Mashed Potato Tacos (Oven Baked)
A homemade, oven baked spin on Tacos de Papa! Spiced mashed potatoes make a flavorful, economical taco filling alongside crispy fresh red cabbage slaw and tangy feta cheese. Oven baked instead of fried, these crispy mashed potato tacos are a fun and easy dinner that the whole family will agree on for Taco Tuesday.
Ingredients
- 12 corn tortillas
- 2 Tbsp olive oil
- ½ cup (75 g) crumbled feta cheese
Mashed Potato Filling
- 2 medium potatoes, chopped
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp garlic salt
- Juice of 1.5 limes
- 3 Tbsp sour cream or plain yogurt
Slaw
- 2 handfuls of shredded red cabbage
- ¼ of a small red onion, sliced
- 2 Tbsp chopped coriander
- Juice of 1/2 lime
- 1 tsp olive oil
- Salt and pepper
Instructions
- Pre-heat the oven to 210C / 410F.
- Boil your potatoes in a small saucepan for 10 to 15 minutes, until soft.
- Meanwhile, prepare the slaw by mixing all ingredients in a bowl.
- Once the potatoes are cooked, prepare your filling. Mash the potatoes roughly - you want to leave some lumps. (I also leave the skins on but you can peel yours if you prefer.) Mix the cumin, smoked paprika, garlic salt, lime juice and sour cream into the potatoes and whisk with a fork until it's all incorporated.
- Brush a large baking tray with oil.
- Assemble your tacos. Wrap your corn tortillas in a paper towel and microwave them to soften (I do this in batches of 4, microwaving for one minute). This is an important step to stop the tortillas from cracking, so don't skip it! Spread the potato mixture over half of each tortilla and then fold in half. Brush the tops with olive oil.
- Place in the oven for 10 mins, or until the tacos are all crispy.
- Remove from the oven and stuff with the slaw and feta cheese.
- Dig right in!
Serving: 3tacos, Calories: 424kcal, Carbohydrates: 78g, Protein: 11g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 22mg, Sodium: 782mg, Fiber: 11g, Sugar: 20g
