Taco Truck potato tacos

Taco Truck potato tacos

Hungry For That
Lauren Bamford

When I opened Beatbox Kitchen in 2009, I had dreams of opening for breakfast on Saturday mornings. I managed to get myself out twice! Both times were a struggle as getting everything packed after a late Friday night was hard. My breakfast idea was pretty simple: I’d have a steak sandwich and a potato taco on the menu. Most people who came ordered the taco. This is probably when I started thinking that I needed to have a second truck just for tacos.

The potato taco is probably my favourite out of all the tacos we make. My friend Jeff Jank first introduced me to the potato taco at El Atacor in LA. El Atacor is your regular low-key taqueria that’s open late. After a couple of beers, their tacos de papa takes on a whole other dimension. I was so inspired that I started experimenting with my own potato taco. This is what we serve out of the Taco Truck.


Quantity Ingredient
2 desiree or other all-purpose potatoes, sliced 5 mm thick
250g ricotta
10g sliced pickled jalapenos, roughly chopped
250g red cabbage, thinly sliced on a mandoline
1 tablespoon red wine vinegar
8 Corn tortillas
190ml canola oil, (see recipe note)

Salsa verde

Quantity Ingredient
1/2 small white onion, roughly chopped
handful coriander leaves and stems, chopped
1 lime, juiced
1 garlic clove
1-2 fresh or pickled jalapenos
2 fresh or pickled tomatillos, chopped
pinch salt


  1. Bring a small saucepan of water to the boil. Cook the potato slices for about 10 minutes, or until cooked through, then drain.
  2. Mix together the ricotta and the sliced pickled jalapeños in a bowl.
  3. In another bowl combine the red cabbage with the red wine vinegar and a pinch of salt.
  4. To make the salsa verde, combine all of the ingredients in a food processor or blender and blitz until smoothish.
  5. Heat a non-stick frying pan over high heat. Warm the tortillas for about 10 seconds each, or until they become soft and pliable. Arrange the cooked potato slices on one half of each tortilla. Sprinkle with a pinch of salt and fold over.
  6. Heat the canola oil in a frying pan over medium heat. Fry the tacos for 2–3 minutes on one side, then flip carefully and fry on the other side for 2–3 minutes, or until crispy. Drain the tacos on paper towel. To serve, spread some of the jalapeño ricotta over each taco. Top with some red cabbage and salsa verde.


  • You may need slightly more or less oil to fry the tacos. The oil in the pan needs to be 5 mm deep.
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