J: Here's a filling for tacos that's pretty easy to make. I served this with a veggie fajita mix and all the usual stuff for taco filling that the gang around here expects -- mexican rice, black beans, cheese, etc. See the fajita recipe for more information about those. This filling is for potato tacos. For whatever reason, and not that I'm complaining, potato tacos seem to be gaining popularity around here. I can't point to any one taco stand as the source like I can with Rubio's fish tacos, and there isn't really any consistent recipe from place to place so I just invented my own. 2 Tbsp oil 4 medium potatos, peeled and cut into 3/4 inch chunks 1 medium onion, chopped 2 medium tomatoes, diced salsa, salt and pepper Saute the potatoes in the oil in a non-stick skillet over medium heat until brown and cooked through, stirring occasionally, about 30 minutes. Add the onion and continue sauteeing until the onions are dark brown, about 15 minutes. If you have to, you can add a teeny bit of oil to the pan with the onions, but if the pan is really non-stick, you shouldn't have to. Add the tomatoes and continue sauteeing until the tomatoes are cooked and mushy, about 15 minutes. Stir in salsa, salt, and pepper to taste. The thing I like about this recipe is it is not very labor intensive. Even though it takes an hour, I can make it during the week because I can leave the stuff in the pan and give it a flip or two every 5-10 minutes while I am doing other things.