Slow Cooker Potato Tacos with Avocado Mango Salsa | Idaho Potato Commission

Ingredients

• 1 pound Idaho® potato, purple fingerling or russet potatoes, peeled and cut into cubes
• 2 garlic cloves, sliced
• 1-1/4 cup milk, divided use
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon Mrs. Dash's lemon pepper
• 1/4 teaspoon red chili flakes
• 1/2 cup Labne yogurt cheese or sour cream
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• Yellow or white corn tortillas
• Additional toppings: sliced avocado, shredded lettuce, toasted sunflower seeds or pepitas
• Mango Avocado salsa Ingredients
• 1 barely ripe avocado, peeled and chopped
• 1 ripe mango, chopped*
• 1/2 red bell pepper, cored, seeded and chopped
• 1 tablespoon shallots, finely chopped
• 1 small jalapeño, seeded and diced (optional)
• 1 tablespoon chopped cilantro (optional)
• juice from the mango
• 1 tablespoon fresh lemon juice, preferably Meyer lemon
• 1/2 teaspoon Mrs. Dash's Lime Zest
• Tomato Avocado salsa Ingredients
• 1 ripe tomato
• 1 barely ripe avocado
• 1 tablespoon chopped shallots or red onion
• 1 tablespoon fresh lemon (or lime) juice
• 1 teaspoon Mrs. Dash's Table Blend
• 1/4 teaspoon cayenne pepper
• Note: if using purple potatoes, select larger potatoes for ease of peeling.