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Mexican Potato Tacos

Mexican Potato Tacos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 (makes 8 tacos)
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 lb Yukon Gold or russet potatoes, peeled and cut into 1‑inch chunks
  • ½ medium white onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp fine sea salt, plus more for water
  • 8 small corn tortillas
  • 2 tbsp neutral oil, divided
  • Toppings: shredded lettuce, crumbled queso fresco, salsa verde

Method
 

  1. Boil the potatoes in salted water until fork‑tender, 10 to 12 minutes. Drain well.
  2. While potatoes cook, heat 1 tbsp oil in a skillet over medium heat. Sauté the onion until softened, about 4 minutes. Stir in garlic, cumin, chili powder, and salt; cook 30 seconds. Mix the onion‑spice blend into the potatoes and mash into a chunky paste.
  3. Warm the tortillas until pliable. Spoon 2 tbsp of filling onto one half of each tortilla and fold closed.
  4. Heat the remaining 1 tbsp oil in the skillet over medium heat. Fry the tacos in batches until golden and crisp, 2 to 3 minutes per side. Serve immediately with desired toppings.

Notes

If the potato filling feels dry, stir in a tablespoon of water or vegetable broth before assembling. Leftover filling keeps in the fridge for up to 4 days and works just as well in a breakfast burrito with scrambled eggs.