Crispy Potato Tacos
Get ready to elevate taco night with these irresistible Crispy Potato Tacos—a crowd-pleasing, vegetarian-friendly recipe that combines fluffy, spiced potatoes with crunchy, golden corn tortillas. Perfectly seasoned with a blend of cumin, paprika, chili powder, and a hint of salt and pepper, the crispy potato filling is tucked into homemade fried taco shells for that perfect balance of soft and crunchy textures. Topped with fresh shredded lettuce, creamy avocado slices, juicy tomatoes, and a sprinkle of chopped cilantro, these tacos are bursting with vibrant flavors and colors. A squeeze of fresh lime juice ties all the components together, making these tacos a satisfying and flavorful addition to your dinner table. Ready in just 45 minutes, this recipe is the ultimate combination of quick, easy, and delicious! Perfect for taco lovers searching for a creative twist, these crispy potato tacos are sure to be a hit.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces medium-sized potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 8 pieces corn tortillas
- 1 cup vegetable oil
- 1 cup shredded lettuce
- 1 piece sliced avocado
- 1 cup chopped tomatoes
- 0.5 cup chopped cilantro
- 1 piece lime
Directions
Step 1
Peel and dice the potatoes into small cubes.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and season with salt, ground black pepper, ground cumin, paprika, and chili powder.
Step 3
Cook the potatoes, stirring occasionally, for about 15-20 minutes, or until golden brown and crispy on the outside, and tender on the inside.
Step 4
Remove the potatoes from the skillet and set aside.
Step 5
In a separate medium skillet, heat the vegetable oil over medium-high heat.
Step 6
Gently place a corn tortilla in the oil, using tongs to hold it in a U-shape to form a taco shell. Fry for about 1-2 minutes, or until crisp. Carefully remove from the oil and drain on paper towels. Repeat with remaining tortillas.
Step 7
Fill each crispy taco shell with a generous spoonful of the cooked potatoes.
Step 8
Top with shredded lettuce, sliced avocado, chopped tomatoes, and cilantro.
Step 9
Squeeze fresh lime juice over each taco for added flavor.
Step 10
Serve immediately and enjoy your crispy potato tacos!
Nutrition Facts
| Serving size | (1598.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3620.2 |
| Total Fat 254.8g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 137.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2579.8mg | 0% |
| Total Carbohydrate 326.6g | 0% |
| Dietary Fiber 49.1g | 0% |
| Total Sugars 17.0g | |
| Protein 43.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 386.1mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 4684.7mg | 0% |
Source of Calories