Recipe: Eating on a Dime Potatoes Tacos

Recipe: Eating on a Dime Potatoes Tacos Delicious, fresh and tasty.

Potatoes Tacos. Potato tacos are an old favorite in my family that I have not thought to make until I heard XrayBarb talking about them. Now I am all excited to make them which I did. This is a simple dish that is Simply Delicious!

These crispy, fried tacos are made with corn tortillas and a filling of mashed potatoes and.

These potato tacos are filled with Mexican-spiced mashed potatoes and lightly fried to create the perfect crispy crunchy outside and creamy interior.

Stuff them with shredded cabbage and pico de gallo for a fresh and bright bite!

You can have Potatoes Tacos using 10 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Potatoes Tacos

1. It’s 10 large of Potatoes.

2. You need 1 tsp of olive oil.

3. It’s 2/3 cup of Vegtable oil.

4. It’s 1 packages of white corn tortilla.

5. You need 1 cup of shredded mozzarella chesse.

6. You need 1 cup of milk.

7. Prepare 1/4 cup of butter.

8. You need 4 tsp of basil.

9. Prepare 1 tsp of salt.

10. Prepare 1 tsp of black ground pepper.

Thoroughly wash the potatoes and peel the skin off.

Cut into smaller pieces and place in a pot of cold water.

Bring to a boil over medium high heat and allow potatoes to cook until they are soft.

Place softened potatoes into a large bowl.

Potatoes Tacos instructions

1. Use a large cooking container to boil the potatoes (if you left the skin on youll know its done bc its peeling off) (if you peeled the skin off use a fork and see if u can leave a dent easily).

2. Add a dash of salt.

3. Add olive oil.

4. Takes about 35 mins to cook on medium high heat.

5. Drain the water out and start breaking a part the pototoe with a blender or smasher..

6. Once you break part the potatoe, start adding all the ingredients, expect the vegatable oil and corn tortilla.

7. Once all the ingredients is added, continue smashing and stiring the ingredients with the potatoes..

8. Keep the mash potatoes on very low heat.

9. Now heat up 50 corn tortilla in the microwave. (Divide it up into 10 pieces and heat, dont do it at the same time). Then cover it to keep it heated..

10. Heat up vegetable oil in a medium frying pan on medium low heat..

11. Use a spoon to spread potatoe mixture on corn torilla, but only on one side and fold..

12. Place corn tortilla thats filled with the mixture in the frying pan ( do 2-3 at a time).

13. Place the cooked tacos on a paper towels to remove extra oil..

14. Optional: Once ready to eat u may add sriracha sauce, guacamole, and sour cream on top..

Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.

You can serve some sour cream on the side, or drizzle some right on top of the tacos.

Open the tacos and add some thinly-sliced iceberg lettuce, sliced tomatoes, and/or sliced white onion on the side.

Add chopped potatoes to a large pot and cover with cold water.

Once the tacos are cooked, remove and place on a paper lined sheet to let any excess oil drain.