Potato tacos recipe vegetarian
These Crispy Potato Tacos are a vegetarian Iftar favorite, combining spiced mashed potatoes with crunchy corn tortillas. Naturally halal and easily made vegan by skipping cheese, they’re a quick, filling, and budget-friendly snack perfect for Ramadan evenings. Can be shallow-fried or air-fried for a lighter version.
Equipment
- 1 Potato masher,
- 1 Frying pan, Tongs.
Ingredients
- 3 Pcs Large russet potatoes peeled and boiled
- 1 tsp Cumin
- 1 tsp Chili powder
- ½ tsp Turmeric
- 12 pcs Corn tortillas
- Oil for shallow frying
- Salt to taste
Instructions
- Mash the boiled potatoes while warm. Mix in the cumin, chili powder, turmeric, and salt.
- Place a spoonful of the potato mix onto one half of a corn tortilla.
- Fold the tortilla in half.
- Heat ¼ inch of oil in a pan. Fry the folded tacos for 2–3 minutes per side until the shell is golden and stiff.
- Drain on paper towels and serve with salsa or chutney.
Notes
Air Fryer Method: Lightly brush both sides of the taco with oil. Air fry at 400°F for 8–10 minutes. Variation: Add some shredded Monterey Jack cheese inside with the potatoes for a "cheesy aloo" version.
Nutrition:
Calories: 190 | Protein: 4g | Carbs: 32g | Fat: 6g
Calories: 190 | Protein: 4g | Carbs: 32g | Fat: 6g