Description
A heartfelt dish featuring crispy tortillas filled with creamy mashed potatoes, perfect for family gatherings.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and quartered
- 1 teaspoon salt, plus more for boiling
- 1/2 cup milk or vegetable broth
- 2 tablespoons butter or vegan butter
- 1 teaspoon taco seasoning
- 1/4 teaspoon black pepper
- 12 small corn tortillas
- Vegetable oil, for frying
- Toppings: Cotija cheese, shredded lettuce, salsa, sour cream or vegan crema
Instructions
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
- Drain the potatoes and return them to the pot for one minute to dry out excess moisture.
- Add milk or broth, butter, taco seasoning, and black pepper. Mash until smooth and creamy. Add more salt if needed.
- Warm corn tortillas briefly in a skillet or microwave.
- Spoon 2 tablespoons of the potato filling onto the center of each tortilla and fold to create a taco shape. Secure with a toothpick if necessary.
- Heat vegetable oil in a skillet until it reaches 350°F (175°C). Fry the tacos for 2 to 3 minutes per side until golden brown and crispy.
- Remove tacos from oil and place on paper towels to drain excess oil. Remove toothpicks before serving.
- Serve immediately with toppings like Cotija cheese, shredded lettuce, salsa, and crema.
Notes
Tacos can be prepared ahead of time and fried just before serving for a fresh experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg