Potato Tacos
Crunchy on the outside and creamy inside, these Potato Tacos are filled with Mexican-spiced mashed potatoes and lightly fried until golden and perfectly crisp. Serve them with lettuce, tomato, guacamole, salsa, and extra cheese for major taco deliciousness! Easy to make gluten-free, vegetarian or even vegan!
Ingredients
- 2 medium russet potatoes
- ¾ cup of lightly packed cotija cheese vegan cotija or feta works well here!
- 1 teaspoon of paprika
- ½ teaspoon of cumin
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- ½ teaspoon or to taste black pepper
- 12 corn tortillas
- 2 tablespoons of oil for frying
- For serving: lettuce tomato, guacamole, salsa, extra cheese etc.
Instructions
- Peel potatoes and slice into small pieces (mine were about the size of quarters). Place the potato pieces in a large pot and cover with cold water. Bring to a boil, lower to a simmer, and cook until the potatoes are fork tender, about 8-10 minutes.
- Drain the potatoes and place back in the pot. Mix in the cheese, paprika, cumin, garlic powder, salt and pepper. Mash with a potato masher until nearly all chunks are gone and it’s fully mixed together.
- Wrap the tortillas in a damp paper towel or cloth towel and microwave for 30 seconds. This will make it so that they don’t break when folding them over.
- Spread 2-3 tablespoons of the potato mixture on half of a tortilla and fold the tortilla over. Repeat with all tortillas. They may not stay closed but will once they’re cooked.
- In a large skillet, heat the oil over medium heat. Once hot, add in the folded over tortillas about 4 at a time. You need space in the pan to flip so don’t overcrowd. Fry for 3 minutes on each side until they begin to crisp up and lightly brown.*
- Serve with desired toppings and ENJOY!
Notes
*These won’t get as crispy as deep fried tacos, but I prefer to cook mine with less oil. As desired, you could heat up an INCH of oil in your pan and fry these in more oil, which is how they’re traditionally prepared.
