
Crispy Potato Tacos
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.

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.
- While the potatoes boil, in a hot skillet, cook the onion until it is soft, then add the corn.
-
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.
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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.
-
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.
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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!

I hope you enjoy this recipe as much as we did!
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 Bread
2 Comments
Crispy Potato Tacos That Will Have You Considering Vegetarianism — The Tipsy Housewife | My Meals are on Wheels
August 25, 2018 at 8:11 am
[…] via Crispy Potato Tacos That Will Have You Considering Vegetarianism — The Tipsy Housewife […]
Candied Butternut Squash Slices – The Tipsy Housewife
September 22, 2018 at 2:09 am
[…] For another great meatless recipe check out my recipe for Crispy Potato Tacos. […]
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