Tasty Crispy Potato Rajas Tacos are super tasty and authentic!
A tasty Crispy Potato Rajas Tacos recipe for your next fiesta with family and friends. These flavorful crispy potato tacos (tacos de papa) are crunchy on the outside and creamy on the inside. They’re vegetarian and take a little effort to make! Potato Tacos are unconventional yet absolutely delicious.
Award-winning chef/owners of Border Grill, Mary Sue Milliken and Susan Feniger believe modern Mexican cuisine should be light and healthful, with a large dose of flavor.
Get ready to spice up your next family and friends’ gathering with a mouthwatering Crispy Potato Rajas Tacos recipe that’s perfect for your fiesta! These delectable tacos bring a burst of flavor to the table, boasting a delightful contrast between the crispy outer layer and the creamy interior of the potatoes. What’s even better? They’re completely vegetarian and a bit of effort to prepare, ensuring that everyone can dig in and enjoy. Prepare to embark on a culinary adventure with these unconventional yet incredibly delicious Potato Tacos that are bound to steal the spotlight at your fiesta!
These vegetarian delights not only cater to diverse palates but also bring an air of simplicity to your cooking routine. With easily accessible ingredients and a straightforward preparation process, you’ll be able to whip up a batch of these unconventional yet scrumptiously addictive Potato Tacos in no time. Whether you’re a seasoned cook or just starting your culinary journey, these tacos are a must-try that will leave your guests craving for more. So, get ready to savor the magic of flavors and bring a new twist to your fiesta!
Serve these crispy tacos with homemade Classic Mexican Guacamole and Garden Fresh Salsa. Make it a complete fiesta by serving with Spanish Rice and Cheesy Refried Bean Casserole.
Also pairs well with Chicken Tinga, Slow Cooker Crispy Chicken Carnitas or Chicken Taquitos.
PrintCrispy Potato Rajas Tacos
A tasty Crispy Potato Rajas Tacos recipe for your next fiesta with family and friends. These flavorful crispy potato tacos (tacos de papa) are crunchy on the outside and creamy on the inside. They’re vegetarian and easy to make! Potato Tacos are unconventional yet absolutely delicious.
- Prep Time: :15
- Cook Time: :35
- Total Time: :50
- Yield: 4 1x
- Category: Entree
Ingredients
Potato Rajas
- 3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
- 1/4 cup extra virgin olive oil
- 2 medium onions, halved and cut in 1/4-inch slices lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 medium red bell peppers, roasted, peeled, seeded, and julienned
- 4 medium poblano chiles, roasted, peeled, seeded, and julienned
- 1 cup heavy cream
- 3/4 cup grated Mexican manchego or Monterey Jack cheese
- 2/3 cup grated Cotija cheese
- 1/3 cup grated panela cheese
Tacos
- Vegetable oil, for frying
- 12 small corn tortillas
- Sour Cream, for serving
- Guacamole, for serving
- Corn Relish, for serving
Instructions
- For the potato rajas: Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
- Heat olive oil in a large skillet over medium heat. Saute onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through. Remove from heat.
- For the tacos: Heat vegetable oil to 350 degrees F in a large, deep pot or deep fryer. Dip tortillas briefly, one at a time, into the hot oil, just to soften. Spoon potato rajas mixture into center of each softened tortilla. Fold in half to enclose mixture and secure with a toothpick threaded through the top edge of the tortilla. Deep fry tacos for 3 to 5 minutes, until crispy and lightly golden. Remove and drain thoroughly.
- To serve, spoon Chipotle Crema onto four serving plates, spreading a bit to create a bed for the tacos. Place Crispy Potato Rajas Tacos on top of crema. Finish by topping with generous spoonfuls of Border Guacamole and Corn Relish and serve immediately.
- Cook’s Note: Fresh chiles can be roasted over a gas flame or under the broiler. Keep turning so skin is evenly charred, without burning the flesh. Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes. Pull off charred skin by hand and dip briefly in water to remove blackened bits. Once peeled, cut away stems, seeds, and veins.