Purple Potato Pita Tacos

Taco Tuesday Challenge: February 21 is a Tuesday. So show us your healthy take on the taco.

Try saying that 5 times fast! :O

Wanna know a secret?

I haven’t actually written a “real-time”(-ish) blog post since the beginning of January. I’m about halfway through my death schedule at the moment and have worked 112.5 hours in the past 9 days. My next day off is this coming Saturday. I’m really, really looking forward to it. :[

Please send good thoughts, because I’m exhausted and can feel myself getting more easily irritated by things that normally wouldn’t bother me (likely secondary to lack of time for food and sleep). This is generally the point where I’d want to retreat so people don’t have to deal with me, but since that’s not currently an option, I’m just going to attempt to power through.

Suffice to say, I haven’t stepped foot in a grocery store or cook in a while and have actually been existing on food that I thankfully had the foresight to make ahead several months ago (yay dumplings!) and other quick things I’ve been throwing together.

This recipe was created from random things I had lying around in my apartment! They would’ve been even tastier with slices of avocado, but I unfortunately didn’t happen to have those lying around when I made this recipe. I haven’t seen much sunlight in weeks either, so I built a lightbox of sorts for some semblance of hope with my winter food photography via my phone.

Purple Potato Pita Tacos

Purple Potato Pita Tacos

From fairyburger at https://www.fairyburger.com/purple-potato-pita-tacos/

https://www.fairyburger.com/wp-content/uploads/2017/02/purplepotatopitatacos.jpg

You'll Need...

• 1 pita bread
• 3 purple potatos
• 1 1/2-2 cups baby carrots
• 3 clove garlic, minced
• drizzle of EVOO
• 1-2 tbsp balsamic vinegar
• 2 tsp thyme
• 2 tsp paprika
• sprinkle of freshly ground black pepper
• sprinkle of sea salt

Directions

1. Preheat oven to 400.
2. Dice the potatoes + carrots and toss in a bowl with extra virgin olive oil, balsamic vinegar + herbs.
3. Spread onto a baking sheet and roast for 30-40 minutes, or until cooked through + crispy on the outside.
4. Cut your pita bread in half and fill em' up!

Additional Notes

This recipe makes an excess of filling so you can mix it into other things for bulk cooking!

Generated with ♥︎ by Matcha Print

Feel free to add in your protein of choice–my can opener wasn’t cooperating so I didn’t throw in the black beans I meant to add in here.

I managed to acquire a couple avocados the other day(!!!) so although they didn’t make it into this picture, I’ve been topping my avocados with this mixture. :] Kindasorta reminiscent of the Stuffed Avocados I made last year!

• Want more taco-esque recipes? Check out these Breakfast Steak Tacos + this Fish Taco Bowl from my med school days!
• Favorite taco filling?
• Best place you’ve ever gone for tacos?