Crispy Taquitos

🥄 Ingredients

• 2 large russet potatoes cut into large cubes (Skin on. Washed & scrubbed )
• 1 teaspoon kosher salt
• 1 teaspoon fresh black pepper
• ¼ teaspoon each: onion powder and garlic powder
• 20 thin corn tortillas (see note below)
• Oil spray
• Shredded lettuce or cabbage
• Salsa Mexicana or your preferred salsa
• Chipotle Crema or Cilantro Lime Crema
• Pickled Onions
• Radishes, cucumbers, pepitas, crumbled cheese

👨‍🍳 Instructions

1. 1

   In a medium saucepan, add the potatoes with enough water to cover them. Cook on medium-high for about 10 minutes or until potatoes are soft. Pierce with a fork to check the tenderness.

2. 2

   Drain potatoes and place in a large bowl. Season with the salt, pepper, garlic & onion powder.

3. 3

   Mash potatoes with a potato masher or with the back of a fork.

4. 4

   Stack the tortillas and place inside a kitchen towel or large ziploc bag. Microwave for about 15 seconds or until the tortillas are warm and pliable.

5. 5

   To assemble the tacos, take one tortilla out of the time to keep the rest warm. Add about 1/4 cup potato filling and roll the tortilla tightly. Place seam side down on an air fryer or a baking tray. Repeat process for the rest of the taquitos.

6. 6

   Lightly spray each one with cooking spray.

7. 7
   Air Fry

   Air Fry

8. 8
   Bake

   Bake

9. 9
   Serve

   Serve

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.