Ingredients
1.5 lbs Russet or Idaho potatoes, peeled and cubed
2-3 cups Vegetable or avocado oil (for frying)
2 tablespoons Taco seasoning
12-16 Corn tortillas (6-inch)
Salt and black pepper, to taste
For Serving:
1 cup Pickled red onions
1/2 cup Fresh cilantro, chopped
3/4 cup Queso fresco or Cotija cheese, crumbled
1-2 Avocados, sliced or diced
1 cup Salsa verde or Pico de Gallo
2-3 Lime wedges
Instructions
1. Prep Potatoes: Cut potatoes into 1/2-inch cubes. Soak in cold water, drain, and pat completely dry with paper towels (crucial for crispiness).
2. Fry Potatoes: Heat 2 inches of oil to 350°F (175°C). Fry in batches for 5-7 minutes until golden and crispy. Drain on paper towels and season immediately with taco seasoning, salt, and pepper.
3. Fry Tortillas: In the same oil, fry corn tortillas for 15-30 seconds per side until pliable and lightly browned.
4. Assemble: Fill each tortilla with a generous scoop of seasoned potatoes. Top with pickled onions, cheese, avocado, and cilantro.
5. Serve: Serve immediately with lime wedges and salsa on the side.
Notes
Pro-Tips:
• Dry your potato cubes thoroughly after washing to prevent dangerous oil splattering and ensure crispiness.
• Fry in small batches to maintain oil temperature; overcrowding makes potatoes greasy.
• For ultra-crunch, double-fry the potatoes for 1-2 minutes just before serving.
• Dry your tortillas and fry them quickly so they remain foldable.
Variations:
• Add refried beans or guacamole to the tortilla base for creaminess.
• Mix a dash of chipotle powder into the potato seasoning for a spicy kick.
• Scramble in eggs for a hearty breakfast taco version.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Deep Fried
- Cuisine: Mexican-inspired
- Diet: Vegetarian