Description
Crispy, comforting potato tacos filled with spiced mashed potatoes and roasted green chilies, topped with crumbled cheese and fresh herbs for a perfect bite every time.
Ingredients
Scale
- 3 large russet potatoes, peeled and chopped
- 2 medium green chilies, roasted and diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 small corn tortillas
- 1/4 cup vegetable oil (for frying)
- 1/2 cup queso fresco or crumbled feta
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Boil chopped potatoes in salted water until fork-tender, about 10–12 minutes. Drain and mash with garlic powder, paprika, salt, and pepper.
- Stir in diced roasted green chilies into the mashed potatoes.
- Warm tortillas slightly to make them flexible. Spread 2 tablespoons of filling on one half of each tortilla and fold in half.
- Heat oil in a skillet over medium-high heat. Fry tacos 2–3 at a time for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Sprinkle with cheese and chopped cilantro. Serve hot with lime wedges.
Notes
- Warm tortillas before filling to avoid tearing.
- Roast chilies for a smoky flavor boost.
- Filling can be made ahead and refrigerated.
- To reheat, use a toaster oven or skillet for crispiness.
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg