For the tacos:
- 4 white rose potatoes (about 2 pounds), scrubbed clean and quartered
- 1 cup grated Monterey Jack cheese
- ⅔ cup finely shredded cabbage
- ¼ cup chopped white onion
- ½ teaspoon fresh jalapeno chili, finely minced
- 1 teaspoon salt, plus more to taste
- 12 6-inch corn tortillas
- Vegetable oil for frying
For the condiments:
- 2 cups shredded cabbage
- 1 medium white onion, chopped
- 2 medium tomatoes, diced
- ½ cup fresh cilantro leaves
For the garnish (optional):
- Crema (Mexican sour cream) or sour cream, salsa and guacamole
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
372 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 9 milligrams cholesterol; 274 milligrams sodium
- Boil potatoes in salted water until easily pierced by a fork. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.
- Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds). Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side. Fold in half and secure with 2 toothpicks. Cover with a towel until ready to cook. (Tacos may be made earlier and refrigerated, but fry at room temperature.)
- Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes. Remove toothpicks. Keep loosely covered in a 200-degree oven.
- To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.