Boil potatoes in a pot of salted water until tender but still somewhat firm.
Drain and cool. Peel and cut into large ¾-inch (1.5-cm) dice.
Heat oil and brown chopped mushrooms, shallots and garlic.
Add salsa, taco seasoning and tomato.
Stir potatoes into this mixture.
Spoon into taco shells and top with cheese.
Serve with an arugula or mesclun salad.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.