Mexican · Dinner
Crispy Fried Potato Tacos
Shredded potato is mixed with garlic, onion, ground cumin and chili powder, packed into corn tortillas, and shallow-fried until crisp and golden. The filling stays soft inside while the shell crisps. Served with lettuce, avocado and lime.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
7.6gProtein
19.5gFat
57.8gCarbs
5.7gSugar
10.4gFiber
685mgSodium
0mgChol
2.9gSat Fat
1140mgPotassium
93mgCalcium
2.7mgIron
0mcgVitamin B12
37mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Peel and shred the potato, squeeze out excess starchy liquid until just damp, then mince the garlic and chop the onion finely.
2
Saute
Heat 1 teaspoon vegetable oil in a small skillet over medium heat, cook garlic and onion for 2 minutes until softened and translucent.
3
Build
Stir sautéed garlic and onion into the shredded potato with ground cumin, chili powder, smoked paprika, chopped scallion and salt until evenly coated.
4
Stuff
Warm corn tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable, divide filling and fold into half-moons.
5
Fry
Heat remaining vegetable oil in a nonstick skillet over medium-high heat and fry tacos for 3 to 4 minutes per side until golden and crisp at edges.
6
Rest
Transfer fried tacos to a paper-towel-lined plate and rest for 1 minute so excess oil absorbs and shells stay crisp.
7
Plate
Arrange tacos on a plate with shredded lettuce, avocado slices and lime wedge on the side, then top with salsa.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g potato
- 66 corn tortillas (about 90g total)
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp smoked paprika
- 4 tbsp4 tbsp scallion
- 4 tbsp60ml vegetable oil, for shallow-frying
- 1/2 tsp1/2 tsp salt
- 22 small handful lettuce
- 11 avocado
- 22 lime wedge
- 2 tbsp30g salsa
