Here at the Jersey Shore we have a great local chain of taco restaurants called Surf Taco. They do a seasonal Cajun potato taco that’s crispy and creamy and diminutive. It’s pretty good, but I always like the idea of it more than the execution. I always wish it had more flavor. Last weekend I got tired of wishing and decided to woman up and make crispy potato tacos (tacos de papa) at home, exactly the way I wanted them.
Why did I wait so long to throw a family taco party? Never wait to throw a taco party.
To be honest, I know the two reasons why I waited. First, Surf Taco is for days when you don’t feel like cooking. Enough said about that. Second, though: I hemmed and hawed for a while about whether to try to bake these in the oven rather than fry them, or even whether to start with crispy taco shells from a package. I don’t fry all that often. I bet you don’t either. But this time I fried. And in the end it’s well worth it. We’re not even talking deep frying — just 90 seconds per side in a skillet and you’re done. It’s more of an exciting sauté, let’s say. Try the fry, let’s say. You’ll be glad.
Have a good Monday. See you soon.
Crispy Potato Tacos (Tacos de Papa)
- 1 pound Yukon gold potatoes
- 2 1/2 teaspoons salt, divided
- 1/2 cup sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon sweet Hungarian paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Pinch ground cayenne pepper
- A few grinds black pepper
- 12 6-inch corn tortillas*
- 1/2 cup vegetable oil, for frying
- 4 ounces shredded extra-sharp cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/2 small red onion, minced
- Additional sour cream, if you like
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