Description
Crispy potato tacos filled with creamy potatoes, cheddar cheese, garlic, cilantro, and spicy green chile—pan-fried until golden and perfect for taco night.
Ingredients
Units
Scale
- 4 large russet potatoes, diced (skin on)
- 1/2–3/4 jar (about 8 oz) green chiles, drained
- 1 1/2 cups shredded cheddar cheese
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp New Mexico red chile powder (or paprika)
- Chopped cilantro, to taste
- Corn tortillas
- High-heat oil (for frying)
- Sea salt, to taste
- Optional garnishes: salsa, red onion, cabbage, lettuce, sour cream
Instructions
- Boil potatoes in salted water until fork‑tender, about 20 minutes. Drain and cool slightly. :contentReference[oaicite:0]{index=0}
- Transfer potatoes to a bowl and mix in cheddar, green chiles, garlic, cilantro, cumin, red chile powder and ≥1 tsp sea salt. Gently mash until well combined but still a bit chunky. :contentReference[oaicite:1]{index=1}
- Warm tortillas until pliable (15–20 seconds per side in a skillet), covering them to keep soft. :contentReference[oaicite:2]{index=2}
- Place a scoop of potato mixture onto each tortilla, fold in half, and press gently. :contentReference[oaicite:3]{index=3}
- Heat oil over medium-high. Fry each taco until golden‑brown on each side (1–2 min per side), pressing gently. :contentReference[oaicite:4]{index=4}
- Drain on paper towels and serve with optional garnishes like salsa, onion, cabbage or sour cream.
Notes
- You can leave potato skin on for texture or peel for a smoother filling.
- Adjust green chile amount to taste; poblanos work well, too.
- Serve warm—tacos crisp up best right after frying.
- Leftover taco filling can be refrigerated for a couple of days; reheat and assemble before frying.
- Make a milder or crispier version by adjusting tortilla warming and frying method.
Nutrition
- Serving Size: 1 taco
- Calories: ≈150 kcal
- Trans Fat: 0 g