Rolled Potato Tacos
Growing up there were always rolled tacos - or taquitos - in our freezer. They were an easy after school snack to pop in the oven from frozen, but can also be perfect as part of your main meal. You can fill rolled tacos with just about anything from leftover carnitas to cheese and egg, but one of my favourites is the humble potato. These tacos are comforting, vegetarian with some easy vegan swaps, and you’ll find yourself making big batches to freeze to have on hand for any occasion.
Ingredients
- 1/2 Green or white cabbage, finely shredded or sliced
- 120ml Crème fraiche (or vegan alternative)
- 1 lime, juice only
- 1 tbsp water
- 1/2 medium onion, sliced
- 50 grams Feta, crumbled (or vegan alternative)
- 2 medium avocados, pitted and sliced (optional)
- 2 small tomatoes, sliced (optional)
- Salsa of your choice to serve (I suggest tomatillo based)
Instructions
- Season the potatoes with salt and pepper and mash them into a paste.
- Heat the oil in a large skillet over medium-high heat to about 190c and prepare your tortillas. You can make the tortillas easier to roll by slightly warming them in a dry skillet.
- Divide the potato filling across your tortillas, about 2 tbsp each, and roll them tightly. The best method is to roll from one side to the other. You can secure your tacos with toothpicks before frying, or if they are holding shape well then fry them with the seam side down. Repeat until all tortillas are filled and secured.
- Fry the tacos in batches until golden and crisp on all sides. This should take about 2 minutes per side. Remove the tacos to a plate lined with kitchen roll to allow excess oil to drain.
- Once the tacos are slightly cooled, mix the lime juice, creme fraiche, and one tablespoon of water together.
- Plate the tacos and add with desired garnishes, including the creme fraiche mixture.