Crispy Potato Tacos
These potato tacos are filled with Mexican-spiced mashed potatoes and lightly fried to create the perfect crispy crunchy outside and creamy interior.
Servings: 6 servings
Calories:
Ingredients
For the tacos
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- corn tortillas, as needed
- shredded red cabbage, as needed
- 1/2 cup crumbled cotija cheese
- fresh cilantro leaves, for serving
- lime wedges, for serving
For the pico de gallo
- 3/4 cup grape tomatoes, quartered
- 1/4 cup diced red onions
- juice of 1/2 lime (about 1 tablespoon)
- 2 tablespoons coarsely chopped fresh cilantro
- salt, as needed
Instructions
For the tacos
- Fill a large pot or dutch oven with water and bring to a boil over high heat. Add the potatoes and boil for 20 to 25 minutes, or until they are fork tender. Drain the potatoes and transfer them to a large bowl.
- Melt the butter in the pot used for cooking the potatoes over medium-high heat. Add the garlic and saute for 30 seconds, or until it is fragrant.
- Add the potatoes, cumin, chili powder, and salt and mash the potatoes until they are creamy and smooth. Set aside.
- In a large nonstick skillet, heat oil over medium-high heat.
- Spread about 1/4 cup of the mashed potatoes on one side of the tortillas and fold them to create tacos.
- Fry each taco for about 2 minutes per side, or until the tortillas are golden and crispy, flipping the taco carefully with a small spatula.
- Place the tacos on a plate or baking sheet covered with paper towels to soak up any excess oil. Continue frying the tacos in batches until complete.
- Stuff the fried tacos with a small handful of the cabbage, some pico de gallo, a generous amount of cotija cheese and some cilantro. Serve the tacos with the lime wedges.
For the pico de gallo
- In a medium bowl, combine the tomatoes, red onion, lime juice, and cilantro and stir to combine. Season with salt.
Notes
Reprinted with permission from Molly Krebs, author of Eat More Plants and food blogger at Spices In My DNA.