Ingredients
1/2 c. mayonnaise
1 tbsp. sauce from can of chipotles in adobo
Juice of ½ lime
Kosher salt
1 lb. Russet potatoes (about 2 large), peeled and quartered
Kosher salt
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cumin
1/4 tsp. cayenne
2 tbsp. extra-virgin olive oil
Corn tortillas, warmed
1 avocado, sliced for serving
Pickled red onions, for serving
Cotija cheese, for serving
Fresh cilantro, for serving
Preparation
Step 1In a small bowl, combine mayo, chipotle sauce and lime juice. Season to taste with salt and set aside.
Step 1Add potatoes to a medium pot, and cover with 2 inches of water. Add 1 tablespoon of salt and bring to a boil.Step 2Once at a boil, reduce heat to a simmer. Cook potatoes until a knife or fork inserted into them meets no resistance, about 10 to 12 minutes. Drain potatoes and let them cool. Once cooled enough to handle, transfer them to a cutting board and cut them into ½” cubes. Set aside.Step 3In a large bowl, combine 1 ½ teaspoons salt, garlic powder, paprika, black pepper, cumin, and cayenne. Add potatoes and toss until thoroughly combined.Step 4In a large skillet, heat the oil over medium-high heat until it shimmers. Add the potatoes, and cook until the potatoes are crispy and golden brown, 8 to 10 minutes.Step 5Top tortillas with the potatoes, avocado, pickled onions, cotija cheese, and cilantro.
Although potato tacos are usually deep fried, we opted for a method that was easier to prep and didn’t require deep frying. If you’ve ever bitten into a breakfast burrito and wished that it was just a tortilla stuffed with hash browns, these tacos are for you. We topped them with pickled onions, chipotle mayo, cotija cheese, and cilantro, but feel free to customize however you like. And if you make these, please let us know how they turned out in the comments below!
