Simple Crispy Potato Tacos

So there’s this new kinda hole in the wall taqueria that opened up near our house that makes THE BEST LEGIT $3 tacos. Seriously, they are SO SO GOOD.

My favorite is the potato taco, so naturally, I attempted to recreate it… and these simple crispy potato tacos were born. Boiled then sautéed bite-sized potato pieces covered in spices served in a toasted corn tortilla with simple guac, diced red onions, salsa, and cilantro for Taco Tuesday dinner perfection or whatever night it is!

INGREDIENTS

• 2 large russet potatoes diced into ½ inch pieces
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• ½ tsp paprika
• healthy pinch of salt and pepper x 2
• 16 corn tortillas toasted (I put mine in the oven at 300°F for a couple of minutes)
• 1 avocado
• juice of one lime
• ½ red onion, finely diced
• 1 cup of your favorite salsa
• ¼ cup freshly minced cilantro

KITCHEN EQUIPMENT NEEDED

• A large pot for boiling potatoes
• Strainer
• Mixing bowl
• Potato masher or fork
• Frying pan or skillet
• Tongs
• Paper towels
• Plate for assembling tacos
• Measuring spoons

How To Make Crispy Potato Tacos

Step 1:

Add potatoes to a large pot, then cover them by 1 inch with water. Cover pot, then bring to a boil over medium heat. Once water is boiling, cook the potatoes for 10-15 minutes or until tender, then drain the potatoes into a colander and pat dry with a towel.

Step 2:

Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the potatoes, cumin, garlic powder, chili powder, paprika, salt, and pepper. Toss to coat, then cook until potatoes start to crisp up, about 5-7 minutes, stirring often.

Step 3:

Meanwhile, mash together your avocado flesh with 1-2 tbsps lime juice plus a healthy pinch of salt and pepper for a simple guac. Also, toast your corn tortillas at this time.

Step 4:

Spread simple guac in each of the toasted tortillas, top with crispy potatoes, diced red onion, a dollop of salsa, then a sprinkle of freshly minced cilantro, and enjoy!

WHAT TO EAT WITH SIMPLE CRISPY POTATO TACOS

When I make crispy potato tacos, it always feels like a fun night for my kids. I like to set out a few sides to make the table even better. I usually start with some homemade guacamole and tortilla chips.

I like making a fresh corn salad with lime and cilantro, too. If I have time, I make a quick cucumber and tomato salad with Red Pepper & Chicken Pizza. We all sit around the table, building our plates full of tasty food, laughing, and reaching for seconds.

FAQ

What are Simple Crispy Potato Tacos made of?

Simple Crispy Potato Tacos are made with mashed potatoes stuffed into tortillas, fried until crispy, and topped with yummy extras like cheese, salsa, and sour cream.

What does Simple Crispy Potato Tacos taste like?

They taste crispy and a little salty, kind of like a crunchy potato chip wrapped in a tortilla!

Can I use flour tortillas instead of corn tortillas?

Yes!

What kind of potatoes work best?

Russet potatoes work best.

Can I bake the tacos instead of frying them?

Yes!

How can I keep the tacos warm before serving?

Put the cooked tacos on a baking sheet in a 200°F oven while you finish making the rest.

What oil should I use for frying?

Vegetable oil or canola oil works great.

Can I add meat or beans inside?

Of course!

How do I store leftovers?

Store them in the fridge in an airtight container. To make them crispy again, reheat in a pan or oven.

Can I make the mashed potatoes ahead of time?

Yes!