Are you ready for a fun twist on taco night? These Potato Tacos are the answer! Imagine crispy, seasoned potatoes wrapped in a soft tortilla, topped with all your favorite fresh ingredients. These tacos are hearty, satisfying, and incredibly easy to make. Plus, they’re a great way to mix up your usual taco routine! Trust me, you’re going to be hooked on these.
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Why You’ll Love Potato Tacos
These tacos are more than just delicious—they’re a crowd-pleaser, versatile, and so simple to prepare. Here’s why they deserve a spot on your dinner table:
Vegetarian-Friendly: A great option if you’re looking for a meatless meal, but still crave something hearty and satisfying.
Budget-Friendly: Potatoes are inexpensive and filling, making this recipe perfect for sticking to your grocery budget.
Quick and Easy: With just a few ingredients and straightforward steps, you’ll have a tasty meal ready in no time.
Customizable: Pile on your favorite toppings like avocado, salsa, or cilantro to make them your own.
Crowd-Pleasing: These tacos are a hit with everyone, no matter their dietary preferences. Crispy potatoes and taco toppings are always a winning combo.
Ingredients in Potato Tacos
Here’s the simple yet flavorful list of ingredients that come together to create these delicious tacos:
Potatoes: The star of the show! They’re soft on the inside and crispy on the outside, making them the perfect taco filling.
Olive Oil: Helps crisp up the potatoes while adding flavor.
Seasonings: A blend of chili powder, cumin, garlic powder, and paprika gives the potatoes that taco flavor we all love.
Corn Tortillas: Soft corn tortillas are the perfect vehicle for these crispy potatoes.
Lime: A squeeze of fresh lime juice adds a zesty kick.
Toppings: Choose from a variety of toppings like lettuce, cilantro, salsa, avocado, or sour cream to finish off these tacos.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now that we have our ingredients ready, let’s dive into making these amazing tacos:
Prepare the Potatoes: Start by peeling (if desired) and dicing your potatoes into small cubes. Toss them in olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
Cook the Potatoes: Heat a large skillet over medium heat. Add the seasoned potatoes and cook for about 10-15 minutes, stirring occasionally, until they’re crispy and golden brown. You want the outside to be nice and crispy, while the inside remains soft.
Warm the Tortillas: While the potatoes are cooking, heat the corn tortillas on a dry skillet for about 30 seconds on each side, just to warm them up and make them soft and pliable.
Assemble the Tacos: Once the potatoes are crispy and golden, it’s time to build your tacos. Place a generous spoonful of potatoes on each tortilla.
Top and Serve: Add your favorite toppings—sour cream, fresh salsa, avocado, cilantro, and a squeeze of lime juice. Serve immediately and enjoy the crispy, flavorful bite.
How to Serve Potato Tacos
These Potato Tacos are delicious on their own, but they’re even better when paired with some tasty sides. Here are a few ideas to complete your meal:
Fresh Salads: Pair with a light, crisp salad for a refreshing contrast to the warm tacos. A simple Mexican-style corn salad would be perfect!
Rice: Serve with a side of Spanish rice or cilantro-lime rice for an extra satisfying meal.
Refried Beans: A scoop of creamy refried beans pairs beautifully with the crispy potatoes.
Guacamole: No taco night is complete without guacamole! Mash up some ripe avocado with lime, garlic, and cilantro for the perfect topping.
Additional Tips
Here are a few extra tips to help you get the most out of these tacos:
Make it Spicy: If you like heat, add some chopped jalapeños to the potatoes while they cook, or drizzle some hot sauce on top of the tacos.
Prep Ahead: You can cook the potatoes ahead of time and store them in the fridge for up to 2 days. Just reheat them in a skillet before assembling the tacos.
Make it Vegan: Skip the sour cream and use a plant-based alternative, or add extra guacamole for richness.
Leftovers: If you have leftover filling, use it in a breakfast burrito or on top of a salad the next day.
FAQ Section
Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Yes! Sweet potatoes would be a fantastic alternative, adding a subtle sweetness to the tacos.
Q2: Can I make these tacos gluten-free?
A2: Absolutely! Use gluten-free corn tortillas to make these tacos entirely gluten-free.
Q3: How do I store leftover potatoes?
A3: Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet for the best texture.
