Make delicious, budget-friendly Crispy Potato Tacos. These vegetarian tacos deliver a satisfying crunch and fantastic flavor using simple seasoned potatoes and fresh toppings. You will love how fun and easy these are to make.
Author:Elias Rodger
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 tacos
Category:Main Dish
Method:Pan-Frying/Skillet Cooking
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
2 large Russet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 small corn tortillas
1/2 cup shredded cheese (optional)
Toppings: salsa, avocado, chopped cilantro, sour cream or Greek yogurt
Instructions
Place the diced potatoes in a saucepan and cover with water. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain well.
In a bowl, toss the cooked potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
Heat a large non-stick skillet over medium-high heat. Add the seasoned potatoes in a single layer. Cook without stirring for 3-4 minutes to allow the bottoms to crisp.
Stir the potatoes gently and continue cooking for another 5-7 minutes, turning occasionally, until they are golden brown and crispy on most sides. Remove from heat.
Warm the corn tortillas according to package directions (heating them in a dry skillet works best for pliability).
Assemble your tacos: Spoon the crispy potatoes onto the warm tortillas.
Add your desired toppings like salsa, avocado slices, cilantro, and a dollop of sour cream or yogurt. Serve immediately and enjoy your flavorful tacos.
Notes
For extra crispiness, you can pan-fry the potatoes instead of boiling first, though this will require more oil.
Feel free to add a pinch of smoked paprika to the seasoning mix for deeper flavor.
Make sure the potatoes are very dry after boiling before seasoning them. Excess moisture prevents crisping.