If you’re looking for a fun twist on taco night, these Taco Potatoes are just what you need! Crispy, seasoned potatoes topped with flavorful taco meat, fresh guacamole, and a tangy homemade salsa make for a dinner that’s both satisfying and delicious. It’s the perfect weeknight meal—easy to make and packed with bold flavors. Whether you use beef, pork, or chicken mince, this dish is sure to become a household favorite.
Method
Prep and Cook the Potatoes
Start by preparing the potatoes, as they form the crispy base for this dish. Begin by dicing 600 grams of potatoes into small, bite-sized cubes. This ensures they cook evenly and crisp up beautifully. Bring a pot of water to a boil and add the diced potatoes, boiling them for about 5 minutes. This brief parboiling step helps to soften the potatoes just enough to achieve a tender interior without overcooking. Once boiled, drain the potatoes thoroughly and allow them to cool slightly.
Transfer the potatoes to a bowl and lightly coat them with spray oil. Sprinkle on a sachet of chip seasoning or your preferred seasoning mix, ensuring the potatoes are evenly coated. For an air fryer, place the seasoned potatoes in the basket and cook them at 180°C (350°F) for 20 minutes, shaking the basket halfway through for even crisping. If using an oven, spread the potatoes on a baking sheet in a single layer and roast at the same temperature until golden and crispy, turning them halfway through the cooking time.
Make the Taco Meat
While the potatoes are cooking, it’s time to prepare the flavorful taco meat. Heat a large frying pan over medium heat and add a small amount of oil if needed. Once hot, sauté a diced small onion until it turns soft and translucent, releasing its natural sweetness. Next, add 500 grams of lean mince—whether it’s pork, chicken, or beef, the choice is yours. Cook the mince, stirring occasionally, until it is fully browned and crumbled.
Once the meat is browned, stir in two crushed garlic cloves and half a packet of taco seasoning, mixing well to coat the mince in the aromatic spices. Add 2 tablespoons of tomato purée to enhance the flavor and provide a rich base. Finally, pour in 100 milliliters of water or stock, and allow the mixture to simmer gently. This step helps the flavors meld together while reducing the liquid to create a slightly thickened, well-seasoned taco meat filling.
Prepare the Guacamole
Fresh guacamole adds a creamy, tangy component to the dish. In a mixing bowl, mash two ripe avocados using a fork until you achieve a smooth yet slightly chunky texture. Add the juice of half a lime to prevent browning and to provide a refreshing zing. Stir in a handful of chopped coriander for an herbaceous note, along with 1 tablespoon of diced jalapeños for a subtle kick of heat. Incorporate half a diced red onion for crunch and a touch of sharpness. Season the guacamole with a pinch of salt and give everything a final mix, ensuring the flavors are well balanced.
Make the Salsa
The homemade salsa is another key topping that brings brightness and a hint of spice to the dish. In a separate bowl, combine 3 to 4 chopped tomatoes, which form the base of the salsa. Add 1 tablespoon of diced jalapeños for a touch of heat, half a diced red onion for sharpness, and a handful of chopped coriander for freshness. Squeeze in the juice of half a lime to tie the flavors together, and season with a pinch of salt. Toss the ingredients gently to create a vibrant and tangy salsa that perfectly complements the other elements.
Assemble the Taco Potatoes
With all components ready, it’s time to bring the dish together. Start by plating the crispy, seasoned potatoes as the base. Spoon the flavorful taco meat over the potatoes, distributing it evenly. Next, add dollops of the freshly made guacamole and salsa on top, or serve them on the side for easy customization. For an extra garnish, sprinkle additional chopped coriander over the assembled dish.
This layered presentation not only looks appealing but also ensures each bite is packed with the bold and satisfying flavors of crispy potatoes, seasoned meat, creamy guacamole, and tangy salsa. Serve immediately and enjoy!
Taco Potatoes
Equipment
- Air fryer or baking sheet
- Large frying pan
- Knife and cutting board
- Mixing bowls (for guacamole and salsa)
- Fork (for mashing avocado)
Ingredients
- For the Taco Meat:
- 1 small onion diced
- 1/2 packet taco seasoning
- 500 g lean mince pork, chicken, or beef
- 2 crushed garlic cloves
- 2 tbsp tomato purée
- 100 ml water or stock
- For the Potatoes:
- 600 g potatoes diced
- 1 sachet chip seasoning or your favorite seasoning mix
- Spray oil
- For the Guacamole:
- 2 small ripe avocados
- Juice of 1/2 lime
- Handful of chopped coriander
- 1 tbsp diced jalapeños
- 1/2 red onion diced
- Pinch of salt
- For the Salsa:
- 3-4 tomatoes chopped
- 1 tbsp diced jalapeños
- 1/2 red onion diced
- Handful of chopped coriander
- Juice of 1/2 lime
- Pinch of salt
Instructions
- Step 1: Prep and Cook the Potatoes.
- Dice the potatoes and boil them for 5 minutes. Drain and add them to an air fryer with spray oil and chip seasoning. Cook at 180°C (350°F) for 20 minutes, shaking halfway through. (Alternatively, roast in the oven at the same temperature until crispy.)
- Step 2: Make the Taco Meat.
- Heat a frying pan over medium heat and sauté the diced onion until soft. Add the mince and cook until browned. Stir in the garlic and taco seasoning, followed by the tomato purée and water or stock. Let the mixture simmer until the liquid reduces and the flavors meld.
- Step 3: Prepare the Guacamole.
- Mash the avocados in a bowl with a fork. Stir in the lime juice, chopped coriander, jalapeños, diced red onion, and a pinch of salt.
- Step 4: Make the Salsa.
- In another bowl, mix the chopped tomatoes, diced jalapeños, red onion, coriander, lime juice, and salt.
- Step 5: Assemble the Taco Potatoes.
- Plate the crispy potatoes and top with the taco meat. Add dollops of guacamole and salsa on top or on the side. Garnish with extra coriander if desired.
Notes
- Don’t Overboil Potatoes: Boil them just until slightly tender to ensure they crisp up nicely in the air fryer or oven.
- Adjust Spice Levels: If you’re not a fan of heat, reduce the amount of jalapeños in the guacamole and salsa.
- Simmer the Taco Meat: Let the meat simmer long enough to thicken the sauce and infuse the flavors.
Serving Suggestions
- Pair with a fresh side salad for extra crunch.
- Add sour cream or a sprinkle of grated cheese for a creamy finish.
- Serve with tortilla chips for an added crunch.
Fun Fact
Did you know tacos date back to the 18th century in Mexico? They were originally filled with fish and cooked in coal mines. This potato twist is a modern spin that keeps all the delicious taco flavors alive!
Conclusion
These Taco Potatoes are a delightful way to change up taco night. They’re flavorful, easy to make, and packed with toppings like guacamole and salsa that take them to the next level. Perfect for a quick weeknight meal or a fun dinner with friends, this recipe is one you’ll want to make again and again. Try it out and let me know how much you love it!