Potato Tacos
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 tacos
- 4white rose potatoes (about 2 pounds), scrubbed clean and quartered
- 1cup grated Monterey Jack cheese
- â…”cup finely shredded cabbage
- ÂĽcup chopped white onion
- ½teaspoon fresh jalapeno chili, finely minced
- 1teaspoon salt, plus more to taste
- 126-inch corn tortillas
- Vegetable oil for frying
- 2cups shredded cabbage
- 1medium white onion, chopped
- 2medium tomatoes, diced
- ½cup fresh cilantro leaves
- Crema (Mexican sour cream) or sour cream, salsa and guacamole
For the Tacos
For the Condiments
For the Garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
362 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Boil potatoes in salted water until easily pierced by a fork. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.
- Step 2
Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds). Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side. Fold in half and secure with 2 toothpicks. Cover with a towel until ready to cook. (Tacos may be made earlier and refrigerated, but fry at room temperature.)
- Step 3
Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes. Remove toothpicks. Keep loosely covered in a 200-degree oven.
- Step 4
To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.
Private Notes
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Cooking Notes
steven
I do Potato tacos but with fried potatoes, onions, garlic powder and a little cumin. I sometimes add a small can of tomato sauce 5 minutes before the potatoes are done. I add the potatoes in a soft tortilla, add a dash of hot sauce and roll it up, take a bite and have a sip of hot fresh coffee and I transfer my soul and mind back home when life was simple and good as a kid
steven
I do Potato tacos but with fried potatoes, onions, garlic powder and a little cumin. I sometimes add a small can of tomato sauce 5 minutes before the potatoes are done. I add the potatoes in a soft tortilla, add a dash of hot sauce and roll it up, take a bite and have a sip of hot fresh coffee and I transfer my soul and mind back home when life was simple and good as a kid
Private notes are only visible to you.
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