Loaded Taco Fries

August 03, 2020

Loaded Taco Fries

This one is for the kids, big ones and small ones! 

A big hit in our household. It feels like a naughty dinner yet its loaded with veggies, fibre, protein and topped with a lime 'creamy' sauce. The zest just sends this delicious recipe over the top! 

Its also quite easy. The only real prep and cooking is with the fries themselves, so get some peeling helpers and you're off and running! Once the kids have had this recipe once, they'll be sure to jump in and help for the next time. 

Make this one and let us know what you think!

 

Loaded Taco Fries

Author: Melanie McDonald

Serves: 4

www.avirtualvegan.com

 

Ingredients:

For the Fries:

1000g of potatoes

1/2 cup of aquafaba (liquid from can of chickpeas)

3 tablespoons of taco seasoning

1 tsp of salt

 

For the Topping:

1 1/2 cups of chickpeas (be sure to save the liquid)

2 large juicy tomatoes

1/2 red onion chopped finely

finely grated zest from a lime

 

For the Lime Crema:

1/3 cup of cashews soaked in boiling water for 15-20 minutes

1/3 cup + 2 tbsp of non dairy milk

1 lime

1/2 tsp of salt

 

Instructions:

For the fries:

  • Preheat oven to 230°C
  • Pierce each potato with a fork then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but aren't soft. (see recipe notes for non-microwave method)
  • Remove your potatoes from the microwave. Allow to cool a little bit then use a sharp knife and slice them into fries.
  • Place the cut fries in a bowl and pour over the aquafaba. Stir to coat then sprinkle over the taco seasoning and salt. Make sure they are all coated evenly.
  • Line a large baking sheet. 
  • Gently tip the fries out onto the tray and spread them out as evenly as you can. Ideally none of them should be touching as they will cook more evenly and get browner and crispier.
  • Bake for 30 mins then remove from the oven, turn them all over, then bake again for another 30 minutes.

 

For the topping:

  • While the fries are cooking, put the drained chickpeas in a bowl, then add the chopped tomatoes and any juice from them, chopped onion, lime zest and juice. Stir well and leave for the flavours to infuse while the fries finish cooking.

For the Lime Crema:

  • Add the soaked cashews, milk and salt to a blender.
  • Peel the lime either by hand or with a sharp knife. Discard the peel and put the whole lime in the blender.
  • Blend until completely smooth.
  • When the fries are ready pile them on a large plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.