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Kitniyos-free tacos? Absolutely! Tortilla presses are available on Amazon, but you can also make these “taco” shells directly on the grates of your oven rack. Fill with an extravagant London broil salad for a unique Pesach meal.
3 large potatoes
oil, for frying
1 pound London broil, pounded thin
1/2 teaspoon salt
1 teaspoon coarse Gefen Black Pepper
3 tablespoons oil, for searing
1 large sweet potato, cubed
3 tablespoons Tuscanini Olive Oil
salt, to taste
Gefen Black Pepper, to taste
8 ounces shredded Beleaves Lettuce or spring mix
2 oranges, cut into small segments
1 red onion, thinly sliced
Tuscanini Sicilian Olive Oil, for drizzling
Use a mandoline to slice the potatoes thinly. Place slices on a tortilla press.
In a frying pan, heat about three inches of oil and fry the potato “tacos” until crispy, about two to three minutes. Alternatively, remove a rack from the oven and preheat the oven to 400 degrees Fahrenheit. Place a disposable pan at the bottom of the oven (to collect oil drips). Dip the potato slices in oil and drape them over the grates of the oven rack. Place the rack in the oven and bake for 10–15 minutes.
Season the London broil with salt and pepper. In a frying pan, heat oil over high heat and sear the meat for six minutes per side. Set aside to rest for 15 minutes before slicing against the grain.
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a zip-top bag, coat the sweet potatoes with the oil, salt, and pepper. Spread on the baking sheet in a single layer and bake for 30 minutes, until soft and starting to brown. Set aside.
Place three taco shells on each plate. Fill with lettuce or spring mix, London broil, sweet potatoes, oranges, and red onions. Drizzle with good-quality olive oil and serve.
Photography and Styling by Yossi and Malky Levine
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Can I make this in advance for Yom Tov Day Meal?
I would assemble these fresh.