Crispy Potato Tacos That Will Have You Considering Vegetarianism

I have yet to meet a taco I didn’t like. What is better than savory meats, fresh veggies, and CHESSE in its own little vessel you can eat? Can’t think of many things can you? I am ALWAYS looking for new ways to enjoy tacos. Recently I was at Aldi, my home away from home, and I saw these fabulous little potatoes called Boomer Gold, Creamer Potatoes. Had to have them….. It was then that I remembered a friend I used to work with whose Mom would send these awesome crispy potato tacos to work with him for us to share. I decided to make them and I even impressed myself. This is a recipe for Crispy Potato Tacos that will have you considering vegetarianism. They are THAT good.

Aldi find, mini potatoes, tacos, easy recipe
The special potatoes I found at Aldi

Here is what you need:

  • 1 Small Bag of Baby Potatoes, I used these Boomers, but any small potatoes will do of you can’t find these.
  • 2 Ears of Corn, Cooked and kernels removed from the ears. Or 1 1/2 C of Frozen Corn
  • 1 Medium Yellow Onion, Diced
  • 2 T of Cumin
  • 1 T of Sea Salt
  • 1 T of Chili Powder
  • 12 Corn Tortillas
  • 1 C of Cheese, I used Cotija Cheese
  • 6 Green Onions, Sliced Thin
  • 1/2 C of Cilantro
  • Salsa and Guacamole, I bought mine ready-made.
  • Oil for cooking the potatoes and the tortillas.

Here is what you will need to do to prepare this recipe:

  • Boil the potatoes until they are soft.img_8444
  • While the potatoes boil, in a hot skillet, cook the onion until it is soft, then add the corn.

    img_8462
    Corn and Onions In the skillet
  • When the potatoes are soft but not quite breaking apart, drain them well and add them to the pan with the onion and corn.

    Baby potatoes, aldi, tacos
    Add the baby potatoes to the skillet with the corn and onions.
  • Add the salt, cumin and chili powder and use a spatula to break up and smash the potatoes.
  • Let the potatoes crisp on all sides by leaving them in the skillet on medium and turning occasionally so they don’t burn.

    potaotes, skillet
    Let the potatoes get nice and crisp.
  • When the potatoes reach your desired crispness level, remove the pan from the heat.
  • Heat another skillet with a couple of tablespoons of oil and cook your tortillas until the are crispy.
  • Assemble your Tacos. Guacamole, Potato mixture, salsa, green onions, cheese, cilantro.

    tacos, potaotes, corn, salsa, guacamole
    The finished dish. Almost too pretty to eat.

These tacos are so good you won’t miss the meat. It is a great way to go meatless for Monday and a great quick dinner for any day of the week. They are special enough for parties and an affordable way to feed a crowd. I used the leftovers the next day for a hash to serve with some farm fresh eggs Mexicana!

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Enjoy!

I hope you enjoy this recipe as much as we did!

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Ingredients

  • 1 Small Bag of Baby Potatoes
  • 2 Ears of Corn
  • 1 Medium Yellow Onion
  • 2 T of Cumin
  • 1 T of Sea Salt
  • 1 T of Chili Powder
  • 12 Corn Tortillas
  • 1 C of Cheese, I used Cotija Cheese
  • 6 Green Onions, Sliced Thin
  • 1/2 C of Cilantro
  • Salsa and Guacamole
  • Oil for cooking the potatoes and the tortillas.

Steps

  • Boil the potatoes until they are soft.
  • While the potatoes boil, in a hot skillet, cook the onion until it is soft, then add the corn.
  • When the potatoes are soft but not quite breaking apart, drain them well and add them to the pan with the onion and corn.
  • Add the salt, cumin and chili powder and use a spatula to break up and smash the potatoes.
  • Let the potatoes crisp on all sides by leaving them in the skillet on medium and turning occasionally so they don’t burn.
  • When the potatoes reach your desired crispness level, remove the pan from the heat.
  • Heat another skillet with a couple of tablespoons of oil and cook your tortillas until the are crispy.
  • Assemble your Tacos. Guacamole, Potato mixture, salsa, green onions, cheese, cilantro.

 

If you enjoyed this recipe, check out my recipe for Breakfast Breadunnamed(41)

 

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