Crispy Cheesy Potato Tacos

There’s something magical about the combination of crispy and cheesy, especially when it comes to Crispy Cheesy Potato Tacos. I remember the first time I made these; it was a rainy evening, and the comforting aroma of sizzling tacos filled my kitchen. As the crunch of the tortilla met the fluffy mashed potatoes, I knew I had created something special. Every bite is a delightful explosion of flavors and textures. Friends and family often ask for this dish at gatherings, and it never fails to impress. Whether it’s a casual weeknight dinner or a festive gathering, these tacos always find a way to steal the show.

Ingredients Overview for Crispy Cheesy Potato Tacos

Creating Crispy Cheesy Potato Tacos is all about harmony. Each ingredient plays a vital role in building flavors and textures that complement one another. The star, of course, is the potato, which brings a creamy base, while Colby Jack cheese adds that irresistible cheesy factor. Together with fresh toppings like tomato and cilantro, you have a dish that’s satisfying and delicious.

• 1.5 to 2 lbs white potatoes, peeled and chopped: A versatile base that provides creaminess when mashed.
• 5 ounces plain Greek yogurt: Adds creaminess and a slight tang to the mashed potatoes.
• 3 Tbsp unsalted butter: Enhances flavor and richness in the mashed potatoes.
• ½ tsp garlic powder: A subtle hint of garlic flavor.
• ½ tsp onion powder: Adds depth and flavor to the potato mixture.
• ¾ tsp sea salt to taste: Essential for enhancing all the flavors.
• ¼ tsp black pepper to taste: Adds a mild spice to the mixture.
• 6 to 10 corn tortillas: The perfect vessel for your delicious filling.
• 8 to 10 ounces Colby Jack cheese, grated: Melts beautifully, adding gooey goodness.
• Avocado oil for frying: Provides a crispy texture to the tacos.
• 1 large ripe tomato, seeded and finely chopped: Fresh topping that adds brightness.
• ½ cup white onion, finely chopped: Adds crunch and flavor.
• 1 jalapeño, seeded and finely chopped, optional: For those who like a kick!
• 3 Tbsp fresh lime juice: Brightens and enhances the flavors.
• ½ cup fresh cilantro, chopped: Fresh herb that adds color and flavor.

How to Make Crispy Cheesy Potato Tacos

Making Crispy Cheesy Potato Tacos is a straightforward process that yields delicious results. Follow these detailed steps to create your own batch of crispy delights. Get ready to enjoy a fun cooking experience!

1. If you’re making pico de gallo, do so ahead of time so that it has time to sit and become more flavorful. Add all of the ingredients for the pico de gallo to a small bowl and stir well. Refrigerate until ready to use.

2. Peel and chop the potatoes into large chunks and place them in a large pot. Fill the pot with water until the potatoes are completely submerged to ensure even cooking.

3. Cover the pot with a lid and heat over high heat on the stove top. Bring the pot to a full boil, and let it cook for about 15 minutes, or until the potatoes are fork tender. You’ll know they’re ready when you can easily pierce them with a fork.

4. Drain the potatoes into a colander, then transfer them back to the same pot you used to boil them. This way, any residual heat will help evaporate excess moisture.

5. Add the remaining ingredients for the mashed potatoes: Greek yogurt, butter, garlic powder, onion powder, sea salt, and black pepper. Use a potato masher to mash everything together until it’s smooth and creamy. Make sure to taste the mixture! Adjust flavors as needed.

6. Grate the cheese on a plate using a box grater. This will ensure it melts evenly when added to the tacos.

7. Wrap the tortillas in a damp paper towel and place them on a plate. Microwave the tortillas just until warm, about 20 to 30 seconds. Warming helps prevent tearing while frying.

8. Place a large skillet (either a large nonstick skillet or a well-seasoned cast iron skillet will work) on the stove top over medium-high heat. Add enough avocado oil to generously coat the surface, about 3 to 5 tablespoons. Allow the skillet to heat up for a few minutes, until it is sizzling hot.

9. Measure out ⅓ to ½ cup of the mashed potato mixture (depending on how much potato you want in each taco) and spread it over one side of the tortilla. It’s easier to smooth the potatoes into an even layer with your hands. Sprinkle cheese on the other side of the tortilla.

10. Fold the potato side of the tortilla over the cheese side, creating a taco. Repeat for the remaining tortillas, cheese, and mashed potatoes.

11. Carefully place two to three potato tacos on the surface of the hot skillet cheese-side down in a single layer. Fry tacos for 2 to 3 minutes per side, until each side is golden brown and cheese is oozing out. Keep an eye on the heat; if they start browning too quickly, reduce it.

12. Transfer the tacos to a plate and continue frying the remaining tacos. If at any point there isn’t enough oil for frying, add more oil to the skillet. Once they’re all fried, serve the potato tacos with your favorite taco toppings, such as homemade pico de gallo or your favorite salsa, avocado slices (or guacamole), sour cream (or Greek yogurt), queso fresco, cotija cheese, hot sauce, black beans, etc.

