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Potato and Kimchi Totcos

Warm corn tortillas filled with a spicy “queso” sauce, crispy tater barrels, avocado “crema”, and Korean pickled cabbage.

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Cuisine: American
Prep Method: Fried


Main Dish

Prep Time

30 Mins

Cook Time

15 Mins


Serves 12


Warm corn tortillas filled with a spicy “queso” sauce, crispy tater barrels, avocado “crema”, and Korean pickled cabbage.



For the Spicy “Queso”

  • 1 each (14 ounce or 397g) Silken Tofu
  • ½ cup (72g) Nutritional Yeast
  • 2 tablespoons Sriracha Sauce
  • 2 each (10g) Garlic Cloves
  • 2 tablespoons (30ml) Fresh Lemon Juice
  • 2 teaspoons (6g) Sea Salt
  • 1 teaspoon (3g) Onion Powder

For the Avocado “Crema”

  • 2 each (566g) Avocado, pitted
  • 7 ounces (198g) Silken Tofu
  • 1 tablespoon (15ml) Lime Juice
  • 1 each (5mg) Garlic Clove
  • 1 teaspoon (3g) Sea Salt
  • ½ cup (32g) Cilantro

For the Crispy Tater Drums

  • 2.2 pounds (1kg) Tater Drums or Tater Barrels
  • As Needed Vegetable Oil for Frying
  • 2 tablespoon (18g) Sea Salt

To Finish the Dish

  • As Needed Olive Oil
  • 48 each 6-inch Yellow Corn Tortillas
  • 2-1/4 cups (470g) Korean Cabbage Kimchi, sliced
  • 1-1/2 cups (150g) Green Onions, sliced
  • ¼ cup (35g) White and Black Sesame Seeds, toasted
  • As Needed Cilantro Sprigs


  1. To prepare the spicy “queso”, place the tofu, nutritional yeast, sriracha, garlic, lemon juice, sea salt, and onion powder in a food processor or high-speed blender and blend until smooth and creamy. The queso can be thinned out with a little vegetable broth or water. Can be served cold or warm. For the tacos we recommend the “queso” be hot.
  2. To prepare the crema, place avocado, tofu, lime juice, garlic, salt, and cilantro in a food processor or a high-speed blender and puree until smooth. Keep chilled until ready to use.
  3. To crisp up the tater drums, heat a fryer to 375 F (190 C). Fry the tater drums until crispy about 4-6 minutes or until golden brown. Once crispy, drain well and season with salt. Keep hot under a heat lamp or in a low oven until ready to assemble the tacos. Alternatively, these could be baked in a 400 F (204 C) oven for 18-20 minutes or until golden.
  4. To assemble the tacos, lightly oil a flat top or a cast iron skillet with the olive oil. Lightly toast the tortillas in stacks of two for 30 seconds a side over medium high heat.
  5. Once the tortillas are warm and slightly griddled, remove them from the heat and top each one with about 2 tablespoons of the warm “queso”, place 6 tater drums on top of the queso and top with two tablespoons of the sliced kimchi. Drizzle the tops of the tacos with the avocado “crema” and garnish them with the green onions, sesame seeds, and cilantro sprigs.
  6. Serve right away and enjoy!


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Nutrition Facts Per Serving







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