Mexican Recipies – Potato Tacos

These little tacos are super frugal to make. They are also easy and delicious. What a great vegetarian meal! Here is what you are going to need for 4 people:

12 small corn tortillas
4 medium Russet potatoes – peeled
2 TBS melted butter
1 tsp. garlic powder
1 tsp. ground cumin + 1/2 tsp. for salsa
3 ripe tomatoes – peeled
6 cilantro sprigs – stems removed
2 large chili peppers – seeded and membrane removed
1/4 cup water
1 cup shredded fresh cheese (Cotija, Queso Fresco, Panela)
1 cup finely sliced green cabbage
1 large tomato – peeled and diced
6 radishes – cut into thin strips
1 small lime (or half a large one) – juiced
Vegetable or Canola oil

  • Cook the potatoes in some salted water. Drain and place in a bowl.
  • Mash potatoes and add butter, garlic powder and cumin. Season with salt and pepper. Set aside.
  • Place the 3 tomatoes, chili peppers, cilantro and water in blender. Season with salt and add 1/2 tsp. cumin powder. Blend and set aside.
  • Combine the cabbage, diced tomatoes and radishes in a bowl. Add the lime juice. Season with salt. Set aside.
  • Heat a deep skillet with about 2 – inches deep of oil. Heat until oil is very hot.
  • While the oil is heating, place a tortilla in front of you. Smear half of the tortilla with the mashed potatoes. Fold tortilla over.
  • Place the tortilla in the hot oil. Cook until tortilla is crisp and browned – for about 3 minutes. Remove onto a paper towel lined plate.
  • Serve the tacos topped with grated cheese, salsa and cabbage salad.
  • Enjoy!

Print the Potato Tacos Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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