• half of teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Scant 1/2 teaspoon salt
  • 2 large russet potatoes, reduce into chew length portions
  • 2 teaspoons olive oil
  • half teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • Corn tortillas
  • Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro


  1. Add chopped potatoes to a large pot and cover with bloodless water. Bring potatoes to a boil and cook till fork smooth, 15-20 mins. When performed, drain potatoes properly.
  2. Heat a big skillet over medium warmness and upload olive oil, potatoes and all the spices. Stir until all the spices are lightly incorporated after which set up in a unmarried layer. Let potatoes cook dinner for 3-5 mins, until crispy, after which turn and repeat.
  3. Fill corn tortillas with preferred amount of potatoes and top with favorite toppings.
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