Tater Tachos

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Tater tots slathered in cheese and all the nacho fixin's you would expect: guacamole, salsa, sour cream. A great recipe for a Passover Chol Hamoed dinner.

Author:

Danielle Renov @peaslovencarrots

Ingredients

Tater Tacos

1 recipe tater tots, (Better than Tater Tots), cooked till golden and crispy
1/2 purple onion, finely diced
1 jalapeño, sliced into rings
1 tomato, diced
4 cups shredded cheese (preferable an orange cheese like cheddar, but really you can use whatever you have)
sour cream, for topping (optional but highly recommended)

Guacamole

1 avocado, halved and diced
1/2 lemon or 1 lime, halved
2 tablespoons finely diced purple onion
1/2 teaspoon Gefen Table Salt
1/4 teaspoon black pepper

Salsa

1 large or 2 medium tomatoes, finely chopped
1/2 purple onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Bartenura Olive Oil
1/2 teaspoon Gefen Table Salt
1/2 teaspoon black pepper

Directions

Prepare the Tater Tachos

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place tater tots onto a large, well-oiled dish or baking sheet. Sprinkle tomatoes, onions and jalapeño over the top. Cover liberally with cheese.
Bake, uncovered, for 10–12 minutes until the cheese is melted and bubbly. Top with dollops of salsa, guacamole (recipes below) and sour cream. Serve right away (or you will eat the whole thing yourself).

Prepare the Guacamole

Put everything in a bowl and, using a fork, smash till you reach the guacamole consistency you like best. Set aside.

Prepare the Salsa

Put everything in a bowl and mix well. Set aside.

Recipe Note

Note: This recipe provided with permission from kosher.com.