Description
Dive into the flavor explosion of Cajun Potato Smash Tacos with a vibrant, creamy Chipotle Slaw. This dish combines crispy, seasoned smashed potatoes with a zesty slaw, all wrapped in warm tortillas for a satisfying meal.
Ingredients
- Small Potatoes (Yukon Gold, red potatoes, or new potatoes)
- Cajun Seasoning
- Neutral Oil (canola, vegetable, or grapeseed oil)
- Corn or Flour Tortillas
- Green Cabbage (half a medium head, shredded)
- Carrots (grated or pre-shredded)
- Chipotle in Adobo Sauce (1-2 peppers, finely minced)
- Mayonnaise
- Lime Juice (freshly squeezed)
- Apple Cider Vinegar
- Salt
- Black Pepper
- Optional Garnishes (fresh cilantro, thinly sliced red onion, sour cream or crema)
Instructions
- Prepare the Chipotle Slaw: In a large bowl, combine the finely shredded green cabbage and grated carrots. In a separate small bowl, whisk together the mayonnaise, finely minced chipotle peppers, adobo sauce, fresh lime juice, apple cider vinegar, a pinch of salt, and a grind of black pepper. Pour the dressing over the cabbage and carrots, toss until evenly coated, cover, and refrigerate for at least 30 minutes.
- Boil & Smash the Potatoes: Thoroughly wash the small potatoes. Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain the potatoes and let them sit in the colander for a minute. Transfer to a clean surface and gently smash each potato until about 1/2 to 3/4 inch thick.
- Season & Pan-Fry the Smashed Potatoes: Sprinkle both sides of the smashed potatoes with Cajun seasoning, salt, and black pepper. Heat a large skillet over medium-high heat and add enough neutral oil to coat the bottom. Once hot, place the smashed potatoes in a single layer and cook for 5-7 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- Warm the Tortillas: Warm your tortillas by placing them over a gas flame for 15-20 seconds per side, or heat in a dry skillet for about 30 seconds per side. Keep them wrapped in a clean kitchen towel to stay warm.
- Assemble the Tacos: Lay out your warm tortillas, place a generous serving of crispy Cajun smashed potatoes on each, and top with a hearty spoonful of the chilled Chipotle Slaw. Garnish with fresh cilantro or thinly sliced red onion if desired, and serve immediately.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Don't overcrowd the pan when frying the potatoes for optimal crispiness. The Chipotle Slaw can be made ahead of time for deeper flavors. Adjust spice levels according to your preference.