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A taco dorado sinaloa style

Tacos dorados

Tacos dorados, Sinaloa style. Corn tortillas filled with potatoes and finished up with lettuce, cucumber, radishes, pickled onions and covered with tomato based broth.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican vegan
Servings 4 people
Calories 366 kcal

Equipment

  • Thermometer
  • Dutch oven
  • Tooth picks

Ingredients
  

  • 2 ½ cups cooked and mashed potatoes
  • Pinch of salt
  • 12 corn tortillas
  • 4-6 avocado oil or safflower oil or frying oil of your taste

For the tomato-based broth

  • 4 large tomatoes about 1lb/450g
  • ¼ large onion
  • 1 garlic clove
  • 10 cilantro sprigs
  • ½ to 1 tablespoon dried Mexican oregano
  • Pinch of salt

For serving:

  • Mexican Pickled onion recipe in notes
  • 4-6 cups shredded lettuce
  • 2 thinly sliced cucumber
  • 4-6 thinly sliced radishes

Instructions
 

  • To cook the potatoes start by adding 1lb/450g of small potatoes to a pot of salted water. Make sure the water covers them completely. Boil until the potatoes are completely soft. Drain and mash with a potato masher. Taste for seasoning and adjust if necessary.
  • Put the tomatoes, onion, garlic, cilantro, and oregano in a pot with 1 cup of water and cover. Cook on medium-high heat for 10 -15 or until the all is completely soft. Add a big pinch of salt, blend all the vegetables using a blender, or use an immersion blender. Taste for seasoning and adjust if necessary.
  • To form the tacos, heat the corn tortilla until pliable, add one tablespoon of mashed potatoes. Make sure the filling covers the tortilla from side to side. Fold in half and secure with a toothpick or bamboo skewer.
  • Heat the oil to 350ºF. Fry two by two the tacos until golden brown, about two to three min on each side.
  • Drain the tacos on a baking sheet lined with paper towels.
  • To serve the tacos, put three on a bowl, remove the toothpicks. Open the tacos carefully so they do not break and fill with lettuce, cucumber, radishes, and top with pickled onion.
  • Pour over some tomato broth and enjoy. Eat immediately.

Nutrition

Calories: 366kcalCarbohydrates: 76gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 95mgPotassium: 1199mgFiber: 11gSugar: 9gVitamin A: 1831IUVitamin C: 57mgCalcium: 123mgIron: 2mg
Keyword deep fried tacos, mexican vegan taco, plant based tacos

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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