48 Tacos for Under $9 by @beyondfoodmarket

35 min

48 servings

  1. Scrub the 10 lb potatoes thoroughly, leaving the skins on.

  2. Cook

    Cook the potatoes in the Instant Pot on high pressure for 20 minutes.

  3. Peel

    Alternatively, peel and cut the potatoes into chunks.

  4. Boil

    Boil the potato chunks for 15 to 20 minutes, until fork-tender.

  5. Drain

    Drain the cooked potatoes completely.

  6. Mash

    Mash the cooked potatoes until mostly smooth.

  7. Warm

    Warm the 48 corn tortillas in the microwave until pliable.

  8. Spoon

    Spoon mashed potatoes into the center of each warmed tortilla.

  9. Heat

    Heat the cooking oil in the frying pan over medium heat.

  10. Fry

    Fry the filled tacos until crispy and golden on both sides.

  11. Slice

    Slice or divide the 5 avocados among the finished tacos.

48 Tacos for Under $9 by @beyondfoodmarket

35 min

48 servings

Preparation Steps

  1. Step 1/11

    Scrub the 10 lb potatoes thoroughly, leaving the skins on.

    🥔Potatoes
    🥕Vegetable brush

  2. Step 2/11

    Cook the potatoes in the Instant Pot on high pressure for 20 minutes.

    🥔Potatoes

  3. Step 3/11

    Alternatively, peel and cut the potatoes into chunks.

    🥔Potatoes
    🔪Knife
    🪵Cutting board

  4. Step 4/11

    Boil the potato chunks for 15 to 20 minutes, until fork-tender.

    🥔Potatoes

  5. Step 5/11

    Drain the cooked potatoes completely.

    🥔Potatoes
    🧺Colander

  6. Step 6/11

    Mash the cooked potatoes until mostly smooth.

    🥔Potatoes
    🥔Potato masher

  7. Step 7/11

    Warm the 48 corn tortillas in the microwave until pliable.

    🥙Corn tortillas

  8. Step 8/11

    Spoon mashed potatoes into the center of each warmed tortilla.

    🥔Potatoes
    🥙Corn tortillas
    🥔Potato masher

  9. Step 9/11

    Heat the cooking oil in the frying pan over medium heat.

    🫗Cooking oil
    🍳Frying pan

  10. Step 10/11

    Fry the filled tacos until crispy and golden on both sides.

    🥙Corn tortillas
    🥔Potatoes
    🫗Cooking oil
    🍳Frying pan
    🥄Spatula

  11. Step 11/11

    Slice or divide the 5 avocados among the finished tacos.

    🥑Avocados
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Vegetables, Fruits, Grains

Ingredients

Potatoes, Avocados, Corn tortillas, Oil, Salsa

Notes

Potatoes (skin left on), Avocados (for topping), Oil (for frying, amount not given), Salsa (optional topping)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free, Soy-free, Whole-food plant-based

Calories

115 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 18g, Fat: 4g, Fiber: 3g, Sugars: 0.5g, Sodium: 8mg

Nutritional Information

Minerals

Potassium: 280mg, Iron: 0.8mg, Magnesium: 22mg

Vitamins

Vitamin C: 5mg, Vitamin B6: 0.15mg, Vitamin K: 5mcg, Folate: 18mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

Vegetable brush, Potato masher, Frying pan, Spatula, Knife, Cutting board, Colander

Appliances

Pressure cooker, Microwave, Stove

Type

Type

Type Of Dish

Snack, Appetizer, Main Course, Street Food

Occasions

Lunch, Dinner, Family Meal, Meal Prep, Budget Meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

Mexican

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Golden, Creamy, Soft, Hearty

Flavors

Earthy, Mild, Savory, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 4 days (Store tacos in an airtight container,Store avocado separately when possible,Reheat in a frying pan or oven for crispness), freezer : 2 months (Freeze cooked tacos in a single layer before transferring to a freezer-safe container,Freeze without avocado,Reheat from frozen in an oven or frying pan)