Potato Tacos (Tacos de Papas)

Golden pan-fried potato cubes with a crispy exterior and tender center. Smoky paprika and chili heat meet the softness of a warm tortilla.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 615
• Protein: 11 g
• Carbs: 90 g
• Fat: 21 g

Ingredients

• 600 g Potato ( 1cm cubes )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Soft tortilla (for filling), made from corn
• 0.5 piece Fresh cilantro optional ( chopped )
• 150 ml Salsa Roja

Instructions

1. Vegetable prep

   Peel and cut potatoes into 1 cm cubes. Finely slice the yellow onion and mince the garlic.

2. Sauté the base

   Heat olive oil in a large skillet. Sauté the onion until translucent, without browning.

3. Brown the potatoes

   Add the potatoes. Brown over medium heat, stirring regularly. A knife blade should slide in like butter when they are ready.

4. Technical seasoning

   Add garlic, smoked paprika, and chili powder. Season with salt and pepper. Mix so the spices coat every piece and release their aromas.

5. Heat and serve

   Quickly warm the tortillas in a dry skillet to soften them. Generously fill with potatoes, drizzle with salsa roja, and sprinkle with chopped fresh cilantro.

Chef's tips

• Do not overcrowd the pan: potatoes need direct contact with the surface to brown evenly.
• If potatoes stick, deglaze with a tablespoon of water to scrape up the flavorful bits.

Storage

Store the potato filling for 3 days in the fridge. Reheat in a pan to restore the crispiness.