Potato Tacos are easy to make, delicious, and perfect for the Fridays of Lent in which we eat no meat. These delicious tacos vary a bit depending on where you eat them. There are recipes that call for cheese or cream or both. There are also recipes that use cabbage and in others, lettuce. Each house has its recipe for these delicious golden taquitos and today I will share mine.
Enjoy!
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Potato Tacos
- March 4, 2021
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Ingredients
- 5 Potatoes
- Corn Tortillas
- 1 Cabbage
- 5 Tomatoes
- 3 Jalapeños
- ½ Red Onion
- 1 Garlic Clove
- Cream (Mexican Crema)
- Pickled Jalapeños
- ½ Tablespoon of Oregano
- 3-4 Limes
- Avocado Oil
Directions
- Step 1
- Bring the potatoes to a boil in water. Once they have cooked remove from the heat and mash them with salt to taste. Set the potatoes aside.
- Step 2
- Bring 3 tomatoes with the jalapeños to a boil in water. When they are soft remove and put them in a blender with salt to taste, garlic and the dried oregano. Blend and set aside, this will be your salsa.
- Step 3
- Chop the cabbage, tomato, and red onion finely. Put these ingredients in a bowl and add the juice of the lemons together with 2 tablespoons of the vinegar from the pickled jalapeños. Stir all the ingredients to ensure that everything is incorporated. Also set aside.
- Step 4
- Heat the tortillas. Once you have done this, fill each tortilla with the mashed potato that we set aside. Repeat this step with the tortillas until you have finished your mashed potatoes.
- Step 5
- Heat a frying pan and add avocado oil, when the oil is hot, add the potato tacos and fry them.
- Step 6
- When the tacos are golden on both sides, remove them from the oil and put them on a plate with a napkin or paper towel so the oil can drain. Repeat this step until all the tacos are fried.
- Step 7
- Fill each taco with the cabbage, sauce and cream.
