These Mini Cheesy Potato Tacos are going to be your new favourite snack food. Cumin spiced onions and potatoes stuffed into mini tacos and then topped with cheese and baked to melty perfection.
This is snack food at its best.
World cup fever has swept the nation, and this is the first time the kids have been interested. Four years ago they were too young to understand and too young to concentrate for that long. This year they had a blind draw at school, each child has a country, they are learning the flags, the national dress, the local culture. You applaud the schools efforts, it is a great way to engage the children in learning. Although you seriously doubt your sons team is going to make it out of the group stages, but he is currently loving it. At least he is pragmatic enough to understand they aren’t favourites and is ready to fall back on his home nation (not that Australia has that much chance either – SORRY GUYS!)
The games are all set to record, they may be old enough to understand but they aren’t old enough to stay up and watch football at 11pm. It is an after school treat, and after school treats need after school snacks. Something easy to make, easy to eat and filling enough to get them through until dinner.
Enter cheesy potato tacos, crisp flour tortillas filled with a cumin spiced potato and onion mixture and topped with melted cheese. Flavour packed and perfect for watching the game.
Mini Tacos!!! Can I find them in the shops?
When it comes to finger food mini tacos are perfect, but even the small street sized tacos you can buy in stores are a bit large. Perfect for a snack but not really finger food. That is when you need mini taco shells!
How can I make mini taco shells at home?
I like to use a cookie cutter and cut mini tortillas from a large tortilla. With some clever cutting you can get 4 mini tortillas from a regular tortilla or 6 from a jumbo one.
After that it is a case of making the filling a little smaller and you are good to go.
Are mini tacos harder to fill? And how do you keep then together?
I have handy tip for filling and baking your mini tacos. Use an upside down mini muffin tray. The cups provide the perfect space to fold your mini tacos into, keeping them upright for filling and meaning you can transfer them directly to the oven and bake them. After baking the mini tacos stay together.
How to make the cheesy potato filling
To ensure the taco isn’t too dry, I cook the potato and onion in a stock mixture. As the potato cooks it releases some starch and this thickens the remaining stock. You can see from the picture above the potatoes are sort of coated rather than wet.
With the help of cumin, turmeric and paprika, you have a flavored packed potato mixture that spoons easily into your mini tortillas.
Do these Mini Cheesy Potato Tacos keep?
I have kept these in an airtight container overnight and then reheated them gently in the oven. I can’t say they were quite as good as fresh from the oven, but I wouldn’t ever turn one down 😉
When I made the video I passed a pot of these to a friend. She and her girls ate them cold on the way home from school, so although I haven’t tried it, she assures me they are delicious cold too.
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Mini Cheesy Potato Tacos
You can change the measurement from US to metric at the bottom of this list
- 4-5 medium potatoes (to yield 3 cups when chopped)
- 1 tbsp olive oil
- 1 large onion
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable broth
- 1 garlic clove - crushed
- 1 tsp cumin
- 1/2 tsp turmeric powder
- 1/2 tsp sweet paprika
- 3-4 flour tortillas - see notes
- 1 1/2 cups shredded cheese - I use a mixture of strong cheddar and mozzarella
- Cilantro - for garnish
- Pre-heat the oven to 350ºF/180ºC.
- Cut the potatoes into small dice.
- Peel the onion, cut in half and then cut into thin half moons.
- Gently heat the olive oil in a heavy based fry pan, over a medium heat.
- Fry the onion until tender and starting to colour.
- Add the potatoes and give them a good stir.
- Sprinkle over the cumin, salt and pepper and stir well to coat everything.
- Pour over the vegetable broth, bring to a low simmer and them place a lid on the fry pan.
- Cook over a low heat for 10 minutes until the potatoes are just cooked.
- Remove the lid and stir in the crushed garlic, extra cumin, turmeric powder and sweet paprika.
- Simmer with the lid off for a further 5 minutes until the stock has reduced down and the potatoes coated in a thick saucy layer.
- Remove from the heat and set aside until you are ready to fill your tortillas.
For the taco shells.
- Use a 2 1/2 inch (3 cm) cookie cutter to cut 4 mini rounds out of each flour tortillas (if your tortillas are jumbo you will get 6 out of each on)
To fill and cook
- To fill the tortillas, gently fold each disk in half and use an upturned mini muffin tin to keep it upright whilst you fill it.
- Add a spoonful of the potato mixture to each taco and then sprinkle with cheese.
- Cook the mini tacos for 7-8 minutes until the cheese has melted and the shells have crisped up.
Serve garnished with cilantro
Standard sized tortillas with give you 4 disks per tortilla but the jumbo ones will produce 6 rounds.
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