Mashed Potato Tacos With Red Salsa Recipes

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TACOS DE PAPA (POTATO TACOS)



Tacos de Papa (Potato Tacos) image

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.

Provided by Yoly

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
½ cup diced onions
1 tablespoon vegetable oil
salt and pepper to taste
8 corn tortillas
½ cup vegetable oil for frying, plus more as needed
Shredded lettuce
Chopped tomatoes
4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
Salsa

Steps:

  • Prepare mashed potatoes according to package directions.
  • Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
  • Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
  • Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
  • Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
  • Remove toothpicks and top with garnishes.

Nutrition Facts : Calories 513.3 calories, Carbohydrate 46.7 g, Cholesterol 6.3 mg, Fat 34.6 g, Fiber 5.9 g, Protein 7.3 g, SaturatedFat 5.9 g, Sodium 229.5 mg, Sugar 3.7 g

MASHED POTATO TACOS WITH RED SALSA



Mashed Potato Tacos with Red Salsa image

Number Of Ingredients 6

Fresh Salsa Mexicana, or purchased
2 medium (1/2-pound) potatoes, peeled and sliced
2 tablespoons olive oil or unsalted butter
1/2 teaspoon salt, or to taste
4 (6- to 7-inch) corn tortillas
2 teaspoons vegetable oil or lard

Steps:

  • 1. Prepare the salsa if using homemade. Then, in a saucepan, cook the potatoes in water to cover until soft, 8 to 10 minutes. Drain and mash with oil, or butter, and season with salt. Soften corn tortillas in a hot dry skillet until limp, 10 to 12 seconds. Fill each with about 3 tablespoons of mashed potatoes and fold in half. 2. Brush the outside of each taco with oil. Put in a hot skillet and cook the tacos, turning, until just starting to brown, but still pliable. Serve with fresh salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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