Ingredients
- 1 pound russet potatoes peeled and cubed
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 cup sour cream
- 12 corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup vegetable oil for frying
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges (for serving)
Instructions
- Place cubed potatoes in a pot, cover with water, and bring to a boil. Add salt, reduce heat, and simmer until tender, about 9-12 minutes. Drain well.
- Return potatoes to the pot. Add black pepper, garlic powder, onion powder, smoked paprika, cumin, and sour cream. Mash until smooth.
- Heat tortillas on a skillet until flexible, about 30 seconds per side.
- Spread about 2 tablespoons of potato mixture onto half of each tortilla, sprinkle with cheese, fold over to close.
- Heat oil in a skillet over medium-high heat. Fry tacos in batches until crispy, about 1-2 minutes per side. Drain on paper towels.
- Top tacos with onion and chopped cilantro. Serve with lime wedges.
