4. Combine the potatoes and tomato puree and cook on low temperature setting in a small braiser or sauce pot until thick and the tomato puree coats the potatoes.

For the Assembly:

  1. Put 2 corn tortillas together and toast on each side.
  2. Spoon 4 Tablespoons of potato and tomato mixture inside tortillas and serve.


Add these tacos to your bruncheon menu and add some fresh fruit cup or a side of eggs and chorizo!

This recipe makes 10-1 serving double wrapped corn tortilla tacos.