In a pot of salted boiling water, cook the cassava until fork-tender. Drain and once it has cooled down, dice it in small cubes. Set aside.
While the cassava is cooking, dice the baby potatoes in cubes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the diced red bell pepper and cooked baby potatoes. Cook for 3-4 minutes until the peppers are slightly softened.
Add the potato cubes and cook for 5-7 minutes or until soft and then add the cooked cassava to the skillet.
Sprinkle ground cumin, smoked paprika, chilli powder, salt, and pepper over the vegetables. Mix well to coat all the veggies with the spices.
Cook everything together for an additional 5-7 minutes, allowing the flavours to meld and the vegetables to become slightly crispy on the edges.
Warm up the soft tortillas according to the package instructions.
Spoon the vegetable filling into each taco shell.
Top with guacamole, salsa, and fresh chopped cilantro. Squeeze a wedge of lime over the filling for a burst of citrusy flavour.
Ingredients
Directions
In a pot of salted boiling water, cook the cassava until fork-tender. Drain and once it has cooled down, dice it in small cubes. Set aside.
While the cassava is cooking, dice the baby potatoes in cubes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the diced red bell pepper and cooked baby potatoes. Cook for 3-4 minutes until the peppers are slightly softened.
Add the potato cubes and cook for 5-7 minutes or until soft and then add the cooked cassava to the skillet.
Sprinkle ground cumin, smoked paprika, chilli powder, salt, and pepper over the vegetables. Mix well to coat all the veggies with the spices.
Cook everything together for an additional 5-7 minutes, allowing the flavours to meld and the vegetables to become slightly crispy on the edges.
Warm up the soft tortillas according to the package instructions.
Spoon the vegetable filling into each taco shell.
Top with guacamole, salsa, and fresh chopped cilantro. Squeeze a wedge of lime over the filling for a burst of citrusy flavour.