CRISPY BAKED TACOS
PREP TIME: 15 MINUTES
COOKING TIME: 30 MINS
SERVES: 5
INGREDIENTS
750g Spud Lite potatoes, mashed
3 spring onions, finely sliced
1 ½ teaspoons smoked paprika
1 ½ teaspoon Mexican spice mix
1 ½ cups Mexican cheese blend
¼ cup coriander
Salt flakes and freshly ground black pepper
10 regular flour tortilla
To serve:
1/3 cup tomato salsa
1/3 cup sour cream
10 coriander sprigs, to serve
METHOD
1. Preheat oven to 200ºC (180ºC fan-forced) and line a large baking tray with baking paper.
2. Place potatoes in a saucepan covered in cold water over medium heat and bring to the boil. Cook for 10 minutes or until tender. Drain and return to pan to dry out for 1-2 minutes. Crush potatoes to a rough mash. Add spring onions, paprika, spice mix, cheese, coriander, salt and pepper, stirring to combine.
3. Evenly divide potato mixture over half of each tortilla, folding in half to encase the filling. Spray both outer sides of the tortillas, with oil and place on prepared baking tray.
4. Place tray in preheated oven and bake for 10 minutes, before turning tortillas over and baking for a further 10 minutes.
Serve tortillas with lashings of salsa, sour cream and finish with coriander.
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