Crispy Potato Tacos
Ingredients
**Potato Filling:**
- 1.5 pounds boiled russet potatoes about 2 large potatoes
- 1/2 cup sour cream
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoon coriander
- 1 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon oregano
- 1 teaspoon salt add to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon finely chopped cilantro
- 1 cup shredded Mexican cheese
**Chipotle Sauce:**
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1/2 tablespoon honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 tablespoons adobo paste
- Chipotle peppers to taste, pureed into a paste for spiciness
**Other:**
- Small flour tortillas or corn tortillas
- Vegetable oil for frying
- Lettuce
- Crumbled cotija cheese
- Avocado
- Lime wedges
- Cilantro
Instructions
**Make the Chipotle Sauce:**
- Combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, adobo sauce, and chipotle pepper paste in a small bowl. Mix until smooth, then set aside.
**Make the Potato Filling:**
- Peel and cut the potatoes into smaller pieces. Boil them in salted water for about 12 minutes until fork-tender. Drain and transfer to a large bowl.
- Mash the potatoes and add sour cream, garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro, and cheese. Mix well and adjust seasoning to taste.
**Assemble and Fry:**
- Warm up the tortillas in the microwave to prevent tearing. Add about 1/4 cup of filling to each tortilla, fold in half, and press down tightly.
- Heat vegetable oil in a pan over medium heat. Fry the tacos a few at a time until golden brown on both sides, pressing down with a spatula as they cook.
- Transfer the tacos to a wire rack to drain excess oil.
- Top with chipotle sauce, avocados, lettuce, cotija cheese, lime squeeze, and cilantro. Enjoy your crispy potato tacos!