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Potato Tacos

pastryparrot1's picture
These little tacos are super frugal to make. They are also easy and delicious. What a great vegetarian meal!
Ingredients
  Corn tortillas 12 Small
  Russet potato 4 Medium, peeled
  Butter 2 Tablespoon
  Garlic powder 1 Teaspoon
  Ground cumin 1 1⁄2 Gram (1 teaspoon + 1/2 teaspoon for salsa)
  Ripe tomato 4 1⁄2 Medium, peeled (3-medium + 1-large)
  Cilantro sprigs 6 Medium, stems removed
  Chili pepper 2 Large, seeded
  Water 1⁄4 Cup (4 tbs)
  Fresh cheese 1 Cup (16 tbs), shredded (Cotija, Queso Fresco, Panela)
  Green cabbage 1 Cup (16 tbs), sliced finely
  Radish 6 Medium, cut into thin strips
  Lime 1 Small, juiced (or 1/2 large)
  Vegetable oil/Canola oil 1 Cup (16 tbs)
Directions

GETTING READY
1. Cook the potatoes in some salted water. Drain and place in a bowl.
2. Mash potatoes and add butter, garlic powder and cumin. Season with salt and pepper. Set aside.
3. In blender put tomatoes, chili peppers, cilantro and water. Season with salt and add cumin powder. Blend and set aside.
4. In a bowl combine the cabbage, diced tomatoes and radishes. Add the lime juice. Season with salt. Set aside.

MAKING
5. Heat a deep skillet with about 2 inches deep of oil. Heat until oil is very hot.
6. While the oil is heating, place a tortilla in front. Smear half of the tortilla with the mashed potatoes. Fold tortilla over.
7. Place the tortilla in the hot oil. Cook until tortilla is crisp and browned for about 3 minutes. Remove onto a paper towel lined plate.

SERVING
8. In a serving plate, serve the tacos topped with grated cheese, salsa and cabbage salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Taste: 
Spicy
Method: 
Fried
Dish: 
Taco
Ingredient: 
Potato
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
8

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