Crispy Potato Tacos

August 24, 2018thetipsyhousewife

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!

img_8547
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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