93% would make again
Double-Decker Potato Tacos
featured in Double-Decker Potato Tacos From Trois Familia
Tasty Team
June 10, 2019
Ingredients
for 16 tacos
- 2 lb fingerling potato (900 g), or small Yukon Gold Potatoes, cooked with skin on
- ¾ cup butter (170 g), 1 1/2 sticks, melted
- 8 cloves garlic, finely chopped
- 1 cup heavy cream (240 mL), warmed
- salt, to taste
- white pepper, to taste
- 16 flour tortillas, 6-inch
- pepper jack cheese, shredded, to taste
- 16 fried corn taco shells
- lime juice
- pico de gallo, carrot
Nutrition Info
- Calories 351
- Fat 19g
- Carbs 41g
- Fiber 2g
- Sugar 1g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Cover the potatoes with cold water and simmer until tender, about 20–25 minutes.
- Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
- Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
- Season to taste with salt and white pepper. Keep warm.
- Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
- Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2–3 tablespoons of Carrot Pico de Gallo.
- Enjoy!
