Get ready to transform your taco night with a mind-blowing twist that combines the hearty goodness of regular potatoes and the sweet, vibrant flavor of sweet potatoes! These Crispy Two Potato Tacos are not just another recipe – they're a culinary adventure that brings Mexican-inspired street food right to your kitchen. Imagine biting into a perfectly crispy, golden tortilla filled with spiced, crunchy potato cubes that deliver a flavor punch in every single bite. Whether you're a vegetarian looking for a satisfying meal or a taco lover seeking something unique, this recipe will revolutionize your dinner routine and leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium potatoes, diced
- 1 sweet potato, diced
- 1 tsp chili powder
- 1 tsp cumin
- 8 corn tortillas
- Oil for frying
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Dice the two medium potatoes and the sweet potato into small, uniform cubes to ensure even cooking.
- In a large pot, add the diced potatoes and sweet potato. Cover them with water and add a pinch of salt. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook the potatoes for about 10-12 minutes, or until they are tender but not falling apart. You can check their doneness by piercing them with a fork.
- Drain the potatoes in a colander and let them cool for a few minutes. This will help them firm up slightly, making them easier to handle.
- In a mixing bowl, combine the drained potatoes and sweet potatoes with the chili powder, cumin, and additional salt to taste. Gently mix until the spices are evenly distributed throughout the potatoes.
- In a large skillet or frying pan, heat about 1/4 inch of oil over medium heat. The oil is ready when a small piece of potato sizzles when added to the pan.
- While the oil is heating, warm the corn tortillas in a separate pan or microwave until they are pliable, about 30 seconds to 1 minute. This will make them easier to fold without breaking.
- Once the oil is hot, carefully add a few spoonfuls of the potato mixture to the pan, flattening them slightly with a spatula. Fry until golden brown and crispy, about 3-4 minutes on each side.
- Remove the crispy potato tacos from the oil and place them on a paper towel-lined plate to drain any excess oil. Continue frying the remaining potato mixture in batches.
- To assemble the tacos, take a warm tortilla and fill it with a few pieces of the crispy potato mixture. Top with fresh cilantro for added flavor and garnish.
- Serve the crispy two potato tacos immediately while they are hot, and enjoy with your favorite salsa or hot sauce on the side.
Tips
- Dice your potatoes uniformly to ensure even cooking and consistent crispiness.
- Don't skip the potato boiling step – it helps create the perfect texture for frying.
- Use a deep, heavy-bottomed skillet for the best oil temperature control.
- Make sure your oil is hot enough (around 350°F) before adding potato mixture to achieve maximum crispiness.
- Drain fried potatoes on paper towels to remove excess oil and maintain their crunch.
- Warm tortillas just before serving to prevent them from becoming tough or brittle.
- Experiment with additional spices like smoked paprika or garlic powder for extra flavor depth.
- Serve immediately for the best texture and taste – crispy tacos wait for no one!
Nutrition Facts
Calories: 335kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
