Potato Tacos

Potato Tacos


For the filling, see Meat and Potatoes Recipe.

  • 15 Corn tortillas
  • Salsa
  • Grape seed oil


*You can fry the tacos, bake them, or simply warm the tortillas without using any oil. Traditionally potato tacos are fried and crispy, but during the Daniel Fast it is better to abstain from fried foods.

1. Heat the tortillas in the microwave to make them pliable. Cooking times will vary depending on how many tortillas you need to heat. Brush both sides of each tortilla with oil.
2. Put a couple of tablespoons of the filling on each tortilla and roll them up.
3. Place the tacos down on a baking sheet in a way that they won’t open up. Bake at 350 degrees for about 10 minutes. If they are not crispy enough, bake for 5 more minutes or until they come out just the way you like them.
4. Serve with shredded lettuce and salsa.

Really basic salsa recipe:

*There are many types of salsas out there but here’s an easy way to make a simple salsa in 5 minutes.

1 large tomato
1 jalapeno or 3 dried chiles de arbol (use 1/2 bell pepper if you don’t like spicy foods)
1/2 onion (optional)
cilantro (optional)

1. Boil all the ingredients in a sauce pan for 5 minutes.
2. Blend the tomato, jalapeno, and onion. Season with a little salt and that’s it!
*Warning: It’s can be spicy.

6 Comments Add yours

  1. Elizabeth Hicks says:

    Are regular corn tortilla’s really allowed? I have been buying the 100% whole wheat tortilla for my family because they don’t contain yeast or any sugars or levening products.

    1. admin says:

      Regular corn tortillas are fine 🙂

  2. Dawn says:

    Any tips on how to keep the corn tortillas from breaking when you try to wrap them up???

    1. admin says:

      Heat them first in the microwave.

  3. Just Jeanae says:

    What a great idea! I think that we will have to add these to our weekly menu @ home. Thanks for sharing!

  4. woodentaste says:

    looks very good

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