Chipotle Red Potato Lettuce Cups

Recipe By Black Gold Farms

These Tex-Mex lettuce cups filled with crispy potatoes are a fun dinner solution that the whole family will enjoy.

Servings8

Prep Time20 MIN

Cook Time15 MIN

1 1/2 pounds Black Gold Farms Red Potatoes, cut into 1/2-inch chunks

1/2 teaspoon chipotle powder

1/2 teaspoon each ground cumin and oregano

1/2 teaspoon garlic and onion powder

1/4 teaspoon each salt and pepper

1/2 cup sour cream

1/2 teaspoon lime zest

1 tablespoon lime juice

1 tablespoon finely chopped canned chipotle in adobo

3 tablespoons olive oil

16 large Boston lettuce leaves

1 ripe avocado, peeled, pitted and diced

4 radishes, thinly sliced

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

Preparation

In large saucepan of boiling salted water; cook potatoes for 8 to 10 minutes or until fork-tender. Drain well and let cool slightly.

Stir together chipotle powder, cumin, oregano, garlic powder, onion powder, salt and pepper; toss with potatoes in spice mixture until evenly coated. Stir together sour cream, lime zest, lime juice and canned chipotle; set aside.

Heat oil in large nonstick skillet set over medium-high heat; cook potatoes for 5 to 6 minutes or until golden brown and crisp all over.

Divide potatoes evenly among lettuce leaves. Top with avocado and radish slices. Drizzle with chipotle sour cream and sprinkle with green onions and cilantro.

TIP: Add your favorite toppings to potato lettuce cups: try corn, black beans, red onion, red pepper, cucumber, shredded Monterey Jack or crumbled feta cheese.

Per 2 lettuce cups Calories 170 Fat 10g Cholesterol 5mg Sodium 120mg Carbohydrate 18g Fiber 3g Sugars 2g Protein 3g

Ingredients