A spicy potato mixture in a crispy corn tortilla shell with avocado, cabbage, and queso fresco.
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These spicy potato tacos are delicious. Especially when you want to have a meatless and inexpensive meal!
My favorite thing about these tacos is the different textures. The crunch of the taco shell and the soft mashed potato with crisp cabbage is AMAZING. The flavors are super tasty as well. Adding avocado and queso fresco brings a nice cooling contrast to the spiciness of the potatoes.
My friends who go meatless know that potato tacos would make for a great dinner. For those of you who don't know the amazingness of meatless meals... give it a try! You won't be disappointed.
Recipe
Spicy Potato Tacos
A spicy potato mixture in a crispy corn tortilla shell with avocado, cabbage, and queso fresco.
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Makes:
Ingredients
Taco Shells
- canola oil
- 10 corn tortillas
Taco Filling
- 2 tbsp. canola oil
- 2 medium russet potatoes cut into ½-inch cubes
- 1 small onion finely chopped
- 6 cloves garlic minced
- ⅓ cup white wine vinegar
- 2 tbsp. finely chopped cilantro
- 1 tbsp. hot sauce like Tapatio
- 1 ½ tsp. kosher salt
- 1 tsp. chili powder
- ½ tsp. cumin
- 1 avocado sliced
- 1 ½ cups shredded cabbage
- 1 cup crumbled queso fresco or other mild, fresh cheese
Instructions
Taco Shells
- Add a ½-inch or so of canola oil to a medium skillet and bring to medium-high heat.
- Once the oil is hot place half of a tortilla in the oil while holding the opposite end with tongs, fold the tortilla in half so there is a gap between the halves of the tortilla (basically hold it so it looks like a cooked hard taco shell). Continue to hold the tortilla with the tongs and cook until the half in the oil is browned, about 2 minutes. Flip the tortilla and cook, continuing to hold the tortilla with tongs to maintain the shape, until the other side has browned, about 2 more minutes.
- Once the tortilla is browned and maintaining its shape, remove from the oil and place upside down (so it looks like an upside down "U") on a sheet pan lined with paper towels.
- Repeat with remaining tortillas.
Taco Filling
- Add 2 tbsp. canola oil to a large skillet with a lid and bring to medium heat.
- Add potatoes and cover. Cook until the potatoes are tender and browned, removing the lid and stirring occasionally, about 10 minutes.
- There will be a layer of browned potato stuck to the bottom of the pan. Slowly pour the vinegar into the pan and vigerously scrape the brown bits off the pan (you are deglazing the pan here!).
- Add the onion and garlic, and cook and stir until the the potatoes and onion are softened, about 3 minutes.
- Remove from heat and mash the potatoes well. Mix in the cilantro, hot sauce, salt, chili powder, and cumin.
- Evenly distribute the potato mixture into the taco shells. Top with avocado, cabbage, and cheese.
Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
Notes
Feel free to use store bought hard taco shells or just use soft corn tortillas if you don't feel like frying anything!
Mike Hendricks says
Do you peel the potatoes?
Michelle Ferrand says
Nope, I don't peel the potatoes when making this recipe. If you want to peel them you totally can, but you don't have to!