WHY YOU’LL LOVE THESE Crispy Potato Tacos

Skin On Mashed Potatoes. The fresh mashed potatoes are the star of this show from the garlic seasoning to the creamy texture of the potato. We keep the skin on for a delicious texture and makes for a good potato taco.

Crispy Tortillas. The crispy tortilla is topped with sea salt and lime juices immediately after frying and it takes these tacos to another level.

Toppings. Mix in all kinds of toppings, like freshly shredded cheese, lettuce, pico de Gallo, juice from fresh limes, and cilantro.

INGREDIENTS

Yukon Gold Potatoes- The creaminess of these potatoes makes these tacos so delicious.

Corn Tortillas- The corn tortilla gets a beautiful crispy shell in the olive oil.

Olive Oil- The olive oil can withstand high heat and gives a crisp brown color.

Sea Salt/Ground Cumin/Garlic Powder– This spice combo brings the mashed potatoes to another flavor level.

Shredded Cheddar Cheese- The melted cheese pairs well with the creamy potatoes and crispy taco shell.

Limes- The start of a good taco bite and a fresh squeeze is placed on the taco shell right after frying.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.

STORAGE

These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.

Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

Crispy Potato Tacos

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• Author: Michelle Powell
• Total Time: 45 minutes
• Yield: 12 tacos
• Diet: Gluten Free

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Description

Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.

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Ingredients

POTATO TACOS

• 1 1/2 lbs Yukon gold potatoes, skin-on/halved
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• olive oil, for frying
• sea salt, for after frying
• 3 sliced limes, for after frying

TOPPINGS

• 2 cups shredded cheddar lettuce
• 1/4 cup chopped cilantro, optional
• sour cream, optional
• diced tomatoes, optional

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Instructions

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.
• These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.
• Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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WHY YOU’LL LOVE THESE Cilantro Lime Chicken Tacos

Boneless Chicken Thighs. The grilled chicken will be extra juicy because of the use of chicken thighs. Chicken thighs have a higher fat content than chicken breast and you can taste the extra flavor in the meat.

Cilantro Lime Marinade. This marinade combo of tangy lime and fresh cilantro makes for a mouth-watering taco-eating experience.

Toppings. Mix in all kinds of toppings, like pico de Gallo, crumbled cotija cheese, juice from fresh limes, and cilantro.

INGREDIENTS

Boneless Skinless Chicken Thighs- The extra fat in the chicken thighs makes these tacos more flavorful.

Cilantro- The herb of the show and makes these tacos so fresh and inviting.

Limes- Helps bring out all the flavors and spices.

Chili Powder/Cumin/Garlic Powder/Ground Coriander– This spice combo brings the marinade to another flavor level.

Olive Oil- The binder for the marinade.

Tortillas- The start of a good taco.

Crumbled Cotija Cheese- Adds a salty kick to the final taco spread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if preferred!) and enjoy with sliced limes. 

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead.

STORAGE

Store leftover chicken in an airtight container in the fridge for up to 5 days.

Reheat leftovers in a hot pan with a tbsp of olive oil to keep the BBQ texture.

Cilantro Chicken Tacos

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• Author: Michelle Powell
• Total Time: 55 minutes
• Yield: 4

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Description

Enjoy mouthwatering Cilantro Lime Chicken Tacos with a zesty cilantro lime marinade! This easy BBQ recipe is packed with savory flavors and perfect for a delicious and healthy taco night, family gathering, or even your next camping trip.

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Ingredients

Cilantro Lime Marinade:

• 4 boneless skinless chicken thighs, about 1 lb
• 2 tbsp chopped cilantro
• 2 limes, juice + zest
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tbsp olive oil

Taco Toppings:

• tortillas, warmed
• your favorite pico de Gallo
• crumbled cotija cheese, optional
• chopped cilantro
• sliced limes

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Instructions

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is even better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy with sliced limes.

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead. 
• Store leftover chicken in an airtight container in the fridge for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Dishes

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