Crispy Mashed Potato Tacos

Name: Crispy Mashed Potato Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 2 pounds Russet potatoes; 3 tablespoons unsalted butter (1 1/2 oz); 2 tablespoons sour cream or milk; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 3/4 cup Grape or Cherry Tomatoes; 1/4 cup diced red onion; Juice of 1/2 lime; 2 tablespoons coarsely chopped fresh cilantro; salt; 1/2 cup vegetable or canola oil; Ten to twelve (6-inch) corn tortillas; shredded red cabbage; 1/2 cup crumbled cotija cheese; fresh cilantro leaves; Lime wedges

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 to 6 servings
Calories
461 kcal
Course
Main Course
Cuisine
American

Crispy Mashed Potato Tacos

Iris Warren

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These crispy mashed potato tacos, filled with crunchy cabbage, creamy mashed potatoes, fresh pico de gallo, and cilantro, are unconventional yet absolutely delicious.

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Ingredients

Servings

For the mashed potatoes

2 pounds Russet potatoes peeled and cut into 1-inch (2.5-cm) chunks
3 tablespoons unsalted butter (1 1/2 oz) or as needed 2 cloves garlic, minced
2 tablespoons sour cream or milk or as needed
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt

For the pico de gallo

3/4 cup Grape or Cherry Tomatoes quartered
1/4 cup diced red onion
Juice of 1/2 lime
2 tablespoons coarsely chopped fresh cilantro
salt

For the mashed potato tacos

1/2 cup vegetable or canola oil
Ten to twelve (6-inch) corn tortillas
shredded red cabbage
1/2 cup crumbled cotija cheese
fresh cilantro leaves
Lime wedges

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Instructions

Make the mashed potatoes

Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, 20 to 25 minutes.
Drain the potatoes and transfer them to a large bowl. Place the pot used for cooking the potatoes over medium-high heat and warm 2 tablespoons butter until melted. Add the garlic and cook until fragrant, 30 to 45 seconds. Remove from the heat.
Add the potatoes, 1 tablespoon butter, sour cream or milk, cumin, chili powder, and salt and mash until the potatoes are creamy and smooth. Taste and, if desired, add more butter, sour cream or milk, and/or spices and salt.

Make the pico de gallo

While the potatoes are cooking, make the pico de gallo. In a medium bowl, combine the tomatoes, red onion, lime juice, and cilantro and stir to combine. Season with salt to taste.

Assemble the mashed potato tacos

In a large nonstick skillet over medium-high heat, warm the oil. Spread about 1/4 cup of the mashed potatoes on one side of each tortilla and fold in half to create tacos.☞ TESTER TIP: Before assembling your tacos, warm the tortillas in the microwave for about 20 seconds to make them softer and more pliable.
Working in batches, add a few tacos to the skillet, pressing down on the top of each for about 10 seconds to set its shape. Continue to cook until the underside is golden and crisp, 2 to 3 minutes. Carefully flip with a small spatula and repeat on the other side.
Carefully tuck some pico de gallo, cabbage, cotija, and cilantro in each taco. Serve immediately with the lime wedges on the side.

Nutrition Information

Show Details

Serving 1portion Calories 461kcal (23%) Carbohydrates 72g (24%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 9g (45%) Monounsaturated Fat 4g Trans Fat 1g Cholesterol 42mg (14%) Sodium 557mg (23%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 461 kcal

% Daily Value*

Serving	1portion
Calories	461kcal	23%
Carbohydrates	72g	24%
Protein	12g	24%
Fat	16g	25%
Saturated Fat	9g	45%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	42mg	14%
Sodium	557mg	23%
Fiber	7g	28%
Sugar	4g	8%