Potato Tacos
Crispy potato tacos are full of a savory potato mixture, pinto bean puree, and salsa, cooked inside corn tortillas and topped with fresh avocado and cilantro. Crispy on the outside, soft and delicate on the inside.
Servings: 4 servings
Calories: 783kcal
Ingredients
- 12 gold potatoes skin on, cut into equal-sized quarters
- ½ red onion diced
- 2 jalapeños seeds and deveined, and diced
- 2 cloves garlic minced
- ½ cup cilantro chopped
- ¼ cup lime juice
- 2 Tablespoons taco seasoning
Additional Ingredients
- 8 corn tortillas I used oil-free or flour tortillas
- 1 avocado sliced thin
- ¼ cup cilantro for garnish
- 1 cup fresh salsa
Pinto Bean Puree
- 15 ounces pinto beans drained
- ½ cup salsa
Instructions
- Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.
- Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.
- While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.
- Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.
- Drain the potatoes in a colander and transfer them to a bowl.
- Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.
- Add the sauteed onions, jalapenos, cilantro, and taco seasoning.
- Stir until combined.
- In a high-speed blender, combine the pinto beans and salsa.
- Blend on high until smooth.
- Lay each corn tortilla on a flat surface.
- Then, spread half the tortilla with pinto beans and the other half with the potato mixture.
- Add a little extra salsa in the center for added flavor.
- Fold each tortilla over; the beans and potato mixture glue the tortilla together.
- Fold all 8 before cooking in a non-stick pan.
- Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.
- Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.
- Cook the other side for 10 minutes.
- Serve with fresh avocado slices, cilantro, and a side of salsa.
- I also made black beans and rice for a side dish.
Air Fryer Option
- Another way to enjoy even more crispy tacos is to use an air fryer!
- Assemble the tacos and fold them over in half.
- Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.
- Repeat as needed.
- The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.
Notes
- Assembling all the tacos before cooking them makes it easier to cook them.
- If batch cooking in an air fryer, prepare a baking sheet in a 325-degree oven to keep the cooked tacos warm while batch cooking the others.
- The corn tortillas will get crispy and not stick in a non-stick pan. You do not need to add any oil or cooking spray.
- Do not flip the tacos until each side is crispy and brown.
- To reheat potato tacos, use a microwave on the reheat option or cook in a skillet or air fryer again for a crispy taco.
- Avoid adding too much salsa inside the tacos to prevent sogginess.
- Serve with vegan sour cream, guacamole, and salsa on the side.
- If using flour tortillas, the cooking time is cut in half. Also, be sure the potato mixture is hot before cooking.
- Do not mash potatoes with an electric mixer; use a fork instead.
- Ensure the potato mixture and beans are the base for the corn tortilla. The salsa goes last, or it will make the tortillas break before cooking.
Nutrition
Serving: 4g | Calories: 783kcal | Carbohydrates: 155g | Protein: 26g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 402mg | Potassium: 3279mg | Fiber: 30g | Sugar: 10g | Vitamin A: 956IU | Vitamin C: 124mg | Calcium: 196mg | Iron: 8mg