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    Home » Recipes » Party Food

    Spicy Potato Tacos

    Jun 25, 2014(updated Sep 6, 2024)

    By Michelle Weiner

    A spicy potato mixture in a crispy corn tortilla shell with avocado, cabbage, and queso fresco.
    No ratings yet
    Prep Time 15 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 15 minutes minutes
    Jump to Recipe

    This post may contain affiliate links.

    These spicy potato tacos are delicious. Especially when you want to have a meatless and inexpensive meal!

    Potato Tacos

     

    Potato Taco Ingredients

     

    Potatoes Cooking in Pan

     

    Potato Tacos Close Up

    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.

    Potato Tacos with Bite Taken Out

    Recipe

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    Spicy Potato Tacos

    A spicy potato mixture in a crispy corn tortilla shell with avocado, cabbage, and queso fresco.
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    Author: Michelle Weiner
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Makes: 5

    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!
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    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      Leave a Comment & Rate this Recipe

      ⭐ ⭐ ⭐ ⭐ ⭐

      Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

      Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

      🎉 Cheers,
      Michelle

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      Recipe Rating




    1. Mike Hendricks says

      August 30, 2019 at 4:10 pm

      Do you peel the potatoes?

      Reply
      • Michelle Ferrand says

        September 02, 2019 at 4:22 pm

        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!

        Reply

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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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