Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalape?os, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
Heat oil in a 12? skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 157 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 3.8mg||1 %|
|Sodium 408.5mg||14 %|
|Potassium 437.5mg||12 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 34.8g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
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