Ingredients
Potato Filling
- 1 1/2 lbs Yukon gold potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Kosher salt, to taste
- Black pepper, to taste
Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- Canola oil, for frying (about 1/2 cup)
Toppings
- 2 cups shredded iceberg lettuce
- 1/2 white onion, thinly sliced
- 1/4 cup Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
Instructions
- Cook the Potatoes: Add the peeled and chopped Yukon gold potatoes to a sauce-pot and cover with cold water. Season the water with a pinch of kosher salt. Bring it to a simmer and cook for 10-15 minutes until the potatoes are fork tender. Drain the potatoes and let them cool slightly before transferring to a mixing bowl.
- Sauté Onions and Mix Filling: While the potatoes cook, heat the olive oil in a skillet over medium heat. Add the diced white onions and sauté for 2-3 minutes until softened. Add the sautéed onions along with chili powder, paprika, ground cumin, garlic powder, and dried oregano to the potatoes. Mix well until the potato mixture reaches a clumpy mashed potato texture that is fairly spreadable. Season with salt and pepper to taste.
- Prepare the Tortillas: Preheat your oven to 350°F (175°C). Lightly spray the corn tortillas with nonstick spray and arrange them on two baking sheets. Bake the tortillas for 4-5 minutes until they are soft and flexible. Remove and let them cool slightly.
- Assemble the Tacos: Lay one tortilla flat on a work surface. Spread about 1/4 to 1/3 cup of the potato filling on one side of the tortilla. Sprinkle a generous amount of shredded Oaxaca cheese over the filling. Fold the tortilla into a half-moon shape and press gently so the edges stick to the filling and stay closed.
- Fry the Tacos: Heat about 1/2 cup of canola oil in a 10-inch nonstick skillet over medium-high heat. Once the oil is hot, carefully place the tacos in the skillet in batches. Fry each taco for 2-3 minutes on each side until golden brown and crispy. Remove with a slotted spatula and transfer to a paper towel-lined tray to drain excess oil.
- Add Toppings and Serve: Top the crispy potato tacos with shredded iceberg lettuce, thinly sliced white onion, crumbled cotija cheese, chopped cilantro, and a drizzle of Mexican crema. Serve the tacos warm for the best experience.
Notes
- Yukon gold potatoes work best for their creamy texture and flavor, but you can substitute with other waxy potatoes.
- Be careful not to overfill the tortillas to avoid breaking when frying.
- Frying time may vary slightly depending on your stove; look for a crisp golden crust.
- Use fresh tortillas for best results; if store-bought tortillas are too stiff, warming them in the oven helps make them pliable.
- Leftover fried tacos can be reheated in an air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Tacos
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
