Crispy fried potato tacos with red salsa, cream, and cabbage slaw.
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup potatoes, boiled and mashed
- ¼ cup white onion, diced fine
- 1 tsp salt
- 1 cup vegetable oil
- 2 cup green cabbage, shredded
- 2 tbsp lime juice
- ½ tsp dried oregano
- ½ cup crema
- 1 cup salsa roja
- ½ cup queso fresco
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup potatoes, boiled and mashed
- ¼ cup white onion, diced fine
- 1 tsp salt
- 1 cup vegetable oil
- 2 cup green cabbage, shredded
- 2 tbsp lime juice
- ½ tsp dried oregano
- ½ cup crema
- 1 cup salsa roja
- ½ cup queso fresco
Instructions
Make the filling
Mix mashed potatoes with onion and salt.
Ingredients
- potatoes (2 cup)
- onion (¼ cup)
- salt (½ tsp)
Make the slaw
Toss cabbage with lime juice, oregano, and salt.
Ingredients
- cabbage (2 cup)
- lime (2 tbsp)
- oregano (½ tsp)
Stuff and fry
Fill tortillas with potato mixture, roll tightly. Fry until golden, 4-5 minutes.
Equipment
- deep skillet
Ingredients
- tortillas (12 whole)
- oil (1 cup)
Add the toppings
Top with slaw, crema, salsa, queso.
Ingredients
- crema (½ cup)
- salsa (1 cup)
- queso (½ cup)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
