Potato Tacos

By Molly O’Neill

Published August 1, 1998

Total Time
15 minutes
Rating
4(27)
Comments
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Featured in: Food; Fiesta Fare

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Ingredients

Yield:12 tacos

FOR THE TACOS

  • 4 white rose potatoes (about 2 pounds), scrubbed clean and quartered

  • 1 cup grated Monterey Jack cheese

  • ⅔ cup finely shredded cabbage

  • ¼ cup chopped white onion

  • ½ teaspoon fresh jalapeno chili, finely minced

  • 1 teaspoon salt, plus more to taste

  • 12 6-inch corn tortillas

  • Vegetable oil for frying

FOR THE CONDIMENTS

  • 2 cups shredded cabbage

  • 1 medium white onion, chopped

  • 2 medium tomatoes, diced

  • ½ cup fresh cilantro leaves

FOR THE GARNISH (OPTIONAL)

  • Crema (Mexican sour cream) or sour cream, salsa and guacamole

Ingredient Substitution Guide
Nutritional analysis per serving

24 grams carbs; 10 milligrams cholesterol; 362 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 4 grams fiber; 279 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Boil potatoes in salted water until easily pierced by a fork. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.

  2. Step 2

    Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds). Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side. Fold in half and secure with 2 toothpicks. Cover with a towel until ready to cook. (Tacos may be made earlier and refrigerated, but fry at room temperature.)

  3. Step 3

    Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes. Remove toothpicks. Keep loosely covered in a 200-degree oven.

  4. Step 4

    To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.

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Ratings

4 out of 5
27 user ratings
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Comments

steven

I do Potato tacos but with fried potatoes, onions, garlic powder and a little cumin. I sometimes add a small can of tomato sauce 5 minutes before the potatoes are done. I add the potatoes in a soft tortilla, add a dash of hot sauce and roll it up, take a bite and have a sip of hot fresh coffee and I transfer my soul and mind back home when life was simple and good as a kid

steven

I do Potato tacos but with fried potatoes, onions, garlic powder and a little cumin. I sometimes add a small can of tomato sauce 5 minutes before the potatoes are done. I add the potatoes in a soft tortilla, add a dash of hot sauce and roll it up, take a bite and have a sip of hot fresh coffee and I transfer my soul and mind back home when life was simple and good as a kid

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