Ingredients
3 gold potatoes, cubed
2 tablespoons butter
4 oz shredded mexican cheese
2 oz shredded parmesan cheese
Fresh cilantro, stems removed and roughly chopped
Pickled Jalapenos
½ cup mayo
¼ cup salsa
1 tablespoon hot sauce
2 tablespoons pickled jalapeno juice
2 teaspoons chili lime seasoning
Olive oil
12 yellow corn tortillas
Tools
Baking sheet
parchment paper
Ramekin
Directions
Step 1
Preheat your oven to 400 degrees.
Step 2
On a baking sheet, lay out the tortillas and rub them with olive oil on both sides. (I learned this from Half Baked Harvest so I cant take credit!)
Step 3
In a medium sized pan on the stove over medium heat, add the butter and cubed potatoes and fry until lightly crispy.
Step 4
To assemble the tacos - Place 2 tablespoons of potatoes and the shredded cheeses on each tortilla.
Step 5
Bake for 8 minutes.
Step 6
While the tacos are baking you can make the sauce by combining the mayo, salsa, hot sauce, pickled jalapeno juice, chili-lime seasoning until creamy.
Step 7
Remove the tacos from the oven and using a wooden spoon fold each tortilla over so they look like a taco.
Step 8
Place back in the oven for another 8 minutes or until crispy and insane!
Step 9
Serve the tacos right off the sheet pan for your family. Place the sauce in a ramekin and add it to the sheet pan and toss some cilantro on top / jalapenos on the side.
