Ingredients
1tbspsmoked paprika
1tbspground cumin
1tbspgarlic powder
½tspchili powder,optional
4tbspolive oil
6medium potatoes,or 5 large, scrubbed and washed, skin on
sea salt
2tbspcooking oil
1onion,diced
1red bell pepper,bell capsicum, diced
2garlic cloves,crushed
1lbground beef,minced
1½tspsmoked paprika
1tspground cumin
¼cupbeef broth,or stock, or ¼ cup water mixed with 1 tsp Vegeta or beef stock powder
Salt and pepper,to taste
2green onion,or scallions, finely sliced
¼fresh coriander,finely chopped
sour cream
Tomato Salsa,or Sweet Chilli Sauce
1avocado,peeled and diced
tomatoes,diced
cheese,shredded, cheddar, Monterey Jack, mozzarella cheese, Mexican cheese blend, etc
Preparation
Preheat the oven to 400 degrees F | 200 degrees C.
Lightly grease a large baking sheet or tray with non-stick cooking oil spray. Set aside.
On a chopping board, cut each potato in half lengthways, then cut each half in half again, and then each piece in half again so to get 8 wedges.
Arrange the wedges in a single layer on prepared baking sheet or tray.
Combine the paprika, cumin, garlic powder, chili powder and olive oil in a small bowl.
Pour over the oil and spice mix, then toss the wedges well with hands. Season with salt.
Bake for 45 minutes until tender and crisp.
Heat the oil in a skillet over medium-high heat.
Fry the onion and red peppers until the onion is transparent.
Add in the garlic and sauté for 1 minute until the garlic is fragrant.
Add the meat, paprika and cumin.
Cook while breaking up the meat with the end of the spoon, until the meat is browned. Season with salt and pepper.
Once the wedges are done, spoon the taco meat over them.
Serve green onions, fresh coriander, and other desired toppings, and enjoy!