Customization Ideas

When it comes to customizing your Crispy Cheesy Potato Tacos, the possibilities are endless! Here are some ideas to make them uniquely yours:

• Spice it Up: Add diced jalapeños or a splash of hot sauce for a spicy kick.
• Herb Infusion: Swap cilantro with other fresh herbs like basil or parsley for a different flavor profile.
• Cheese Variety: Instead of Colby Jack cheese, try using cheddar or a Mexican cheese blend for a new twist.
• Vegetable Add-ins: Experiment by adding sautéed vegetables like bell peppers or zucchini to the filling for added nutrition.
• Meat Option: For a heartier meal, add crumbled vegetarian chorizo or shredded chicken to the filling.
• Make it Saucy: Drizzle with your favorite sauce, like a creamy ranch or a spicy aioli, for extra flavor.
• Crunchy Toppings: Top with crushed tortilla chips for an added crunch.

What to Pair With Crispy Cheesy Potato Tacos

Pairing Crispy Cheesy Potato Tacos with the right sides can elevate your meal. Here are some perfect accompaniments:

• Fresh Salads: A crisp green salad with a light vinaigrette complements the richness of the tacos perfectly.
• Guacamole: Creamy guacamole adds a rich and flavorful dimension.
• Salsa Varieties: Serve with a variety of salsas, from mango salsa to traditional pico de gallo, to cater to all tastes.
• Rice Dishes: A side of cilantro lime rice or Mexican rice can round out the meal wonderfully.
• Beans: Black beans or refried beans make a hearty addition to the plate.
• Occasions: These tacos are ideal for casual gatherings, game nights, or even taco Tuesdays!
• Seasonal Touch: During summer, pair with fresh corn on the cob, and in winter, serve with warm tortilla soup for a cozy meal.

FAQ

Conclusion

The Crispy Cheesy Potato Tacos are a delightful blend of comfort and flavor, perfect for any occasion. Don’t hesitate to try this recipe; it’s a fantastic way to enjoy a classic dish with a twist. I hope you enjoy making and sharing these tasty tacos!

Crispy Cheesy Potato Tacos

The ultimate comfort food, Crispy Cheesy Potato Tacos are crispy, cheesy, and oh-so-delicious! Perfect for an easy weeknight dinner, these tacos will satisfy your cravings. Why wait? Make them tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 to 2 lbs white potatoes peeled and chopped
• 5 ounces plain Greek yogurt
• 3 Tbsp unsalted butter
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp sea salt to taste
• ¼ tsp black pepper to taste
• 6 to 10 corn tortillas
• 8 to 10 ounces Colby Jack cheese grated
• Avocado oil for frying
• 1 large ripe tomato seeded and finely chopped
• ½ cup white onion finely chopped
• 1 jalapeño seeded and finely chopped, optional
• 3 Tbsp fresh lime juice
• ½ cup fresh cilantro chopped

Equipment

• large pot such as a Dutch oven
• Potato masher
• Large 12-inch Skillet

Method

 

1. If you’re making pico de gallo, do so ahead of time so that it has time to sit and become more flavorful. Add all of the ingredients for the pico de gallo to a small bowl and stir well. Refrigerate until ready to use.
2. Peel and chop the potatoes into large chunks and place them in a large pot. Fill the pot with water until the potatoes are completely submerged to ensure even cooking.
3. Cover the pot with a lid and heat over high heat on the stove top. Bring the pot to a full boil, and let it cook for about 15 minutes, or until the potatoes are fork tender. You’ll know they’re ready when you can easily pierce them with a fork.
4. Drain the potatoes into a colander, then transfer them back to the same pot you used to boil them. This way, any residual heat will help evaporate excess moisture.
5. Add the remaining ingredients for the mashed potatoes: Greek yogurt, butter, garlic powder, onion powder, sea salt, and black pepper. Use a potato masher to mash everything together until it's smooth and creamy. Make sure to taste the mixture! Adjust flavors as needed.
6. Grate the cheese on a plate using a box grater. This will ensure it melts evenly when added to the tacos.
7. Wrap the tortillas in a damp paper towel and place them on a plate. Microwave the tortillas just until warm, about 20 to 30 seconds. Warming helps prevent tearing while frying.
8. Place a large skillet (either a large nonstick skillet or a well-seasoned cast iron skillet will work) on the stove top over medium-high heat. Add enough avocado oil to generously coat the surface, about 3 to 5 tablespoons. Allow the skillet to heat up for a few minutes, until it is sizzling hot.
9. Measure out ⅓ to ½ cup of the mashed potato mixture (depending on how much potato you want in each taco) and spread it over one side of the tortilla. It’s easier to smooth the potatoes into an even layer with your hands. Sprinkle cheese on the other side of the tortilla.
10. Fold the potato side of the tortilla over the cheese side, creating a taco. Repeat for the remaining tortillas, cheese, and mashed potatoes.
11. Carefully place two to three potato tacos on the surface of the hot skillet cheese-side down in a single layer. Fry tacos for 2 to 3 minutes per side, until each side is golden brown and cheese is oozing out. Keep an eye on the heat; if they start browning too quickly, reduce it.
12. Transfer the tacos to a plate and continue frying the remaining tacos. If at any point there isn’t enough oil for frying, add more oil to the skillet. Once they’re all fried, serve the potato tacos with your favorite taco toppings, such as homemade pico de gallo or your favorite salsa, avocado slices (or guacamole), sour cream (or Greek yogurt), queso fresco, cotija cheese, hot sauce, black beans, etc.

Notes

• Tip 1: Use fresh ingredients for the best flavor.
• Tip 2: Ensure your oil is hot enough to achieve a crispy texture when frying.
• Tip 3: Customize the toppings to cater to your tastes.
• Tip 4: Store leftovers in an airtight container in the fridge.
• Tip 5: These tacos can be frozen for up to three months for a quick meal.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.