Potato tacos, or tacos de papa, are a delightful variation of traditional Mexican tacos. These tacos replace common meat fillings with spiced, mashed, or diced potatoes, offering a vegetarian-friendly option that doesn’t skimp on flavor or satisfaction.
The Cultural Significance of This Dish
Originating from Mexican cuisine, these vegetarian delights have gained popularity for their simplicity and versatility. They serve as a perfect canvas for a variety of toppings and sauces, making them a favorite among both vegetarians and meat-eaters alike. To dive deeper into the rich variety of traditional and modern Mexican recipes, you can explore Mexican cuisine recipes at Serious Eats.
Ingredients List
- Potatoes: 4 large, peeled and cubed
- Olive oil: 2 tablespoons
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt and pepper: To taste
- Corn tortillas: 8
- Toppings: Chopped cilantro, diced onions, salsa, and lime wedges
Preparing the Potatoes
- Boil the Potatoes:
- Boil the cubed potatoes in salted water until they are tender, about 15 minutes.
- Season and Mash:
- Drain the potatoes and while still warm, add olive oil, cumin, paprika, garlic powder, salt, and pepper. Mash until mostly smooth with some chunks.
Cooking Methods
- Pan-frying:
- Heat a skillet over medium heat, lightly oil, and fry the mashed potatoes until crispy on the edges.
- Baking:
- Spread the mashed potatoes on a baking sheet, drizzle with more olive oil, and bake at 400°F for 20 minutes or until golden brown.
Assembling the Potato tacos
- Fill warm corn tortillas with the cooked potato mixture.
- Top with fresh cilantro, diced onions, and a squeeze of lime.
- Serve with a side of salsa for added flavor.
Creative Variations
Experiment with these delicious twists:
- Spicy Version: Add jalapeños or chipotle peppers to the potato mixture for a kick.
- Cheesy Version: Mix in shredded cheddar or cotija cheese before cooking the potatoes.
For more vegan and vegetarian options that could complement these tacos, discover vegan recipes on Food Network.
Health Benefits
These tacos are not only tasty but also offer nutritional benefits:
- High in Fiber: Thanks to the skins of the potatoes if left unpeeled.
- Rich in Vitamins: Potatoes are a good source of vitamin C and B6.
Dietary Modifications
- Gluten-Free: Ensure corn tortillas are certified gluten-free.
- Vegan: Use dairy-free cheese and check that all other ingredients are vegan.
FAQs
- What are the best potatoes for this recipe?
- Russet or Yukon Gold potatoes are ideal for their fluffy texture.
- Can these be made vegan?
- Absolutely, just ensure all toppings and tortillas are vegan-friendly.
- How can you keep these from becoming soggy?
- Serve immediately after assembling, and keep the tortillas and filling warm until serving.
For those interested in exploring more breakfast options that complement dishes like these tacos, consider checking out the Taco Bell Breakfast Quesadilla recipe from Simple and Delicious. These tacos provide a hearty, satisfying option that can be enjoyed at any meal. Whether you’re hosting a taco night or looking for a quick dinner solution, they are sure to impress.
Potato tacos
Ingredients
- 4 large potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- Chopped cilantro diced onions, salsa, and lime wedges for topping
Instructions
Boil Potatoes:
- Bring a pot of salted water to a boil and add the cubed potatoes. Cook until tender, about 15 minutes.
Season:
- Drain the potatoes and return them to the pot. Add olive oil, cumin, paprika, garlic powder, salt, and pepper. Mash slightly to mix.
Heat Tortillas:
- Warm the tortillas in a skillet over medium heat for about 30 seconds per side.
Assemble Tacos:
- Spoon the potato mixture onto each tortilla. Top with cilantro, onions, salsa, and a squeeze of lime.
