Potato Tacos
Crispy tortillas filled with fluffy mashed potatoes, cheese, and a hint of garlic, making for a comforting meal that brings back fond memories.
Ingredients
For the Tacos
- 8 pieces Corn Tortillas Store-bought or homemade
- 4 cups Potatoes Russet potatoes work best
- 1 cup Cheese Cheddar or Monterey Jack
- 1 medium Onion, diced Adds sweetness and flavor
- 2 cloves Garlic, minced Enhances flavor
- 1 teaspoon Salt For seasoning
- 0.5 teaspoon Pepper For seasoning
- 2 cups Oil for frying Any high-heat oil works
Instructions
Preparation
- Start by peeling the potatoes and cutting them into quarters.
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and mash them until smooth; mix with cheese, onion, garlic, salt, and pepper.
- Warm the corn tortillas briefly in a dry skillet.
Cooking
- Spoon the potato mixture onto one half of a tortilla and fold it over.
- Heat enough oil in a deep frying pan over medium heat to submerge the tacos halfway.
- Fry the tacos until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results. Can also be made ahead and stored in the freezer.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 400mgFiber: 3gSugar: 1g
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