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Crispy Potato Tacos

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Potato Type: Reds
Cuisine: Hispanic
Prep Method: BoiledPan Fried

Dish

Main Dish

Serving

Serves 6

Ingredients

  • 3 medium size red potatoes (About 18 oz.)
  • Salt and pepper to taste
  • ⅔ cups vegetable oil (to fry the tacos)
  • 12 corn tortillas
+

Tools

  • (For fastening the tacos) 24 wooden toothpicks
+

Salsa

  • ½ cup white onion, diced
  • 1 cup tomato, chopped and seeded
  • ½ cup cilantro, finely chopped
  • 2 Serrano peppers, diced
  • 1 Tablespoon lime juice
  • Salt to taste
+

Garnishes

  • 2 cups Cabbage, finely shredded
  • ½ cup Cotija cheese or crumbled Queso Fresco
+

Optional toppings

  • 1 Avocado
  • ½ cup of Mexican cream
  • Red salsa

Preparation

  1. Place whole potatoes in a medium size saucepan and cover with cold water. DO NOT peel or cut the potatoes. We don’t want the potatoes to absorb too much water, because then that water will be released in the form of bubbles during the frying process and the oil will splatter. Turn heat to medium high and cook until tender (about 20 to 25 minutes). Drain potatoes and move to a bowl. Wait until they’re cool enough to handle and discard their skins.
  2. Season potatoes with salt and pepper, and mash until you have a smooth paste. It won’t look exactly like a puree, but more like a potato paste. Set aside.
  3. Heat about ½ cup of oil in a large skillet over medium-high heat. Adding the rest of the oil as needed.
  4. While you are waiting for the oil to heat, slightly warm the tortillas one by one in a hot griddle, in order to make them more pliable. Cover them with a kitchen napkin.
  5. Now, add about 2 tablespoons of the mashed potatoes over half of each tortilla and fold. Secure the sides of the tortilla with two toothpicks. Sometimes, I don’t use the toothpicks, but that requires some skill of firmly pressing down the edges while frying; if this is your first time making them, and to be on the safe side, use the toothpicks.
  6. Place the folded taco into the hot oil, and cook for about one and half minutes per side, until golden brown and crispy. Since you will be working in batches, have a large plate ready and covered with paper towels to absorb the excess oil. Repeat the process until you finish cooking all the tacos.

Salsa

  1. Mix the salsa ingredients in a medium size bowl and season with salt. Set aside. You can have all the ingredients ready a day in advance, and just combine before serving.
  2. To serve, remove the toothpicks (very carefully to avoid breaking the tortillas) and garnish with the shredded cabbage, cotija cheese, and Pico de Gallo salsa. Avocado and cream are also added as toppings.

Notes

You can use any other type of potato for this recipe.

If you don’t find Mexican Cotija cheese or Queso Fresco, substitute with parmesan or dried feta cheese.

This recipe usually doesn’t have any other seasoning added to the potatoes, just a little bit of salt and pepper is enough to enjoy the full flavors of the potatoes.

3 Reviews

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J. Weiss

I made these last night and my husband said this..."mmmm...mmm...mmm" So it's passed. I stopped eating meat awhile ago and I'm...Read Full Review

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J. Weiss

I made these last night and my husband said this..."mmmm...mmm...mmm" So it's passed. I stopped eating meat awhile ago and I'm always looking for the perfect veggie taco and these were seriously amazing! And by eliminating the cheese they are vegan so it's a very flexible recipe. I followed it exactly and would not change a thing. Love it! Thank you for posting. Also - for meat eaters - I think they would still find it satisfying and a great alternative.

Kelly

Bomb!! These were great!

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Kelly

Bomb!! These were great!

Cordelia

These are delicious. I've made them at home and to bring into work for parties. Everyone loves a great potato taco!

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Cordelia

These are delicious. I've made them at home and to bring into work for parties. Everyone loves a great potato taco!

Nutrition Facts Per Serving

Calories

500

Fat

37g

Sodium

250mg

Cholesterol

20g

Vitamin C

40mg

Carbohydrates

39g

Fiber

6g

Protein

7g

Potassium

610mg

Sugar

4g

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