Smoky Street Tacos with Crispy Potato Coin Chips

Allergens

Milk, Wheat

Ingredients

• 1 lb ground beef
• 1 package taco seasoning mix
• 8 small corn tortillas
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup sour cream
• 1 lime, juiced
• 4 large russet potatoes
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Add the taco seasoning mix according to package instructions and stir well. Set aside.
2. Heat about 2 inches of vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
3. Slice the potatoes into thin coins, about 1/8 inch thick. Fry the potato coins in batches until golden brown and crispy, approximately 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet or microwave for 10 seconds.
5. Assemble the tacos by layering cooked meat, lettuce, tomatoes, sour cream mixed with lime juice, and a drizzle of your favorite hot sauce on each tortilla. Top with a generous pile of crispy potato coin chips.

Chef’s Insight

These tacos are perfect for entertaining, as they can be assembled quickly and enjoyed straight from the skillet.

Notes

Feel free to customize the tacos with your favorite toppings or sauces.