A basic and simple weeknight supper that is additionally extremely tasty and scrumptious!
These Crispy Potato Tacos are extremely simple to make in light of the fact that there's only one primary fixing. Also, when there are not many fixings in a formula you gotta make them great! I heat up the potatoes and afterward cook them firm with a couple of flavors.
These are such an incredible veggie lover/vegetarian taco alternative that even my meat eating spouse cherishes!
These Crispy Potato Tacos are a delightful veggie lover and vegetarian taco that even meat eaters will love! It's incredible for a brisk and simple weeknight supper or breakfast! Gluten free as well.
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INGREDIENTS
- 2 large russet potatoes, cut into bite size pieces
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Scant 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Corn tortillas
- Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro
INSTRUCTIONS
- Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
- Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat.
- Fill corn tortillas with desired amount of potatoes and top with favorite toppings.
For more detail : bit.ly/2KfBlYB
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