Roasted Potato and Asparagus Tacos with Kohlrabi Slaw – Recipe

Potato_Asparagus_Tacos
Roasted Potato and Asparagus Tacos with Kohlrabi Slaw

Soft tacos in a Mexico City form factor: just a fistful of delicious ingredients in two soft, steamed corn tortillas. Perfect to pick up in one hand, and never put back down. I can enjoy other, overstuffed tacos that require a fork, but to me the street food version is best.

Today's tacos contain oven roasted Yukon gold potatoes and asparagus, a kohlrabi slaw, avocado, feta cheese, and cilantro, with a little lemon crema. Obviously the feta should have been cotija, but that's what I had on hand.

The potatoes were from Olsen Farms, which grows an astonishing selection of heirloom varieties. I think they are near the end of their storage collection for this year, but if you are in the Seattle area, look for them when the new crop comes out and be amazed.

I blatantly snagged the slaw concept (not the ingredients) from Marination Mobile, about which more very soon. I picked kohlrabi basically because it was the nicest looking crispy vegetable I saw at the market yesterday, but you could just as easily use jicama.

The slaw was dressed with Trader Joe's Orange Muscat Champagne vinegar.  I'm not a big TJ's person at all, but that vinegar has a really bright, citrusy taste that I've used countless times to bring a dish to life. Granted you could easily combine champagne vinegar and fresh orange juice yourself, but in a pinch, this stuff is a real winner.

Because there are a lot of components to assemble on each taco, it is really important to have hot plates, and all of the ingredients prepared and organized in advance. Otherwise you'll be serving cold tacos, and who wants to do that?

Oh, and a note about corn tortillas: do not buy the ones at Whole Foods! They are terrible. The texture is completely wrong, and when heated they get all crumbly. It is as if they had hired a team of food scientists to make the worst possible tortilla. In order of preference: homemade, made at a local tortilleria (ask around, you might be very pleasantly surprised!), or a national Mexican brand.

Roasted Potato and Asparagus Tacos with Kohlrabi Slaw
Makes 8 tacos, serves 4 with rice and beans
Vegetarian and gluten-free; not vegan unless you substitute or omit the dairy products

  • 6 medium potatoes, 1/2" dice
  • 3 tablespoons olive oil, divided
  • 2 teaspoons cumin powder
  • 1 bunch asparagus, trimmed and cut into 1 1/2" lengths
  • 3 small or 1 large kohlrabi, peeled and julienned, preferably on a mandoline, or grated
  • 1/2 small sweet onion or white onion, thinly sliced
  • 1/2 cup Trader Joe's Orange Muscat Champage Vinegar or 1/4 cup champagne vinegar and 1/4 cup fresh orange juice
  • 1/2 cup Mexican crema, sour cream, or yogurt
  • juice of one lemon
  • 1/4 lb feta or cotija cheese, crumbled
  • 1 ripe Hass avocado, peeled and sliced
  • a few sprigs of cilantro
  • salt
  • 16 soft corn tortillas
  1. Heat the oven to 375 F. Toss the potatoes with 2 tablespoons of olive oil, the cumin powder, and 1 and 1/2 teaspoons salt. Roast on a sheet pan in a single layer, turning occasionally with a spatula until golden brown and crispy. Taste and adjust salt. Set aside in a heatproof bowl.
  2. Toss the asparagus with 1 tablespoon of olive oil and 1/2 teaspoon of salt, and roast on the same sheet pan until tender and beginning to brown, maybe about 10 minutes. Taste and adjust salt. Set aside in a heatproof bowl.
  3. Reduce oven to 175 F.
  4. Combine the kohlrabi, onion, vinegar and 1 teaspoon of salt.
  5. Combine the crema and lemon juice with a pinch of salt and whisk. Put it in a squeeze bottle if you like.
  6. Put the plates in the oven to heat, and return the potatoes and asparagus to the oven to reheat.
  7. Wrap the tortillas in a clean, moist kitchen towel and microwave until steaming hot and soft. Start checking after 1 minute.
  8. To serve: on each plate, make two stacks of two tortillas each. In order, top with the potatoes and asparagus, then slaw, cheese, avocado, creama, and avocado.

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Posted by Michael Natkin on Thursday, July 2nd, 2009 in Gluten-Free or modifiable, Main Courses, Recipes.

11 Responses to “Roasted Potato and Asparagus Tacos with Kohlrabi Slaw – Recipe”

  1. July 2, 2009 at 8:02 am #

    THe orange vinegar is a really nice touch. I adore vegetable tacos.

  2. July 2, 2009 at 8:46 am #

    Love the idea of the kohlrabi slaw in this! Sounds delicious.

  3. July 2, 2009 at 9:21 am #

    wow, this is one of the best veggie taco recipes I’ve seen! I totally agree about the Whole Foods tortillas. Last time I used them they almost ruined the whole meal. Making them from scratch is super easy, and they freeze well too. Thanks for the great recipe.

  4. July 2, 2009 at 9:48 am #

    What an original combination, very fresh and perfect for summer…makes me wish I hadn’t already roasted the kohlrabi I picked up at the farmer’s market yesterday! You’re definitely right about the Whole Foods tortillas. I’m glad Chris decided he had to learn to make his own several months ago. Come to think of it, he hasn’t made them for awhile. I’ll have to fix that.

  5. July 2, 2009 at 10:19 am #

    These look fantastic, and amen on the Whole Foods corn tortillas – you would think a company based out of Austin could do better. Where have you found good tortillas in Seattle?

  6. Michael Natkin
    July 3, 2009 at 8:12 am #

    Thanks everybody! The “slaw” on taco thing was a real eye-opener for me, I’m going to be revisiting that early and often. Glad to hear I’m not the only one who thinks those Whole Foods corn tortillas are awful! @heidi – there is a tortilleria in a Mexican grocery in White Center I think that is really good, and El Puerco Lloron in the market makes great ones for their restaurant… I think u can buy them to go though overpriced.

  7. July 3, 2009 at 11:56 am #

    Now we’re talking! This is vegetarian food – no meat substitutes and incredibly creative! Wanna open a restaurant? That’s the kind of food I wish someone would create in an out-of-my-kitchen experience!

  8. July 4, 2009 at 6:19 am #

    This looks delish! The combination sounds so tasteful!

  9. July 8, 2009 at 10:10 am #

    Love the slaw! These sound great!

    +Jessie

  10. Martin
    April 16, 2013 at 5:24 pm #

    Forgive the pun but with the jazz station on in the kitchen and your cookbook in front of me: How about a recipe for NatKin Cole Slaw?

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