Potato Tacos
Crispy oven-baked potato tacos are an easy vegetarian dinner option.
Servings: 6
Ingredients
- 1 pound russet potatoes peeled and diced
- 2 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground paprika sweet or smoked
- 1/2 cup shredded chihuahua or oaxaca cheese
- 12 corn tortillas
- 1-2 teaspoons extra virgin olive oil
- Optional for serving: salsa, guacamole, sour cream, cilantro
Instructions
- Preheat the oven to 400°F.
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook 15 minutes, until fork tender.1 pound russet potatoes
- Drain and return to the pot. Mash the potatoes and add the butter, salt, cumin, paprika, and cheese.2 tablespoons unsalted butter, 1 teaspoon fine sea salt, 2 teaspoons ground cumin, 1/2 teaspoon ground paprika, 1/2 cup shredded chihuahua or oaxaca cheese
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften, then fill each tortilla with potatoes and carefully fold over. Place each taco on a baking sheet.12 corn tortillas
- Brush the tortillas with olive oil and bake for 10 minutes, until crisp.1-2 teaspoons extra virgin olive oil
- Serve with optional toppings.Optional for serving: salsa, guacamole, sour cream, cilantro
