Description

Perfectly crispy tacos on the outside filed with creamy, flavorful, cheesy potatoes on the inside. These tasty Mexican treats are vegetarian and gluten free!

Ingredients

Units Scale

1 1/2 lbs russet potatoes, peeled and cut into 2 inch chunks
1/2 cup sour cream
1/4 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
1 teaspoon coarse salt
1/2 cup shredded cheddar cheese + extra for topping
12-16 corn tortillas
1/2 - 1 cup vegetable or canola oil, for frying (should fill about 1 inch of the frying pot)
Diced red onion, green onion, and tomato for toppings
Salsa for garnish

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Instructions

In a large stock pot, cover potatoes with salted water and bring to a boil. Reduce to a simmer and cook until tender, about 15 minutes. Drain.
In a large bowl, mash the potatoes and then stir in the sour cream, cheese, paprika, cumin, chili powder, garlic powder, onion powder, cayenne, and salt until completely combined.
In a large skillet or dutch oven, heat oil until shimmering. While the oil is heating, wrap 3-4 tortillas at a time in a paper towel and warm them in the microwave for 15-20 seconds (they're much less likely to break when you fill them with the potatoes if they're warm!).
Place 2 large tablespoons of the potato mixture on one half of a warmed corn tortilla. Gently fold the tortilla in half and press together around the edges. Repeat with the remaining tortillas*.
Working in batches of 3-4 tacos, fry tacos in the heated oil about 90 seconds to 2 minutes per side until golden brown. Remove to a paper towel to drain excess oil.
Top tacos with red onion, green onion, tomato, salsa and any extra cheese. Serve piping hot and enjoy!

Notes

It is best to either start with warming just 4 tortillas at a time, filling them, frying them, and then starting another batch OR make sure to keep all the filled tortillas warm. If they cool down, they can still crack in half after being filled!

Prep Time: 15 minutes
Cook Time: 45 minutes