Crispy Potato Tacos

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These potato tacos are filled with Mexican-spiced mashed potatoes and lightly fried to create the perfect crispy crunchy outside and creamy interior.

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Stuff them with shredded cabbage and pico de gallo for a fresh and bright bite!

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Taco Ingredients russet potatoes unsalted butter garlic cloves  ground cumin chili powder salt vegetable oil corn tortillas red cabbage crumbled cotija cheese fresh cilantro lime wedges

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Pico De Gallo Ingredients grape tomatoes red onions limes  fresh cilantro salt

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Start by boiling the potatoes until they’re tender. Then strain out the water and then add in some butter, garlic, cumin and salt. After you mash the potatoes, it’s time to get frying!

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Spread the mashed potatoes onto one side of a corn tortilla. Lightly fry  until the tortilla is crispy and browned. Remove the tacos from the oil and soak up any excess oil.

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Then stuff the tacos with shredded cabbage, pico de gallo, cilantro and cotija cheese! Now, it’s time to eat! You can eat them as is or drizzle some hot sauce on them for a little extra heat.

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