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Potato and Cheese Taquitos topped with shredded cabbage, diced tomatoes, chopped cilantro, and Mexican crema
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4.89 from 9 votes

Potato Taquitos

These Potato Taquitos are perfect for game day. A crispy and yummy appetizer topped with shredded cabbage, lime, and Mexican salsa. They are hard to resist!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 161kcal

Ingredients

Instructions

  • Warm up the corn tortillas in the microwave for 1 minute.
  • Make sure they are pliable and not stiff.
  • Add 2 tablespoons of potatoes to end of the tortilla and top with 1 tablespoon cheese.
  • Roll up the tortilla.
  • Insert a toothpick to the center of the taquito. Set aside.
  • Repeat until there are no more tortillas.
  • Heat oil in a large skillet.
  • Add 1-2 taquitos to the oil.
  • Do not overcrowd the pan or they will not brown properly.
  • Brown on all sides. About 2-3 minutes on each side.
  • Then lay on a paper towel to drain any excess oil.
  • Repeat until all are cooked.
  • Add desired toppings.
  • Enjoy!

Notes

Be sure not to overstuff the taquito, or it will be difficult to roll up.
Baking Instructions:
  • Bake at 350 degrees F for 15 minutes.
  • Turn and bake for an additional 7 minutes, or until completely heat through.
Freezing Instructions:
  • Make the recipe according to the instructions, but leave out the cheese.
  • Place in a sealable freezer bag, removing as much air as possible.
  • Thaw the taquitos in the fridge overnight.
  • Bake at 350 degrees F for 15 minutes. Turn and bake for an additional 7 minutes, or until completely heat through.
Frozen taquitos will last up to 3 months.
Taquitos will last up to 3 days in the fridge.

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 1mg