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simple crispy potato tacos

Course dinner, Main Course
Cuisine Mexican
Keyword potatoes, tacos
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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 salt and pepper x 2
  • 16 corn tortillas toasted (I put mine in the oven at 300F for a couple minutes)
  • 1 avocado
  • juice of one lime
  • ½ red onion finely diced
  • 1 cup your favorite salsa
  • ¼ cup freshly minced cilantro

Instructions

  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 potatoes into a colander and pat dry with a towel.
  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.
  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.
  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!