Tacos are excellent at any given time of the day as they are tasty, filling and nutritious. If you want everybody’s attention, serve spicy potato tacos on the table. Read on to know how you can make them even without being a pro Mexican chef.
INGREDIENTS
For the filling:
2 medium-sized potatoes, cut into small 1/2-inch cubes
1 medium-sized avocado, sliced
1 small onion, finely chopped
6 cloves of garlic, minced
1 cup of crumbled cheese, any mild variety will do
1 1/2 cup of shredded cabbage
2 tablespoons of cilantro, finely chopped
1 tablespoon of hot sauce
1 teaspoon of chili powder
1/2 teaspoon of cumin
1 1/2 teaspoons of kosher salt
1/3 cups of white wine vinegar
2 tablespoons of canola oil
For the taco shells:
10 pieces of corn tortillas
Canola oil
PREPARATION
For the filling:
In a large frying pan, add your canola oil. When the oil is hot enough, throw in your cubed potatoes and cover. Stir from time to time to ensure even cooking. Lift the pan off the stove once the spuds are already tender and brown.
Deglaze the pan by pouring your white wine vinegar into it and quickly scraping off the brown bits of potatoes that have stuck to the bottom of the pan. Place the pot back onto the stove. Dump your chopped onions and minced garlic into it. Cook for about 3 minutes or until the onions are soft, stirring all the time.
Remove the pan from heat and grab a fork to mash those cubed potatoes. Add in your hot sauce, chili powder, cumin and cilantro. Mix very well.
For the taco shells:
In a skillet, pour your canola oil and bring to medium heat. Using a pair of tongs, dip half of the corn tortilla in oil until it is cooked. While waiting for the dipped half to cook, slowly fold the other half in order for you to end up with a U-shaped tortilla. Once the half dipped in oil is browned, flip the tortilla and cook the other half.
Once all of the taco shells are ready, it’s time to generously fill them up with the spicy potato filling you have earlier made. Top each one of them with sliced avocados, shredded cabbage and cheese before serving.
