Crispy Potato Tacos recipe

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Ingredients

4 medium potatoes, peeled and halved
1 cup milk
4 tablespoons salted butter
½ teaspoon ground white pepper
½ cup grated Parmesan cheese
½ cup crumbled cotija cheese
12 corn tortillas
½ cup finely chopped fresh cilantro
2 tablespoons olive oil

Nutrition Info

633.1 calories
carbohydrate: 76.5 g
cholesterol: 61.5 mg
fat: 29.7 g
fiber: 9.8 g
protein: 18.4 g
saturatedFat: 14.3 g
servingSize: -
sodium: 497 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses, continue stirring over medium heat until nice and thick.

  2. Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.

  3. Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape, the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.

  4. Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

Recipe Yield

12 tacos

Recipe Note

Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!

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