Crispy Taquitos
These healthy & crispy Taquitos are easy to prep ahead, making them great for a weekday meal! They are filling and delicious!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large russet potatoes cut into large cubes (Skin on. Washed & scrubbed )
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- ¼ teaspoon each: onion powder and garlic powder
- 20 thin corn tortillas (see note below)
- Oil spray
- Shredded lettuce or cabbage
- Salsa Mexicana or your preferred salsa
- Chipotle Crema or Cilantro Lime Crema
- Pickled Onions
- Radishes, cucumbers, pepitas, crumbled cheese
Instructions
- 1
In a medium saucepan, add the potatoes with enough water to cover them. Cook on medium-high for about 10 minutes or until potatoes are soft. Pierce with a fork to check the tenderness.
- 2
Drain potatoes and place in a large bowl. Season with the salt, pepper, garlic & onion powder.
- 3
Mash potatoes with a potato masher or with the back of a fork.
- 4
Stack the tortillas and place inside a kitchen towel or large ziploc bag. Microwave for about 15 seconds or until the tortillas are warm and pliable.
- 5
To assemble the tacos, take one tortilla out of the time to keep the rest warm. Add about 1/4 cup potato filling and roll the tortilla tightly. Place seam side down on an air fryer or a baking tray. Repeat process for the rest of the taquitos.
- 6
Lightly spray each one with cooking spray.
- 7
Air Fry
- 8
Air fry the taquitos for 7 to 9 minutes at 400 F degrees (200 C)
- 9
Place the rolled taquitos in a single layer in the air fryer basket, leaving a little space around each one. Depending on the size of your air fryer, you may need to work in batches.
- 10
Bake
- 11
Preheat the oven to 400 degrees F. (200 C)
- 12
Bake for 15 minutes or until the tortillas are crispy.
- 13
Serve
- 14
Serve warm and garnish with your favorite toppings.