1 bag Little Potato Company Blushing Belle Potatoes
¼ cup vegetable oil (60 mL), plus 2 tablespoons
10 corn tortillas, warmed
4 tablespoons olive oil, divided
½ large red onion, thinly sliced
1 ½ cups shredded chicken (185 g)
2 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon chipotle powder
½ teaspoon paprika
¼ teaspoon ground cinnamon
fresh cilantro leaf, for garnish
lime zest, for garnish
Elote-Style Salsa
1 can fire-roasted whole corn kernels, drained
⅓ cup roma tomato (65 g), diced
¼ cup crema Mexicana (60 g)
2 tablespoons fresh cilantro, chopped
1 lime, zested
¼ cup crumbled queso fresco (30 g)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Nutrition Info
Calories 220
Fat 14g
Carbs 17g
Fiber 15g
Sugar 1g
Protein 5g
How to Make It
1. Step
Add the Little Potato Company Blushing Belle Potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 minutes, or according to the package instructions, until tender. Drain and let cool for 10 minutes.
2. Step
In a medium pan over medium-high heat, heat the vegetable oil until it reaches 300°F (150°C). Fold a tortilla in half and use tongs to hold the folded edge in the hot oil for 20 seconds, or until golden brown. Lay the tortilla in the oil and fry on each side for 30–60 seconds, until golden brown and crunchy. Transfer to a paper towel–lined plate to drain and repeat with the remaining tortillas. Set aside until ready to assemble the tacos.
3. Step
Heat 1 tablespoon of olive oil in a clean medium pan over medium-low heat. Add the red onion and sauté for 6 minutes, or until softened and lightly charred. Add the shredded chicken, 1 teaspoon salt, and the black pepper, and cook for 2 minutes, or until the chicken is well incorporated. Transfer the chicken mixture to a bowl and wipe out the pan.
4. Step
Using the palm of your hand, gently smash each potato, leaving the potatoes mostly intact. Transfer the potatoes to a medium bowl and gently toss with the cumin, chipotle powder, paprika, cinnamon, and remaining teaspoon of salt until well coated.
5. Step
In the same medium pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, lightly fry the seasoned potatoes until crispy and golden brown, 2 minutes per side. Transfer to a paper towel–lined plate to drain.
6. Step
Make the elote-style salsa: In a medium bowl, combine the fire-roasted corn, tomato, crema, cilantro, lime zest, queso fresco, salt, and pepper, and mix well.
7. Step
Assemble the tacos: Fill a taco shell with the chicken mixture and crispy potatoes. Top with the elote-style salsa and garnish with cilantro leaves and lime zest. Repeat with the remaining ingredients.
