Name: Crispy Potato Street Tacos (Standard)
Total time: 30 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1 lb Russet potatoes, peeled and diced into 1/2 inch cubes; 2 tbsp Vegetable oil; 1 tsp Salt; 1/2 tsp Ground cumin; 8 each Small corn tortillas; 1/2 cup White onion, finely diced; 1/2 cup Fresh cilantro, chopped; 1/2 cup Store-bought salsa verde; 2 each Lime, cut into wedges

Recipe tier

Simple, pan-fried potato tacos served on toasted corn tortillas with fresh aromatics.

Total 30 min

Serves 8 tacos

Steps 4

Ingredients 9

Soundtrack the cook

Soul kitchen · 45 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 22m Plate 5m Reset 10m

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Filling
1 lb 450 g Russet potatoes, peeled and diced into 1/2 inch cubes
2 tbsp 30 ml Vegetable oil
Seasoning
1 tsp 5 g Salt
tsp 1 g Ground cumin
Assembly
8 each 8 each Small corn tortillas
cup 75 g White onion, finely diced
cup 20 g Fresh cilantro, chopped
cup 120 ml Store-bought salsa verde
2 each 2 each Lime, cut into wedges

Equipment

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Instructions

🎙️ Cook with voice coach

Boil the Filling potatoes in salted water until just tender, about 8 minutes, then drain and pat dry thoroughly.
Heat vegetable oil in a large skillet over medium-high heat. Add potatoes and Seasoning, tossing until golden brown and crispy on the outside, about 10 minutes.
In the same pan, lightly toast the corn tortillas until pliable and warm.
Fill each tortilla with a spoonful of potatoes, top with Assembly onion, cilantro, salsa, and a squeeze of lime before serving immediately.