Description
These Crispy Potato Tacos are a delicious vegetarian street-style treat featuring seasoned Yukon gold potatoes, melted Oaxaca cheese, and crunchy fried tortillas. Perfectly spiced with chili powder, paprika, and cumin, these tacos are baked briefly to soften the tortillas before frying them to a golden crisp. Topped with fresh lettuce, sliced onions, Mexican crema, cotija cheese, and cilantro, they offer a delightful balance of textures and flavors for a satisfying meal or snack.
Ingredients
Potato Filling
- 1 1/2 lbs Yukon gold potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- Canola oil, for frying
Toppings
- 2 cups shredded iceberg lettuce
- 1/2 white onion, thinly sliced
- 1/4 cup Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
Instructions
- Cook Potatoes: Add the peeled and chopped Yukon gold potatoes to a sauce-pot and cover them with cold water. Season the water generously with kosher salt. Bring to a simmer over medium heat and cook for 10-15 minutes until the potatoes are fork-tender. Drain and let cool slightly, then transfer to a mixing bowl.
- Prepare Filling: While the potatoes cook, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the sautéed onions to the potatoes along with chili powder, paprika, ground cumin, garlic powder, dried oregano, salt, and pepper. Mash and mix until the potatoes have a clumpy, spreadable texture resembling clumpy mashed potatoes. Adjust seasoning as needed.
- Soften Tortillas: Preheat the oven to 350°F (175°C). Lightly spray the corn tortillas with nonstick spray and place them on two baking sheets. Bake for 4-5 minutes until the tortillas become soft and flexible but not crisped. Remove and let cool slightly.
- Assemble Tacos: Lay one softened tortilla flat on a work surface. Spread about 1/4 to 1/3 cup of the potato filling on one half of the tortilla. Sprinkle a generous amount of shredded Oaxaca cheese over the filling. Fold the tortilla into a half-moon shape, pressing gently so it sticks together and encloses the filling.
- Fry Tacos: Heat a thin layer of canola oil (about 1/2 cup) in a 10-inch nonstick skillet over medium-high heat. Once the oil is hot, carefully place the assembled tacos in the skillet in batches. Fry each side for 2-3 minutes or until the tortilla is golden brown and crispy and the cheese inside has melted. Use tongs to flip them carefully. Transfer the fried tacos to a paper towel-lined tray to drain excess oil.
- Add Toppings and Serve: Arrange the crispy potato tacos on a serving platter. Top with shredded iceberg lettuce, thinly sliced white onion, dollops of Mexican crema, crumbled cotija cheese, and chopped cilantro as desired. Serve warm for best taste.
Notes
- Yukon gold potatoes work best due to their creamy texture, but russet potatoes can be used as a substitute.
- Adjust spices according to your heat preference by increasing chili powder or adding a pinch of cayenne.
- Use a thermometer to ensure oil is about 350°F before frying to get the perfect crispiness without burning.
- You can bake the tortillas slightly longer if you prefer them softer instead of crispy before frying.
- Leftover tacos can be reheated in a skillet to retain crispiness, but they are best enjoyed fresh.
