Crispy Potato Tacos
Delicious Potato Tacos Recipe – No Tortillas Needed!
Don’t worry if you don’t have tortillas! Introducing these special potato tacos where crispy fried potatoes are used as the taco shell. Layer the freshly fried warm potatoes with melting slice cheese and homemade fresh salsa, and then add a dollop of creamy sour cream or a drizzle of sweet and spicy chili sauce to your liking for a rich symphony of flavors. This recipe is simple yet impressive, perfect for a satisfying meal or a special treat.
Taco Base
- 2 medium potatoes
- 2 slices of cheese
- Sour cream (to taste)
- Chili sauce (to taste)
Homemade Fresh Salsa
- 100g red onion
- 70g pickles
- 50g jalapeños
- 1 ripe tomato
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 pinches salt
- 2 pinches black pepper
- 100g red onion
- 70g pickles
- 50g jalapeños
- 1 ripe tomato
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 pinches salt
- 2 pinches black pepper
Cooking Instructions
Step 1
First, wash the potatoes thoroughly under running water. Add a small amount of water to a pressure cooker, cover, and cook for about 70% doneness. (Caution: Overcooking can cause them to become mushy.)
Step 2
Finely mince the red onion, pickles, and jalapeños for the salsa. Using a mandoline or food processor can make this step more convenient.
Step 3
Place the minced red onion, pickles, and jalapeños onto a clean cloth or cheesecloth (or sieve). Squeeze out as much liquid as possible by hand. This prevents the salsa from becoming too watery and helps retain the ingredients’ natural flavors.
Step 4
Cut the ripe tomato in half. Carefully scoop out and remove the watery seeds from the center using a spoon or a small knife. You can leave the tomato skin on, or peel it if you prefer a smoother texture.
Step 5
Dice the tomato into small, approximately 1cm cubes. Add the diced tomato to the bowl with the squeezed minced vegetables.
Step 6
Cut the slice cheese into 4 pieces each, sized to fit your potato halves. Cut them large enough to melt nicely over the tacos.
Step 7
Once the potatoes are about 70% cooked in the pressure cooker, remove them and let them cool slightly. Cut each potato in half, then slice them into wedges, similar to a pie slice. This shape fries up extra crispy.
Step 8
Gently carve out a small portion of the cut surface of the potato wedges to create a flatter area for toppings. Let them cool completely.
Step 9
While the potatoes are cooling, add 1 tbsp olive oil and 1 tbsp lemon juice to the minced vegetables and diced tomato in the bowl. Season with 2 pinches of salt and 2 pinches of black pepper. Mix everything thoroughly until well combined to create the salsa. Taste and adjust seasoning if needed.
Step 10
Heat enough cooking oil in a deep pan or wok to 180°C (350°F). Once the oil is hot, carefully add the potato wedges and fry until golden brown and crispy on all sides. Adjust the heat to prevent burning.
Step 11
Remove the fried potatoes from the oil and place them on a plate lined with paper towels to drain excess oil. This ensures a wonderfully crisp texture.
Step 12
Arrange the fried potato wedges attractively on a serving plate to serve as taco shells. Place a piece of the prepared cheese on top of each potato, followed by a generous spoonful of the fresh salsa. Layer the ingredients neatly.
Step 13
Finally, add a dollop of creamy sour cream or a drizzle of sweet and spicy chili sauce over the salsa, according to your preference. Your delicious potato tacos are now ready! Enjoy them immediately while warm.
