Potato Tacos with Cilantro-Lime Corn

• 2 Tablespoons Olive Oil
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/4 teaspoons Dried Oregano
• 1/2 teaspoons Paprika
• 1 teaspoon Sea Salt
• 1/2 teaspoons Fresh Black Pepper
• 3 whole Medium-sized Yukon Gold Potatoes, Diced
• 2 ears Fresh Sweet Corn
• 1 Tablespoon Fresh Cilantro, Chopped
• 1/2 whole Lime Juice
• 8 whole Fajita Sized Tortillas
• 1/2 cups Cherry Tomatoes, Quartered
• 2 whole Avocados, Diced

1. Preheat oven to 425 degrees F.
2. In large bowl, mix the oil and seasonings together and add diced potatoes, coating well.
3. Transfer to baking dish or pan and bake for 40 minutes, stirring/flipping halfway through.
4. Meanwhile cut kernels from the ears of fresh sweet corn and mix with cilantro and lime.
5. Season to taste with salt and pepper.
6. Set aside.
7. When potatoes are done, warm your tortillas in the microwave or in a dry skillet over medium heat and once they are warmed, build your taco.
8. Layer onto tortilla the seasoned potatoes, corn mixture, tomatoes, avocado and a small dollop of Greek yogurt or sour cream.
9. Makes 8 tacos.

olive oil, chili powder, cumin, garlic, red pepper, oregano, paprika, salt, fresh black pepper, potatoes, fresh sweet, fresh cilantro, lime juice, tortillas, cherry tomatoes, avocados

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/potato-tacos-with-cilantro-lime-corn/ (may not work)