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Taco Potatoes5

Taco Potatoes

Dmitri Magi
Switch up taco night with these Taco Potatoes! Crispy potatoes topped with taco meat, guacamole, and tangy salsa make a flavorful, satisfying dinner. Easy to make with your choice of beef, pork, or chicken mince!
Calories: 460 | Protein: 30g | Carbs: 40g | Fat: 15g
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 3
Calories 460 kcal

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.