The Potato Taco Quest!

Every day I learn new things about the wonderful world of food!  Potato Tacos are my newest discovery!  My vegetarian daughter challenged me to turn Taco Tuesday into Potato Taco Tuesday – just for her.  Now, I have to admit, my first thought was potatoes…  in a taco…?  Really?

So I did a bit of research.

Tacos de Papa is a real thing!  No, really!  Stop laughing at me.  IMPERFECT Kitchen, remember?  I don’t know it all!  I can honestly say, I’ve never had a potato taco in my whole life – and that’s a pretty long time!  I love fish tacos, but potato tacos? Here is a picture I found at www.thekitchn.com.   Doesn’t it look good?

Potato Taco

After reading all the different recipes and variations online, I feel cheated!  I need to have a potato taco!  I need to MAKE a potato taco. But first, I needed a recipe!  Here’s one that I love from Saveur Magazine!  Crispy potatoes with a bit of cumin and homemade salsa.  It’s a keeper and my daughter is happy!

Potato Tacos (Tacos De Papa)

These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.
Recipe from Saveur Magazine

  • 1 tbsp. finely chopped cilantro
  • 1⁄2 tsp. dried oregano
  • 1⁄2 tsp. sugar
  • 2 ripe tomatoes, cored
  • 2 red jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 tbsp. unsalted butter
  • 1 lb. russet potatoes, peeled
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. ground cumin
  • 1⁄2 cup canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2⁄3 cup water in a blender until smooth; set salsa aside.

Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.

Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.

Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

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  1. That’s what we called poor man’s taco’s, when we didn’t have meat,we used potatoes as a filler. Diced potatoes, boiled in salted water, then use masher but gently, you want some chunks and lumps, add pepper, bit of butter not too much.
    You can put cheese, queso fresco, sour cream, chopped up red onions, cilantro, white onions, avocado’s,diced jalapeno’s,diced radishes…….Endless possibilities

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