SQ picture of a small potato taco garnished with cilantro
Print Recipe
5 from 4 votes

Mini Cheesy Potato Tacos

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snacks
Cuisine: Mexican
Servings: 16
Calories: 92kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 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

Instructions

  • 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

Notes

Standard sized tortillas with give you 4 disks per tortilla but the jumbo ones will produce 6 rounds.

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 241mg | Potassium: 251mg | Fiber: 1g | Vitamin A: 135IU | Vitamin C: 6.6mg | Calcium: 79mg | Iron: 2.2mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts