Potato Tacos


For the tacos:

  • 4 white rose potatoes (about 2 pounds), scrubbed clean and quartered
  • 1 cup grated Monterey Jack cheese
  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 tacos


  1. 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.
  2. 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.)
  3. 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.
  4. To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.

15 minutes

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