Mexican · Dinner
Crispy Cheese and Potato Tacos
Corn tortillas filled with mashed spiced potato and melted Oaxaca cheese, folded and fried in a skillet until golden and crisp. Cumin, garlic, and pickled jalapeño accent the filling. Served with crema, salsa, and shredded lettuce.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
527Calories
15.8gProtein
29.1gFat
51.2gCarbs
4.1gSugar
6.4gFiber
923mgSodium
54mgChol
11.6gSat Fat
810mgPotassium
385mgCalcium
2.4mgIron
0.5mcgVitamin B12
18mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Peel and dice the potato into small cubes, rinse under cold water, drain, and set aside with the minced garlic and diced onion.
2
Boil
Cook potato in salted water over high heat for 10 minutes until fork-tender, then drain and mash with onion mixture, cumin, salt, Oaxaca cheese, and jalapeño.
3
Fry
Warm tortillas 20 seconds per side over medium heat until pliable, fill each with potato mixture, fold into half-moon, then fry in remaining oil over medium-high heat for 3 minutes per side until deep golden.
4
Plate
Transfer tacos to paper towels, let rest 1 minute to drain, then arrange on plate and top with sour cream, salsa, and lettuce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 corn tortillas
- 300g300g potato
- 120g120g queso Oaxaca
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp2 tbsp onion
- 2 tbsp2 tbsp pickled jalapeno
- 4 tbsp4 tbsp sour cream
- 4 tbsp4 tbsp salsa
- a handful lettuce
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp vegetable oil
