Golden Potato Tacos and Pico de Gallo
Alejandra Cota
Prepare this classic Mexican snack: Golden Potato Tacos with Pico de Gallo. It is an easy recipe to cook and very practical for when you don't know what to make. The ingredients for these taquitos are very easy to find and best of all, they are economical. The sauce for these Golden Tacos with Pico de Gallo is very healthy, as it is made from tomato, onion, and chili. If you don't like it too spicy, remove the seeds and veins from the chili, so you'll have a rich flavor without the heat.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 liters water
  • 1 tablespoon salt
  • 6 potatoes, peeled and cubed
  • 1/3 cups butter
  • 1/4 cups onion, finely chopped
  • 1/2 cups Cotija cheese
  • 12 corn tortillas
  • vegetable oil
  • 1/2 onions, finely chopped
  • 5 tomatoes, finely chopped
  • 1/2 cups fresh cilantro, finely chopped
  • 1 Habanero chile, finely chopped
  • 1/3 cups lime juice
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/3 cups sour cream
  • 1/3 cups queso fresco, crumbled
Preparation
35 mins
25 mins
Low
  • In a pot with water and salt, cook the potato until it's soft. Drain and cool.
  • In a skillet over medium heat, cook the onion, wait for it to change color, add the cooked potatoes and mash until it forms a puree, add the Cotija cheese and season with salt and pepper.
  • Place the corn tortillas on a board and fill them with the potatoes, roll them into a taco shape and fry for a couple of minutes or until golden in hot oil. Drain on paper towels.
  • For the pico de gallo, in a bowl mix the onion with the tomato, cilantro, habanero chili, lime juice, salt, and pepper and set aside.
  • Serve the taquitos on a plate and top with pico de gallo, cream, crumbled cheese, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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