Crispy Cheesy Potato Tacos
If you’re on the lookout for a delightful twist on taco night, these Crispy Cheesy Potato Tacos are a must-try! Imagine soft, seasoned potatoes enveloped in warm corn tortillas, then fried to golden perfection and filled with gooey cheese. This recipe is perfect for a cozy family dinner or a fun fiesta with friends. And the best part? They’re simple to make and packed with flavor! Let’s dive into the enticing world of crispy, cheesy goodness.
The Upside of Crispy Cheesy Potato Tacos
There’s something magical about potatoes that makes them a beloved staple in so many cuisines. They are versatile, filling, and pair beautifully with a variety of flavors. When you transform them into Crispy Cheesy Potato Tacos, you create a dish that’s not only comforting but also a crowd-pleaser. The crunch from the frying process, combined with the creamy cheese and the freshness of toppings, creates a symphony of textures and tastes. Plus, they’re a fantastic way to sneak in some veggies if you top them with fresh salsa or guacamole!
Ingredients at a Glance
- 1.5 to 2 lbs white potatoes, peeled and chopped
- 5 ounces plain Greek yogurt
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt to taste
- 1 teaspoon black pepper to taste
- 6 to 10 corn tortillas
- 8 to 10 ounces colby jack cheese, grated
- Avocado oil for frying
- 1 large ripe tomato, seeded and finely chopped
- 1/2 cup white onion, finely chopped
- 1 jalapeño, seeded and finely chopped, optional
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Cook’s Kit
- Large pot – for boiling potatoes.
- Mixing bowls – for combining ingredients.
- Frying pan – for cooking the tacos.
- Spatula – for flipping and serving.
- Knife and cutting board – for chopping vegetables.
Directions: Crispy Cheesy Potato Tacos
Step 1: Prepare the Potatoes
Start by placing the chopped potatoes in a large pot. Cover them with water, add a pinch of salt, and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Step 2: Season the Potatoes
Add the unsalted butter, garlic powder, onion powder, sea salt, and black pepper to the drained potatoes. Mash them together until smooth and creamy. Stir in the plain Greek yogurt for an extra layer of flavor and creaminess.
Step 3: Prepare the Tortillas
In a frying pan, heat a small amount of avocado oil over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until they are pliable. Set them aside on a paper towel.
Step 4: Assemble the Tacos
Take a tortilla and add a generous spoonful of the mashed potato mixture, followed by a sprinkle of grated colby jack cheese. Fold the tortilla in half to enclose the filling. Repeat for the remaining tortillas.
Step 5: Fry the Tacos
In the same frying pan, add more avocado oil and heat it over medium-high heat. Carefully place the filled tacos in the oil and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches.
Step 6: Prepare the Topping
While the tacos are frying, combine the chopped tomato, white onion, jalapeño (if using), lime juice, and cilantro in a bowl. This fresh salsa will add a burst of flavor to your tacos!
Step 7: Serve and Enjoy
Once the tacos are fried to perfection, remove them from the oil and place them on a paper towel to drain any excess oil. Serve hot with the fresh tomato salsa on top or on the side for dipping. Enjoy your Crispy Cheesy Potato Tacos with friends and family!
Budget & Availability Swaps
- Potatoes – You can use any type of potatoes you have on hand, such as russets or Yukon golds.
- Colby Jack Cheese – Feel free to swap it for cheddar or Monterey Jack cheese.
- Greek Yogurt – Sour cream can be used as an alternative for a different flavor profile.
- Fresh Herbs – If cilantro isn’t your favorite, parsley or green onions make great substitutes.
Behind-the-Scenes Notes
- For extra flavor, consider adding spices like cumin or smoked paprika to the potato mixture.
- If you prefer a healthier version, try baking the tacos instead of frying them. Just spray them with cooking oil and bake until crispy.
- These tacos can be made ahead of time! Prepare the filling and store it in the fridge for up to three days before frying.
- Feel free to customize the toppings based on what you have available or your personal taste preferences.
Keep-It-Fresh Plan
To keep your Crispy Cheesy Potato Tacos fresh, store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in a frying pan over medium heat to regain their crispiness. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
Helpful Q&A
Can I make these tacos vegetarian?
Absolutely! This recipe is naturally vegetarian. Just ensure all your ingredients, like cheese and yogurt, are made without animal rennet.
Can I freeze the tacos?
Yes, you can freeze the assembled tacos before frying them. Just make sure to place parchment paper between them to prevent sticking. Fry them directly from the freezer when you’re ready to enjoy!
How can I make these tacos spicier?
Add more jalapeños or sprinkle in some crushed red pepper flakes into the potato mixture. You can also serve them with a spicy salsa or hot sauce!
What can I serve alongside these tacos?
Pair your Crispy Cheesy Potato Tacos with side dishes like Mexican street corn, a fresh salad, or refried beans for a complete meal!
What to Make After This
Serve & Enjoy
These Crispy Cheesy Potato Tacos are sure to become a favorite in your household. Whether you’re enjoying them during a casual weeknight dinner or serving them up for a gathering, they are both satisfying and delicious. Gather your loved ones, set up a toppings bar, and let everyone customize their tacos! The joy of cooking and sharing delicious food is what makes meals memorable, and these tacos are no exception. Happy cooking!
Crispy Cheesy Potato Tacos
Ingredients
Equipment
Method
- Start by placing the chopped potatoes in a large pot. Cover them with water, add a pinch of salt, and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Add the unsalted butter, garlic powder, onion powder, sea salt, and black pepper to the drained potatoes. Mash them together until smooth and creamy. Stir in the plain Greek yogurt for an extra layer of flavor and creaminess.
- In a frying pan, heat a small amount of avocado oil over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until they are pliable. Set them aside on a paper towel.
- Take a tortilla and add a generous spoonful of the mashed potato mixture, followed by a sprinkle of grated colby jack cheese. Fold the tortilla in half to enclose the filling. Repeat for the remaining tortillas.
- In the same frying pan, add more avocado oil and heat it over medium-high heat. Carefully place the filled tacos in the oil and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches.
- While the tacos are frying, combine the chopped tomato, white onion, jalapeño (if using), lime juice, and cilantro in a bowl. This fresh salsa will add a burst of flavor to your tacos!
- Once the tacos are fried to perfection, remove them from the oil and place them on a paper towel to drain any excess oil. Serve hot with the fresh tomato salsa on top or on the side for dipping. Enjoy your Crispy Cheesy Potato Tacos with friends and family!
Notes
- For extra flavor, consider adding spices like cumin or smoked paprika to the potato mixture.
- If you prefer a healthier version, try baking the tacos instead of frying them. Just spray them with cooking oil and bake until crispy.
- These tacos can be made ahead of time! Prepare the filling and store it in the fridge for up to three days before frying.
