If you love crispy tacos and potatoes, you are going to love these “tacos de papa.” Tasty producer Ivanna grew up eating these while crossing the border between Mexico and Texas.

Quick Info

⏱️ 60 min • 🍽️ 12 servings • ⭐ 90%

Nutrition

213 cal • 3g protein • 20g carbs • 14g fat

Tags

[Gluten-Free] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour] • [Low-Sugar] • [High-Fiber] • [Meal]

Ingredients

• 5 Roma tomatoes
• 2 garlic cloves
• 1 jalapeño, seeded
• 2 teaspoons tomato bouillon
• ½ cup water
• 1 pound russet potatoes
• 2 tablespoons salted butter
• ½ teaspoon paprika
• ½ teaspoon dehydrated onion
• ½ teaspoon garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 12 corn tortillas
• ½ cup neutral oil, for frying
• ¼ medium green cabbage, shredded
• ½ cup crumbled Cotija cheese

Instructions Preview

1. Make the sauce: In a blender, combine the …
2. Pour the tomato sauce into a small saucepa…
3. Meanwhile, make the tacos: Add the potatoe…

…and 7 more steps

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Recipe by: Ivanna Lopez Guajardo • From: Tasty