Best Double Decker Potato Tacos Recipe By Tasty Recipes

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CRISPY POTATO TACOS RECIPE BY TASTY



Crispy Potato Tacos Recipe by Tasty image

Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Time 30m

Yield 8 tacos

Number Of Ingredients 12

2 large russet potatoes
¾ cup sour cream
2 cloves garlic, minced
½ teaspoon cumin
salt, to taste
½ teaspoon oregano
8 corn tortillas
oil, for frying
sour cream, to taste
salsa, to taste
cotija cheese, to taste
¼ cup fresh cilantro, to taste

Steps:

  • Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
  • Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
  • Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
  • Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
  • On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
  • Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
  • Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
  • Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram

DOUBLE-DECKER DR PEPPER CHICKEN TACOS RECIPE - (4.3/5)



Double-Decker Dr Pepper Chicken Tacos Recipe - (4.3/5) image

Provided by DreiFromBK

Number Of Ingredients 25

1 stick unsalted butter, softened
1 small onion, chopped, plus 1 large onion, thinly sliced
2 tablespoons chili powder
4 garlic cloves, crushed
1 teaspoon finely grated orange zest plus 2 tablespoons fresh juice
1 teaspoon finely grated lime zest plus 1 tablespoon fresh juice
1 tablespoon honey
2 teaspoons ground cumin
Kosher salt
Pepper
One 4-pound chicken
3 poblano peppers, sliced lengthwise 1/2 inch thick
1 jalapeño, sliced lengthwise 1/4 inch thick
1/4 cup extra-virgin olive oil
One 12-ounce can Dr Pepper
Canola oil, for frying
20 small corn tortillas
20 small flour tortillas
2 cups shredded Oaxaca cheese (1/2 pound)
One 15-ounce can black beans, drained and rinsed
1 1/4 cups finely chopped white onion
1 cup sour cream
1 tablespoon fresh lime juice
Kosher salt
Salsa, diced avocado, chopped cilantro and lime wedges, for serving

Steps:

  • Make the filling Preheat the oven to 400°. In a food processor, combine the butter with the chopped onion, the chili powder, garlic, citrus zest and juice, honey, cumin and 1 tablespoon of salt; puree until smooth. Loosen the chicken's breast and thigh skin; spread three-fourths of the butter under the skin. Rub the remaining butter over the chicken and let stand for 30 minutes. In a medium roasting pan, toss the potatoes with the poblanos, jalapeño, sliced onion and the olive oil and season with salt and pepper. Open the can of Dr Pepper and nestle it in the center of the roasting pan. Stand the chicken upright on the can and roast in the center of the oven for about 30 minutes, until lightly browned. Reduce the oven temperature to 325° and roast the chicken for about 45 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° and the vegetables are tender. Let rest for 15 minutes, then transfer the chicken to a carving board. Discard the soda. Remove the meat and skin from the chicken and shred. Add the shredded chicken and skin to the roasting pan and toss with the vegetables. Cover with foil and keep warm. Make the tacos In a medium skillet, heat 1/4 cup of canola oil until shimmering. Add 1 corn tortilla and cook over moderately high heat until pliable, about 20 seconds. Fold the tortilla in half and fry, using tongs to prop it open and turning occasionally, until a crisp shell forms, 1 to 2 minutes longer. Transfer to a paper towel-lined baking sheet. Repeat with the remaining corn tortillas, adding more oil as necessary. Heat a large cast-iron griddle over moderate heat. Place 2 or 3 flour tortillas on the griddle and scatter 2 scant tablespoons of the cheese and 1 tablespoon each of the beans and white onion on top. Cook over moderate heat until the cheese is melted, 1 to 2 minutes. Working quickly, wrap a crispy corn tortilla in a flour tortilla, pressing gently to help it adhere. Repeat with the remaining flour tortillas, cheese, beans and white onion. In a bowl, whisk the sour cream with the lime juice; season with salt. Fill the double-decker taco shells with the chicken and vegetables. Serve with the lime cream, salsa, avocado, cilantro and lime wedges.

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