CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
- Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
- Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
- Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
- On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
- Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
- Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
TACO POTATO BY HANNAH HART RECIPE BY TASTY
Here's what you need: russet potatoes, salt, olive oil, onion, jalapeño, ground turkey, taco seasoning mix, tomatoes, cilantro, lime, guacamole, sour cream, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚F (175˚C).
- Wash and dry potatoes.
- Using a fork, pierce potatoes all over. Coat with olive oil and salt.
- Bake directly on the oven rack for one hour.
- Heat oil in a large skillet over medium/high heat. Add onion and jalapeño - cook until start to soften.
- Add ground turkey, break apart and season with entire taco seasoning packet. Cook through.
- Add tomato and allow the mixture to simmer about two to three minutes.
- Remove from heat. Finish with cilantro and lime juice.
- Remove potatoes from the oven and allow to cool slightly.
- Cut a wedge from the center, fill with taco mix and top with cheese, guacamole, and sour cream.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 70 grams, Fat 15 grams, Fiber 8 grams, Protein 27 grams, Sugar 8 grams
TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
POTATO TACOS RECIPE BY TASTY
If you love crispy tacos and potatoes, you are going to love these "tacos de papa." Tasty producer Ivanna grew up eating these while crossing the border between Mexico and Texas.
Provided by Ivanna Lopez Guajardo
Categories Lunch
Time 1h
Yield 12 tacos
Number Of Ingredients 16
Steps:
- Make the sauce: In a blender, combine the tomatoes, garlic, jalapeño, tomato bouillon, and water. Blend for 20 seconds, or until smooth.
- Pour the tomato sauce into a small saucepan, then simmer over low heat for about 20 minutes, until reduced by half. Remove the pot from the heat and set aside until ready to serve.
- Meanwhile, make the tacos: Add the potatoes to a small pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Drain.
- Transfer the potatoes to a medium bowl. Carefully remove the skins and discard. Add the butter, paprika, dehydrated onion, garlic powder, salt, and pepper and use a potato masher to mash until smooth and evenly combined.
- Wrap the tortillas in a damp kitchen towel or paper towels and microwave for 1 minute to warm (this will prevent the tortillas from breaking when folded).
- With a spoon, spread the potato mixture onto one side of each tortilla, then fold the other side of the tortilla over the filling to seal.
- In a large skillet, heat the oil over medium-low heat until the temperature reaches 325°F (160°C).
- Working a few at a time, place the tacos in the hot oil and fry for 1-2 minutes, then flip and fry for another 1-2 minutes on the other side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Transfer the tacos to plates and top with the cabbage, tomato sauce, and Cotija cheese. Serve hot.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 22 grams, Fat 13 grams, Fiber 26 grams, Protein 3 grams, Sugar 2 grams
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