Sunday, April 17, 2016

Crispy Potato Tacos

When I came across these Crispy Potato Tacos, I just knew I had to make them.  They are fantastic!  They have a mashed potato mixture inside and cheese.  I wasn't sure how a potato taco would work, but we loved them!  Just imagine what you could add to it...bacon, chicken, sausage, jalapenos, you name it!  Enjoy!

2 large russet potatoes
3/4 C sour cream
2 cloves garlic, minced
1 teaspoon cumin
1 T chopped fresh cilantro
Salt & pepper, to taste
1 C shredded cheese, any flavor
About 16 corn tortillas
Peanut oil, for frying
Salsa, for serving
Sour cream, for serving

Peel and chop the potatoes.  Boil the potatoes in water until they are fork tender.  Drain them well.  Put the potatoes in a bowl and mash them.  Stir in the sour cream, garlic, cumin, cilantro, and salt & pepper.  

Spread a heaping tablespoon of the potato mixture onto half of a tortilla.  Sprinkle some cheese on top of the potato mixture.  Carefully fold the tortilla over the potato mixture so that you don't break the tortilla.  Repeat with the remaining tortillas.

Preheat some peanut oil in a skillet to high heat.  Fry the tacos for a few minutes on each side until they are golden brown and crispy.  (You can keep the tacos warm in a 200 degree oven while frying the remaining tacos.)  Serve the tacos with salsa and sour cream.  

Adapted from Buzzfeed


  1. You can make flautas with potato chicken or chorizo...nice happy Sunday with love Janice