Q4: Can I use store-bought salsa for topping?
A4: Of course! Store-bought salsa is a great shortcut. However, making fresh salsa is super easy and can elevate your tacos even more.
Q5: Can I bake the potatoes instead of frying them?
A5: Yes, you can bake the potatoes! Spread them out on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.
Q6: How do I make these tacos spicier?
A6: Add some chopped jalapeños or a dash of chili powder to the potatoes while cooking. You can also drizzle some hot sauce on top before serving.
Q7: Can I make these tacos ahead of time?
A7: The potatoes can be cooked ahead and stored in the fridge. Just reheat them when you’re ready to assemble the tacos.
Q8: How can I make the tacos more filling?
A8: Add some protein like black beans, grilled chicken, or tofu for a heartier meal.
Q9: Can I freeze the potato filling?
A9: Yes! Allow the cooked potato filling to cool, then store it in an airtight container in the freezer for up to 3 months. Reheat when ready to serve.
Q10: Can I add cheese to these tacos?
A10: Absolutely! A sprinkle of shredded cheese like cheddar or cotija would add a nice richness to the tacos.
Conclusion
These Potato Tacos are everything you want in a taco: crispy, flavorful, and oh-so-satisfying. Whether you’re craving a meatless meal or just want something different, these tacos won’t disappoint. So, what are you waiting for? Grab your ingredients and get cooking—these tasty tacos are ready to steal the show!
Print
Potato Tacos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos (4 servings) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These crispy, golden potato tacos are stuffed with mashed potatoes and topped with fresh salsa, lettuce, avocado, cotija cheese, and creamy Mexican crema. A simple and satisfying dish that’s full of flavor!
Ingredients
For the Tacos
- 4 medium yellow potatoes
- 4 plum tomatoes
- 1 serrano or jalapeño pepper
- 1 tsp dried oregano
- Pinch of salt, plus 1/2 tsp, divided
- 8 corn tortillas
- 1 cup avocado oil or canola oil
- 2 cups very thinly sliced iceberg lettuce
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup crumbled cotija cheese (or use a different cheese of your choice)
- 1/2 cup Mexican crema (or sour cream)
- 1 large ripe avocado, sliced
Instructions
- Cook the Potatoes: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce heat to maintain a simmer. Cook for 22-25 minutes, or until a paring knife easily slides through the center.
- Prepare the Salsa: In a medium saucepan, place the tomatoes and serrano (or jalapeño) pepper with 4 cups of water. Bring to a boil, then reduce heat to maintain a simmer. Cook for 5-7 minutes until the tomatoes begin to peel and soften but are not overly mushy.
- Blend the Salsa: Remove the stem from the chile and transfer the tomatoes and chile to a blender (reserve the cooking water). Pulse 2-3 times. Add oregano and a pinch of salt, then pulse 2-3 more times until finely chopped. If you prefer a thinner salsa, add reserved cooking water 1 tablespoon at a time.
- Mash the Potatoes: Drain the cooked potatoes and remove the skins, if desired. Transfer the potatoes to a medium bowl, add the remaining 1/2 tsp of salt, and coarsely mash, leaving small chunks.
- Warm the Tortillas: Wrap the tortillas in damp paper towels and microwave on High for 30 seconds. Keep them wrapped and warm until ready to use.
- Assemble the Tacos: Add about 1/4 cup of mashed potato mixture to one half of each tortilla, leaving a 1/4-inch border. Fold and seal with 2-3 toothpicks.
- Fry the Tacos: Heat the oil in a medium skillet over medium-high heat until shimmering. Test by adding a small piece of tortilla—if it bubbles and floats, the oil is ready. Fry half of the tacos, carefully flipping once, until golden brown, about 1 minute per side. Transfer to a paper-towel-lined plate. Repeat with the remaining tacos.
- Serve: Remove the toothpicks from the tacos. Serve immediately with the salsa, lettuce, cilantro, crumbled cotija cheese, crema (or sour cream), and avocado slices.
Notes
- To make ahead, you can prepare the potato filling and salsa in advance. Simply reheat before assembling and frying the tacos.
- You can substitute the cotija cheese with a different cheese, or make it vegan by omitting the cheese and using dairy-free sour cream.
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 4
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg