Between May's "Triggered" and last week's release of "None of Your Concern," it's clear that Jhene Aiko's been ramping up for a big drop—on top of being the internet's collective emotionally honest best friend. But while she's been up in the studio exploring new ways to push her music forward, she still manages to spend some quality time with family.
In the latest episode of Made From Scratch, we caught up with Jhene and her mother Christina as they prepared a family favorite with a vegan spin: tacos. Check out the recipe for Jhene Aiko's vegan potato and carrot tacos below, and try them out for yourself!
- 4 medium potatoes, chopped into bite-sized pieces
- 3 carrots, diced
- ½ red onion, finely diced
- ½ yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 plum tomatoes, finely diced
- 4-5 cloves garlic, minced
- 1 jalapeño, seeded and minced
- Chili powder
- Corn tortillas
- Vegan cheese
- Vegan sour cream
- Olive oil
Heat up a large skillet will ¼ cup olive oil to medium high. When hot, add potatoes and carrots, stirring frequently. Add 2 teaspoons salt. When potatoes begin to soften, add 1 teaspoon chili powder and 1 teaspoon cumin. Continue to cook for 10-15 minutes or until potatoes begin to feel tender.
Heat up ¼ inch of olive oil in a pan to high heat. When oil is shimmering, gently fold tortilla in half and place in oil with tongs, making sure not to press down hard enough to create a crease. Fry for 30 - 60 seconds on each side, depending on desired crispiness. Remove from oil and drain/cool on paper towels.
Fill tortillas with potato filling, and serve with cilantro, lettuce, guacamole, and vegan toppings like vegan sour cream and vegan cheese.
Check out some of our other recipes like Ally Brooke's Enchiladas, Dave East's Steak and Eggs, Rick Ross' Spaghetti and Catfish, Saweetie’s Gumbo, and Vic Mensa's Ghanaian Stew!