Description
Crispy potato tacos bring Mexican street food magic right to your kitchen, delivering a mouthwatering blend of golden potatoes, zesty seasonings, and fresh toppings. Crunchy corn tortillas cradle spiced potato filling, promising a delightful meal you’ll savor with every delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 medium yellow potatoes
- 8 corn tortillas
- 4 plum tomatoes
- 1 serrano or jalapeno pepper
- 1 large ripe avocado
Garnish and Toppings:
- 2 cups very thinly sliced iceberg lettuce
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1/2 cup Mexican crema
Seasonings and Oils:
- 1 teaspoon (1 tsp) dried oregano
- 1/2 teaspoon (1/2 tsp) salt
- 1 cup avocado oil or canola oil
- 1 pinch of salt
Instructions
- Submerge whole potatoes in a large pot of cold water, ensuring they are completely covered. Bring to a rolling boil, then reduce heat to a gentle simmer.
- Cook potatoes until tender, approximately 22-25 minutes. Verify doneness by piercing with a sharp knife, which should glide smoothly through the center.
- For the salsa, combine whole tomatoes and serrano peppers in a saucepan with water. Bring to a boil and reduce heat to a mild simmer.
- Gently cook tomatoes and peppers for 5-7 minutes until tomato skins begin to peel and soften without becoming overly mushy.
- Transfer cooked tomatoes and peppers to a blender, removing the chile stem. Pulse several times to create a rough consistency.
- Add oregano and a pinch of salt to the blender. Pulse again to create a finely chopped salsa, adjusting thickness with reserved cooking water if desired.
- Drain potatoes and remove skins if preferred. Transfer to a mixing bowl and coarsely mash, maintaining some textural chunks.
- Wrap tortillas in damp paper towels and microwave for 30 seconds to warm and soften.
- Spread potato mixture onto one half of each tortilla, leaving a small border. Fold and secure with toothpicks.
- Heat oil in a skillet over medium-high heat until shimmering. Test oil temperature by dropping a tortilla fragment, which should bubble and float immediately.
- Carefully fry tacos in batches, turning once to achieve a golden-brown crisp on both sides, approximately one minute per side.
- Drain fried tacos on paper towels to remove excess oil. Remove toothpicks before serving.
- Plate tacos accompanied by fresh salsa, crisp lettuce, fragrant cilantro, crumbled cotija cheese, creamy sour cream, and sliced avocado.
Notes
- Choose waxy potatoes like Yukon Gold for the best texture and flavor that holds together well when mashed.
- Consider boiling potatoes with their skins on to retain more nutrients and create a rustic, hearty filling.
- Adjust salsa spiciness by removing seeds from serrano or jalapeño peppers for a milder version, perfect for those with lower heat tolerance.
- Swap traditional corn tortillas with gluten-free alternatives like cassava or almond flour tortillas for dietary restrictions.
- Ensure oil temperature remains consistent around 350-375°F for perfectly crispy, golden-brown tacos without burning.
- Experiment with additional seasonings like cumin, garlic powder, or smoked paprika in potato mixture for deeper flavor profiles.
- Create vegetarian-friendly version by using plant-based cheese and omitting crema for a completely meat-free meal.
- Use paper towels to drain excess oil, keeping tacos crisp and preventing soggy bottoms during serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg