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Crispy Potato Tacos

by Claire Nolan featured in Tasty Inspired Recipes From Mexico

Under 30 min

Under 30 min

Ingredients

for 8 tacos

  • 2 large russet potatoes
  • ¾ cup
    sour cream (170 g)
  • 2 cloves garlic, minced
  • ½ teaspoon
    cumin
  • salt, to taste
  • ½ teaspoon
    oregano
  • 8 corn tortillas
  • oil, for frying

Optional Toppings:

  • sour cream, to taste
  • salsa, to taste
  • cotija cheese, to taste
  • ¼ cup
    fresh cilantro, to taste (10 g)
    Calories 136
    Fat 7g
    Carbs 15g
    Fiber 1g
    Sugar 1g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
  2. Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
  3. Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
  4. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.
  5. On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
  6. Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
  7. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
  8. Serve with your favorite toppings.
  9. Enjoy!
 

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