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Crispy Potato Tacos
author
Maricruz Avalos Flores
24
tacos
These crispy tacos are stuffed with a creamy and cheesy potato mixture. A delicious and budget-friendly recipe for every days meal.
prep
30
minutes
minutes
cook
20
minutes
minutes
total
50
minutes
minutes
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Ingredients
For the potato mixture
▢
18
oz
(500 gr) potatoes
▢
1
cup
(130 gr) Queso Fresco or Cotija cheese
(or cheedar if you prefer)
▢
2
tsp
Paprika
▢
1
tsp
ground cumin
▢
1
tsp
ground black pepper
▢
1
tsp
garlic powder
▢
salt
(to taste)
For tacos
▢
24
Corn tortillas
▢
Oil for frying
For the sauce (optional)
▢
1.1
lb
(500 gr) tomatoes
(about 3 medium)
▢
1
Tbsp
olive oil
▢
2
garlic cloves
(peeled)
▢
1
tsp
ground cumin
▢
1
Tbsp
dried oregano
▢
1
tsp
ground black pepper
▢
Salt
(to taste)
Toppings
▢
Cotija, Queso Fresco or Feta cheese
(as needed)
▢
Shredded Iceberg lettuce
(as needed)
▢
Onions
(sliced)
Instructions
MAKE POTATO MIXTURE
Boil potatoes until tender. Peel them and transfer to a bowl.
Mash them with a potato masher to your desired consistency.
Add crumbled cheese, paprika, cumin, pepper and garlic. Season with salt and mix until combined. Set aside.
MAKE TACOS
Heat corn tortillas on a hot skillet or griddle until soft and pliable.
Lay one tortilla flat and fill half with about 1 tablespoon of the potatoes mixture. Fold in half and and press down lightly.
Place tacos in the refrigerator while continuing the recipe.
MAKE THE SAUCE (optional)
Boil tomatoes until you see the skin is falling off. Reserve 2 cups of water and discard the rest.
Peel tomatoes, place them into a blender and add garlic, cumin and pepper. Add one cup of cooking water and blend until smooth.
In the same sauce pan heat oil over medium heat. Add sauce and let it sizzle for about half minute.
Add the remaining cooking water and season with salt and pepper.
Let the sauce simmer for about 5 minutes. Turn off the heat, adjust with salt and add oregano. Mix well and set aside.
FRY TACOS
Heat about 1.5 inch (4cm) oil on a frying pan over medium heat.
Carefully place 3 or 4 tacos into the oil, using a spatula firmly press down the edges of tacos while frying, to prevent them from opening.
Fry until both sides are golden and crispy, about 2 minutes per side.
Remove the tacos from the hot oil and place them onto a plate with paper towels to absorb excess of oil. Repeat the process until all tacos are fried.
SERVE
Place tacos on plates and add lettuce on top, pour sauce and finish with onions and crumbled cheese. Serve immediately.
Nutrition Information
Calories:
126
kcal
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