Crispy potato tacos are where mouth-watering meets frugal. Parboil then pan fry Yukon gold potatoes for efficient cooking and incredible texture. Use serrano chilies for both flavor and heat, and don't skip the coleslaw - the acidity perfectly balances the heat.
4green onionswhite and light green parts only, thinly sliced
2tablespoonslime juice
2teaspoonssugar
1teaspoonkosher salt
Instructions
Make the coleslaw. Combine the cabbage, green onions, lime juice, sugar, and salt in a large bowl. Toss until well combined, then marinate at room temperature for 1 hour; see Note 3.
Parboil the potatoes. Place the potatoes into a microwave safe bowl. Sprinkle with kosher salt and add 1 cup of water. Cover and microwave on high for 5 minutes; you should be able to pierce a potato with the tip of a paring knife but still meet some resistance. If the potatoes are still too firm, microwave 1-2 minutes longer. Drain the potatoes, then return them to the hot bowl and gently toss to help any residual water evaporate; see Note 4.
Pan sear the potatoes. Heat the oil in a 10" skillet over medium high heat until shimmering. Add potatoes and toss to coat in the fat. Pan fry the potatoes, stirring every few minutes, until golden brown and crispy on the outside, and creamy and soft on the inside, 18-20 minutes. Gently smash a potato with the tines of a fork to test for doneness.
Season. Push the potatoes to the side of the pan and add the chilies and garlic to the other. Sautee, stirring continuously, until very fragrant, about 2 minutes. Season the potatoes with cumin, then toss to combine the skillet contents - potatoes, garlic, and chilies. Sautee 1 minute more then remove from heat.
Build the tacos. Layer a corn tortilla (see Note 5) with coleslaw then drizzle with sour cream. Top with potatoes and sprinkle with sliced green onions and chilies, if desired. Serve right away, and enjoy!
Notes
Note 1. Prep the serrano chilies to suit your preference for heat. Seed and mince the serrano chilies for milder tacos; thinly sliced whole serrano chilies for spicier tacos. We like to mince the chilies to keep the filling kid friendly, then top our tacos with thinly sliced peppers for a kick.
Note 2. If you're very spice adverse, substitute jalapeno peppers.
Note 3. Cabbage needs time to soften, and the coleslaw needs time for the flavors to develop. If time permits, make the coleslaw in the morning, then place into the fridge until ready to serve.
Note 4. Thoroughly dry the potatoes before pan searing; wet potatoes may cause the oil to splatter; plus, drier potatoes are crispier potatoes.
Note 5. Warm tortillas over an open burner set to a high flame for 10 seconds per side, flipping with tongs. Tuck the tortillas into a kitchen towel to keep warm.