Crispy Potato Tacos

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Heat oil in large skillet set over medium heat; cook potatoes, Tex-Mex seasoning, salt and pepper for 8 to 10 minutes or until crispy and tender.
Divide potatoes evenly among tortillas. Top with avocado, radishes and tomatoes. Drizzle with sour cream. Sprinkle cheese, onions and cilantro over top. Serve with lime wedges.

Tips:
· Substitute feta cheese for queso fresco cheese if desired.
· Substitute corn and black beans for avocado and tomatoes if desired.

Per 1/4 recipe (2 tacos) Calories 450 Fat 18g Saturated Fat 3.5g Cholesterol 10mg Sodium 300mg Carbohydrate 63g Fiber 7g Sugars 3g Protein 9g

1 1/2 lb Yellow potatoes, peeled and diced (1/4-inch dice)

2 tbsp canola oil

2 tsp Tex-Mex seasoning

1/4 tsp each salt and pepper

8 corn tortillas, warmed

1 avocado, peeled, pitted and sliced

2 radishes, thinly sliced

1/2 cup diced tomatoes

1/4 cup sour cream

1/4 cup crumbled queso fresco cheese

2 green onions, thinly sliced

2 tbsp fresh cilantro leaves

Lime wedges