CRISPY POTATO TACOS

Crispy Potato Tacos image

Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!

Provided by doughgurl

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium potatoes, peeled and halved
1 cup milk
4 tablespoons salted butter
½ teaspoon ground white pepper
½ cup grated Parmesan cheese
½ cup crumbled cotija cheese
12 corn tortillas
½ cup finely chopped fresh cilantro
2 tablespoons olive oil

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 76.5 g, Cholesterol 61.5 mg, Fat 29.7 g, Fiber 9.8 g, Protein 18.4 g, SaturatedFat 14.3 g, Sodium 497 mg, Sugar 5.4 g