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crispy potato tacos recipe

Crispy Potato Tacos

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Tacos
Course: Main Course
Cuisine: Mexican, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon gold or russet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt, to taste
For the tortillas
  • 12 corn tortillas
  • Oil, for pan toasting
For the mango salsa and toppings
  • 1 ripe mango diced
  • 1 medium tomato diced
  • 1/4 red onion diced
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1 avocado sliced

Method
 

  1. Boil the potatoes until fork tender, about 15 minutes. Drain and mash while still hot.
  2. Stir in the olive oil, smoked paprika, cumin, chili powder, and salt. Taste and adjust salt.
  3. Warm each tortilla briefly in a dry pan until pliable.
  4. Spoon a thin layer of the potato filling onto half of each tortilla and fold over.
  5. Heat a dry pan over medium heat. Cook the folded tacos 2 to 3 minutes per side, pressing gently with a spatula, until golden and crisp with dark spots.
  6. While the tacos cook, toss the diced mango, tomato, red onion, and cilantro with the lime juice to make the salsa.
  7. Top the crispy tacos with mango salsa and sliced avocado. Serve immediately.

Notes

Store potato filling and salsa separately in the fridge for up to 3-4 days. Freeze potato filling only for up to 2-3 months. Reheat cooked tacos in a dry pan, not a microwave, to keep the shell crisp.