POTATO TACOS RECIPE RECIPES

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CRISPY POTATO TACOS RECIPE | ALLRECIPES



Crispy Potato Tacos Recipe | Allrecipes image

Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!

Provided by doughgurl

Categories     Main Dishes    Taco Recipes    Vegetarian Taco Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 tacos

Number Of Ingredients 9

4 medium potatoes, peeled and halved
1 cup milk
4 tablespoons salted butter
½ teaspoon ground white pepper
½ cup grated Parmesan cheese
½ cup crumbled cotija cheese
12 corn tortillas
½ cup finely chopped fresh cilantro
2 tablespoons olive oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
  • Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
  • Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
  • Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

Nutrition Facts : Calories 633.1 calories, CarbohydrateContent 76.5 g, CholesterolContent 61.5 mg, FatContent 29.7 g, FiberContent 9.8 g, ProteinContent 18.4 g, SaturatedFatContent 14.3 g, SodiumContent 497 mg, SugarContent 5.4 g

POTATO TACOS - RECIPES | PAMPERED CHEF US SITE



Potato Tacos - Recipes | Pampered Chef US Site image

These vegetarian tacos are filled with cheesy mashed potatoes, cooked in an air fryer for the perfect crispiness, then topped with a cool, chili lime crema.

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 14

12 oz. (350 g) russet potatoes, about 2 medium, peeled and cut into 1" (2.5-cm) chunks
1½ cups (375 mL) water
2 tbsp (30 mL) butter
2–3 (30–45 mL) milk
2 oz. (60 g) pepper jack cheese, coarsely grated (½ cup/125 mL)
¼ tsp (1 mL) garlic powder
? tsp (0.5 mL) salt
8 6" (15-cm) corn tortillas, warmed
Oil for spritzing
¾ cup (175 mL) sour cream
2 oz. (60 g) queso fresco or farmer cheese
½ tsp (2 mL) Chili Lime Rub
¼ cup (60 mL) fresh cilantro leaves, plus more for serving
Optional: Coleslaw mix

Steps:

  • Microwave the potatoes and water in the 2-qt. (2-L) Micro-Cooker®, covered for 10–12 minutes. Drain. Add the butter, milk, garlic powder, and salt. Mash until smooth; fold in the cheese.Place 3 tbsp (45 mL) of the potato mixture onto each tortilla and fold. Spritz the outsides with oil.Arrange 4 tacos onto the Deluxe Air Fryer cooking trays. Place the trays on the top and bottom racks and cook on AIR FRY for 10 minutes, rotating halfway through.Mix the ingredients for the Chili Lime Crema in the Manual Food Processor until smooth.Let the tacos cool for 3–5 minutes before serving. Top with crema, and if you like, some coleslaw mix and cilantro.

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