CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
- Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
- Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
- Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
- On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
- Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
- Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY
Here's what you need: sweet potato, white wine, fresh thyme, fresh parsley, leeks, butter, garlic, corn tortillas, oaxacan cheese, feta cheese, toasted pine nut, scallion
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
- On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
- Bake for 25 minutes.
- In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
- When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
- Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
- Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
- Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
- For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
- When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
- Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 76 grams, Fat 43 grams, Fiber 10 grams, Protein 35 grams, Sugar 14 grams
SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice
Provided by Tracy Raetz
Categories Lunch
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
- Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
- Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
- Pour the pickling liquid over the onion to submerge. Let cool.
- Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
- When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
- To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
DOUBLE-DECKER POTATO TACOS RECIPE BY TASTY
Here's what you need: fingerling potato, butter, garlic, heavy cream, salt, white pepper, flour tortillas, pepper jack cheese, fried corn taco shells, lime juice, pico de gallo
Provided by Hannah Williams
Categories Dinner
Yield 16 tacos
Number Of Ingredients 11
Steps:
- Cover the potatoes with cold water and simmer until tender, about 20-25 minutes.
- Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
- Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
- Season to taste with salt and white pepper. Keep warm.
- Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
- Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2-3 tablespoons of Carrot Pico de Gallo.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram
POTATO TACOS RECIPE BY TASTY
If you love crispy tacos and potatoes, you are going to love these "tacos de papa." Tasty producer Ivanna grew up eating these while crossing the border between Mexico and Texas.
Provided by Ivanna Lopez Guajardo
Categories Lunch
Time 1h
Yield 12 tacos
Number Of Ingredients 16
Steps:
- Make the sauce: In a blender, combine the tomatoes, garlic, jalapeño, tomato bouillon, and water. Blend for 20 seconds, or until smooth.
- Pour the tomato sauce into a small saucepan, then simmer over low heat for about 20 minutes, until reduced by half. Remove the pot from the heat and set aside until ready to serve.
- Meanwhile, make the tacos: Add the potatoes to a small pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Drain.
- Transfer the potatoes to a medium bowl. Carefully remove the skins and discard. Add the butter, paprika, dehydrated onion, garlic powder, salt, and pepper and use a potato masher to mash until smooth and evenly combined.
- Wrap the tortillas in a damp kitchen towel or paper towels and microwave for 1 minute to warm (this will prevent the tortillas from breaking when folded).
- With a spoon, spread the potato mixture onto one side of each tortilla, then fold the other side of the tortilla over the filling to seal.
- In a large skillet, heat the oil over medium-low heat until the temperature reaches 325°F (160°C).
- Working a few at a time, place the tacos in the hot oil and fry for 1-2 minutes, then flip and fry for another 1-2 minutes on the other side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Transfer the tacos to plates and top with the cabbage, tomato sauce, and Cotija cheese. Serve hot.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 22 grams, Fat 13 grams, Fiber 26 grams, Protein 3 grams, Sugar 2 grams
LOADED LITTLE POTATO TACOS RECIPE BY TASTY
Here's what you need: Little Potato Company Blushing Belle Potatoes, vegetable oil, corn tortillas, olive oil, large red onion, shredded chicken, kosher salt, freshly ground black pepper, ground cumin, chipotle powder, paprika, ground cinnamon, fresh cilantro leaf, lime zest, fire-roasted whole corn kernels, roma tomato, crema Mexicana, fresh cilantro, lime, crumbled queso fresco, kosher salt, freshly ground black pepper
Provided by The Little Potato Company
Categories Appetizers
Yield 10 tacos
Number Of Ingredients 22
Steps:
- Add the Little Potato Company Blushing Belle Potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 minutes, or according to the package instructions, until tender. Drain and let cool for 10 minutes.
- In a medium pan over medium-high heat, heat the vegetable oil until it reaches 300°F (150°C). Fold a tortilla in half and use tongs to hold the folded edge in the hot oil for 20 seconds, or until golden brown. Lay the tortilla in the oil and fry on each side for 30-60 seconds, until golden brown and crunchy. Transfer to a paper towel-lined plate to drain and repeat with the remaining tortillas. Set aside until ready to assemble the tacos.
- Heat 1 tablespoon of olive oil in a clean medium pan over medium-low heat. Add the red onion and sauté for 6 minutes, or until softened and lightly charred. Add the shredded chicken, 1 teaspoon salt, and the black pepper, and cook for 2 minutes, or until the chicken is well incorporated. Transfer the chicken mixture to a bowl and wipe out the pan.
- Using the palm of your hand, gently smash each potato, leaving the potatoes mostly intact. Transfer the potatoes to a medium bowl and gently toss with the cumin, chipotle powder, paprika, cinnamon, and remaining teaspoon of salt until well coated.
- In the same medium pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, lightly fry the seasoned potatoes until crispy and golden brown, 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- Make the elote-style salsa: In a medium bowl, combine the fire-roasted corn, tomato, crema, cilantro, lime zest, queso fresco, salt, and pepper, and mix well.
- Assemble the tacos: Fill a taco shell with the chicken mixture and crispy potatoes. Top with the elote-style salsa and garnish with cilantro leaves and lime zest. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams
ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS
These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you're short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.
Provided by Kay Chun
Categories brunch, dinner, easy, lunch, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.
- Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.
- Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in 4 eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.
- Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.
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- Peel the potatoes, halve them lengthwise, and cut them into 1" slices. Add them to a pot and cover with water. Place over high heat and bring to a boil. Boil for about 10-15 minutes, until fork-tender, reducing heat as necessary to prevent boiling over. Drain well and transfer to a mixing bowl.
- Add all of the spices and mash the potatoes. Gently mix in the cheese and cilantro if using. Set aside.
- Wrap a stack of 5 tortillas in damp paper towels and microwave for about 30-45 seconds, just until they are soft and pliable.
- Add about 2 tablespoons of filling to half of each tortilla and spread to the edges. Fold the tortilla over and continue assembling until all tortillas are filled.
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