Crispy Potato Tacos with Cheese & Salsa
Shredded potato fried until golden-crisp, topped with melted cheddar and salsa, then stuffed into warm tortillas. A vegetarian weeknight dinner that takes 20 minutes and tastes like a taco stand.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 9g
Ingredients
- 1 lb potato, russet or yellow
- 8 count corn tortillas
- 1 cup cheddar cheese, shredded
- ¾ cup salsa
Instructions
- 1
Peel and shred the potato into thin strands using a box grater or food processor.
- 2
Squeeze the shredded potato hard over a bowl to remove excess moisture, then pat dry.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, then add potato.
- 4
Cook potato without stirring for 4 minutes until the bottom is golden, then toss and cook 3 minutes more until crispy throughout.
- 5
Sprinkle cheddar over the potato and remove from heat, then warm tortillas in a dry skillet 30 seconds per side.
- 6
Fill each tortilla with crispy potato and melted cheese, top with salsa, and serve immediately with lime wedges.
Tools you’ll need
- box grater or food processor
- large skillet, 12-inch
- small skillet or griddle
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