Potatoes Tacos. These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. They are vegetarian and easy to make at home. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
Bring to a boil over high heat.
While tacos are still hot, gently spread them open, add ¼-⅓ cup potato filling.
These Crispy Potato Tacos are based on a one of the first recipes I ever posted here.
You can have Potatoes Tacos using 10 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Potatoes Tacos
- You need 10 large of Potatoes.
- Prepare 1 tsp of olive oil.
- It's 2/3 cup of Vegtable oil.
- It's 1 packages of white corn tortilla.
- Prepare 1 cup of shredded mozzarella chesse.
- Prepare 1 cup of milk.
- Prepare 1/4 cup of butter.
- You need 4 tsp of basil.
- You need 1 tsp of salt.
- Prepare 1 tsp of black ground pepper.
I'm a little This taco recipe is still based on the potato tacos from one of the Mexican restaurants in town, but we. These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. Sweet Potato and Black Bean Tacos. Enjoy these taco stand style potato and chorizo tacos topped with salsa verde.
Potatoes Tacos step by step
- Use a large cooking container to boil the potatoes (if you left the skin on you'll know its done bc its peeling off) (if you peeled the skin off use a fork and see if u can leave a dent easily).
- Add a dash of salt.
- Add olive oil.
- Takes about 35 mins to cook on medium high heat.
- Drain the water out and start breaking a part the pototoe with a blender or smasher..
- Once you break part the potatoe, start adding all the ingredients, expect the vegatable oil and corn tortilla.
- Once all the ingredients is added, continue smashing and stiring the ingredients with the potatoes..
- Keep the mash potatoes on very low heat.
- Now heat up 50 corn tortilla in the microwave. (Divide it up into 10 pieces and heat, dont do it at the same time). Then cover it to keep it heated..
- Heat up vegetable oil in a medium frying pan on medium low heat..
- Use a spoon to spread potatoe mixture on corn torilla, but only on one side and fold..
- Place corn tortilla thats filled with the mixture in the frying pan ( do 2-3 at a time).
- Place the cooked tacos on a paper towels to remove extra oil..
- Optional: Once ready to eat u may add sriracha sauce, guacamole, and sour cream on top..
They are salty, greasy and spicy, and that is a good thing, a very good thing. Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla. Potato Tacos. this link is to an external site that may or may not meet accessibility guidelines. To get ours ready for the family meal, I get the tacos as far as the black beans, sweet potatoes, lime juice, and avocado, and. Once the potatoes are baked, dice them into chunks and add them into the pan with the veggies.
