Crispy potato tacos
Tacos de papa: cheesy mashed potato folded into corn tortillas and pan-fried until golden and crackly, topped with lettuce, salsa and crema.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 760 kcal
Ingredients
Method
Put the potato cubes and water in a microwave-safe bowl, cover with a plate and microwave on high until a fork slides through easily. Meanwhile, shred the lettuce and the cheese.
Carefully drain any water, then mash the potatoes with the cheese, garlic powder, cumin and salt until fairly smooth. Start heating the oil in a 12-inch skillet over medium-high heat; it should coat the pan generously, about 1/16 inch deep. Wrap the tortillas in a damp paper towel and microwave until soft and pliable.
Spread about 2 heaped tablespoons of potato over half of 4 tortillas and fold them closed, pressing gently.
Lay the 4 tacos in the hot oil, folded edge facing you, and fry until deep golden and crisp underneath. Flip carefully with tongs and fry the other side, pressing them flat so they stay closed. Fill and fold the remaining 4 tortillas while the first batch fries, then drain the first batch on paper towels.
Fry the second batch the same way, adding a little more oil if the pan looks dry.
Gently open each taco and stuff with shredded lettuce, or pile it on top. Spoon over salsa and crema and serve hot.
Tips
- Press the folded tortilla down in the oil for the first 10 seconds; that sets the shape and stops it springing open.
- If the tortillas crack when you fold them, they need a few more seconds in the microwave. Warm, soft tortillas fold cleanly.
- For strict vegetarians, choose a cheese made with microbial (non-animal) rennet; many US Monterey Jacks are, but check the label. Some corn tortillas are a corn-wheat blend, so buy ones labeled gluten-free.
