Crispy Potato Tacos

Simple but Amazing

These Crispy Potato Tacos are easy, nutrient dense, and delicious. This is a quick and easy recipe that with some shortcuts so you can have dinner on the table in less than one hour.

Everyone loves crispy potatoes, sweet sautéed corn, cheese, and veggies, right? That’s why this will be your new favorite taco recipe.

I have yet to meet a taco I didn’t like. What is better than savory meats, fresh veggies, and CHESSE in its own little vessel you can eat?

Can’t think of many things can you?

I am ALWAYS looking for new ways to enjoy tacos.

Recently I was at Aldi, my home away from home, and I saw these fabulous little potatoes called Boomer Gold, Creamer Potatoes. I just had to have them…

It was then that I remembered a friend I used to work with whose mom would send these awesome crispy potato tacos to work with him for us to share.

I decided to make them and I even impressed myself.

This is a recipe for Crispy Potato Tacos that will have you considering vegetarianism. They are THAT good.

There is a full, printable recipe card at the end of this post. You can hit the PRINT button under the picture of the recipe to have the ENTIRE recipe condensed into a one page format that you can then print or screen shot to save to your phone.

You can also use the PINTEREST button to save this recipe to your Pinterest page. If you are a Pinterest person like me, you can give me a follow there. I am on Pinterest as The Tipsy Housewife.

Here is what you need for this dish.

Ingredients:

• 1 Small Bag of Baby Potatoes, I used these Boomers, but any small potatoes will do of you can’t find these.
• 2 Ears of Corn, Cooked and kernels removed from the ears. Or 1 1/2 C of Frozen Corn
• 1 Medium Yellow Onion, Diced
• 2 T of Cumin
• 1 T of Sea Salt
• 1 T of Chili Powder
• 12 Corn Tortillas
• 1 C of Cheese, I used Cotija Cheese
• 6 Green Onions, Sliced Thin
• 1/2 C of Cilantro
• Salsa and Guacamole, I bought mine ready-made.
• Oil for cooking the potatoes and the tortillas.

Instructions:

You can see a full, printable recipe at the end of this post.

I thought it would also be helpful to outline the steps for you with pictures so that this recipe will be as easy as possible for you to make! This recipe for Crispy Potato Tacos is so super easy, there are not many ways you can mess this up.

• Boil the potatoes until they are soft.
• While the potatoes boil, use a hot skillet to cook the onion until it is soft, then add the corn.

• Corn and Onions In the skillet

• When the potatoes are soft but not quite breaking apart, drain them well and add them to the pan with the onion and corn.

  
  
  

• Add the salt, cumin and chili powder and use a spatula to break up and smash the potatoes.

Let the potatoes crisp on all sides by leaving them in the skillet on medium and turning occasionally so they don’t burn.

When the potatoes reach your desired crispness level, remove the pan from the heat.

Heat another skillet with a couple of tablespoons of oil and cook your tortillas until the are crispy.

Assemble your Tacos. Guacamole, Potato mixture, salsa, green onions, cheese, cilantro.

These tacos are so good, you won’t even miss the meat.

It is a great way to go meatless for Monday and a great quick dinner for any day of the week.

They are special enough for parties and an affordable way to feed a crowd. I used the leftovers the next day for a hash to serve with some farm fresh eggs.

Yield: 6 to 8 Servings Approximately

Crispy Potato Tacos

Print

Crispy Potato Tacos are easy, nutrient dense and delicious. This is a quick and easy recipe that with some shortcuts can have dinner on the table in less than one hour. Everyone loves this recipe with crispy potatoes, sweet sautéed corn, cheese, and veggies. This will be your new favorite taco recipe.

Ingredients

• 1 Small Bag of Baby Potatoes, I used these Boomers, but any small potatoes will do of you can’t find these.
• 2 Ears of Corn, Cooked and kernels removed from the ears. Or 1 1/2 C of Frozen Corn
• 1 Medium Yellow Onion, Diced
• 2 T of Cumin
• 1 T of Sea Salt
• 1 T of Chili Powder
• 12 Corn Tortillas
• 1 C of Cheese, I used Cotija Cheese
• 6 Green Onions, Sliced Thin
• 1/2 C of Cilantro
• Salsa and Guacamole, I bought mine ready-made.
• Oil for cooking the potatoes and the tortillas.

Instructions

• Boil the potatoes until they are soft.
• While the potatoes boil, in a hot skillet, cook the onion until it is soft, then add the corn.
• When the potatoes are soft but not quite breaking apart, drain them well and add them to the pan with the onion and corn.
• Add the salt, cumin and chili powder and use a spatula to break up and smash the potatoes.
• Let the potatoes crisp on all sides by leaving them in the skillet on medium and turning occasionally so they don’t burn.
• When the potatoes reach your desired crispness level, remove the pan from the heat.
• Heat another skillet with a couple of tablespoons of oil and cook your tortillas until the are crispy.
• Assemble your Tacos. Guacamole, Potato mixture, salsa, green onions, cheese, cilantro.

If you enjoyed this recipe, check out my recipe for Breakfast Bread