Indian Style Potato Tacos makes for a quick and tasty fusion dish for your weeknight dinner. They are vegetarian and budget friendly which will be loved by your family.
Serve these Potato Tacos with fresh and vibrant Pico de Gallo.
Please note that these are just Indian inspired potato tacos, not the traditional recipe.
You will love this recipe
- if you love both Indian and Mexican cuisine
- comes together in 30 minutes
- easy weeknight dinner if you have store bought tortillas
- vegetarian dinner
- can be made vegan by skipping cheese
Step by Step Instructions:
Cook the potato till tender. Let cool a bit, remove the skin and mash them.
In a skillet heat oil and saute the onion and bell pepper till slightly soft. Sprinkle some salt.
To a large bowl add the mashed potatoes, sauteed onion and bell pepper, red chili flakes, cumin powder, chaat masala, chopped pickled jalapeno (optional), salt, coriander leaves and lemon juice.
Mix it well, taste and adjust the seasoning.
Take a corn tortilla, spread a teaspoon of maggi sweet and spicy chili sauce, add some mexican style cheese on one side of the tortilla, some potato filling and finally top it with more cheese. Do not fold the corn tortilla, if not it will break.
Heat a skillet and spread some oil. Place the prepared tortilla on the skillet and warm the tortilla for 20 seconds. Now fold the tortilla to half and pan fry on both sides till brown and crispy.
Remove and serve the Indian style potato tacos with fresh pico de gallo.
Frequently Asked Questions
Serve the potato tacos with pico de gallo or salsa.
They are slightly crispy on the outside and soft inside.
You can, but they tastes best when eaten right away.
More Fusion Recipes –
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Indian Potato Tacos
Ingredients
- 2 small russet potato
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 ½ teaspoon red chili flakes
- 1 ½ teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon pickled jalapeno, finely chopped optional
- salt to taste
- 1 – 2 teaspoon lemon juice
- 2 tablespoon coriander leaves, finely chopped
- about 10 small corn tortillas
- Mexican style blended cheese, as needed
- Indian maggi sweet and spicy chili sauce as needed available in Indian stores
- 2 teaspoon oil to sauté the onion and bell pepper and more for pan frying the tacos
Instructions
Cooking the potato in the instant pot-
- Wash and scrub the potato and prick each potato with a fork about 2 to 3 times.
- Pour 1.5 cups of water into the instant pot and place the potato on a trivet.
- Close the lid and adjust the vent to sealing position. Pressure cook for 12 minutes. When the cook time ends, wait for ten minutes before you open the lid.
To make Indian Potato Tacos-
- Cook the potato till tender. Let cool a bit, remove the skin and mash them. I used instant pot to cook them.
- In a skillet heat oil and saute the onion and bell pepper till slightly soft. Sprinkle some salt while cooking.
- To a large bowl add the mashed potatoes, sauteed onion and bell pepper, red chili flakes, cumin powder, chaat masala, chopped pickled jalapeno (optional), salt, coriander leaves and lemon juice.
- Mix it well, taste and adjust the seasoning.
- Take a corn tortilla, spread a teaspoon of maggi sweet and spicy chili sauce, add some mexican style cheese on one side of the tortilla, some potato filling and finally top it with more cheese. Do not fold the corn tortilla, if not it will break.
- Heat a skillet and spread some oil. Place the prepared tortilla on the skillet and warm the tortilla for 20 seconds. Now fold the tortilla to half and pan fry on both sides till brown and crispy.
- Remove and serve the Indian style potato tacos with fresh pico de gallo.
To make Pico de Gallo –
- To a bowl add 2 finely chopped medium tomato, ½ cup finely chopped onion, 1 chopped jalapeno and a big handful of chopped cilantro.
- Add lime juice and salt and mix it well. Taste and adjust the seasoning.
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