Description
Vegetarian crispy potato tacos are a fun, flavorful meal. Perfect for a weeknight or a casual get-together.
Ingredients
Units
Scale
- 3 Medium size red potatoes (500 g) red potatoes
- Salt
- 2/3 cups (160 ml) vegetable oil
- 12 corn tortillas
- 24 wooden toothpicks
- 1/2 cup (120 ml) white onion
- 1 cup (240 ml) tomato
- 1/2 cup (120 ml) cilantro
- 2 Serrano peppers
- 1 tablespoon lime juice
- 2 cups (474 ml) Cabbage
- 1/2 cup (120 ml) Cotija cheese
- 1 Avocado
- 1/2 cup (120 ml) Mexican cream
- Red salsa
Instructions
- Place whole potatoes in a medium saucepan and cover with cold water. Do not peel or cut the potatoes.
- Turn heat to medium-high and cook until tender (about 20-25 minutes).
- Drain potatoes and move to a bowl. Wait until cool enough to handle and discard their skins.
- Season potatoes with salt and pepper, and mash until you have a smooth paste. Set aside.
- Heat about ½ cup of oil in a large skillet over medium-high heat. Add more oil as needed.
- Slightly warm tortillas one by one on a hot griddle to make them more pliable. Cover with a kitchen napkin.
- Add about 2 tablespoons of mashed potatoes over half of each tortilla and fold. Secure the sides with two toothpicks.
- Place the folded tacos in the hot oil and cook for about 1 ½ minutes per side, until golden brown and crispy.
- Have a large plate ready, covered with paper towels, to absorb excess oil. Repeat until all tacos are cooked.
- Salsa
- Mix salsa ingredients in a medium bowl and season with salt. Set aside.
- To serve, remove toothpicks carefully and garnish with shredded cabbage, cotija cheese, and salsa. Add avocado and cream as desired.
Notes
- For extra crispy tacos, ensure potatoes are fully dry before frying and don’t overcrowd the pan.
- If you don’t have cotija cheese, a crumbled feta or queso fresco works well as a substitute.
- Store leftover cooked tacos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry skillet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
- Cholesterol: 10