Potato Tacos with Cilantro-Lime Corn

We LOVE "mexican" food, so you will probably being seeing a lot of these types of meals. This makes for a great lunch or dinner.

Potato Tacos with Cilantro-Lime Corn

2 Tablespoons Olive Oil

1 Tablespoon Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

1/4 teaspoons oregano

1/2 teaspoons Paprika

1 teaspoon Salt

1/2 teaspoons black pepper

4 whole Medium-sized Yukon Gold Potatoes, Diced

2 ears of fresh corn (or you can use a can of corn)

3 Tablespoons Fresh Cilantro, chopped

1/2 whole Lime Juice

8 Fajita Sized Tortillas

1 cup Cherry Tomatoes, Quartered

2 whole Avacados, Diced

Greek yogurt or sour cream

Preheat oven to 425 degress F.

In a medium bowl, mix the diced potatoes with the oil and the seasonings, coating well. Transfer to baking dish or pan and bake for 30 minutes, stirring/flipping halfway through, or until fork tender. Meanwhile if using fresh corn cut from the ears and mix with cilantro and lime. Season to taste with salt and pepper. Set aside.

When potatoes are done, warm tortillas in the microwave or in a dry skillet over medium heat. Once they have warmed build your taco. Layer onto tortilla the seasoned potatoes, corn mixture, tomatoes, avacado, and a small dollop of greek yogurt or sour cream. Makes 8 tacos. Enjoy! :)