Touchdown Tacos – Eat Wisconsin Potatoes

Ingredients

• 1 Pound Russet or White WI Potatoes
• 1/3 cup Clarified Butter (divided)
• 2 teaspoons Ground cumin (divided)
• 2 teaspoons New Mexico Chile Powder (divided)
• 8 ounces Shredded Mexican Cheese Blend
• 4 Green onions (with tops, thinly sliced)
• 1 Pound Pork (or boned chicken cut into strips)
• 1 Medium Onion (sliced 1/4-inch thick and halved)
• 1 teaspoon each Salt and Pepper
• 12 Cleaned lettuce Leaves
• 12 Prepared Taco Shells
• 1 cup Prepared Mexican Salsa