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Skip the Takeout Tonight and Make These Comforting Crispy Tacos

Chef Nyesha Arrington’s recipe for potato tacos is irresistible

Ellie Krupnick is executive director of editorial operations for Vox Media's lifestyle brands, and focuses on keeping Eater running smoothly. She previously edited Eater's shopping content, as well as lifestyle content on Racked, Mic, and HuffPost.

Nyesha Arrington has cooked in more settings than most chefs do in a lifetime: under Joël Robuchon in Las Vegas, at a restaurant in the British Virgin Islands, at LA hotspots including her own Native, and on the sets of Top Chef, Food Network’s Chef Hunter, and now Eater’s Improv Kitchen, as the series host and star. Accordingly, the Southern California native’s culinary influences are diverse, and as evidenced by her entertaining trials and tribulations on Improv Kitchen, there’s almost no dish she can’t take on.

But that doesn’t mean she can’t appreciate some homey classics, either — like deep-fried tacos. Arrington is joining Instagram Live as part of our Eater at Home series, to showcase her recipe a comforting crispy taco drowned in tomato broth. Check out the recipe below.

Crispy Potato Tacos with Spicy Heirloom Tomato Broth

Courtesy of Nyesha Arrington

12 corn tortillas
2 Yukon potatoes, peeled and diced into 1-inch cubes
3 tablespoons grapeseed oil
2 cloves garlic, finely minced
2 teaspoons cumin, ground
2 teaspoons chili powder, ground
1 tablespoon Himalayan salt

For the potatoes:

Bring a large pot of water to a boil, then turn down heat. Add the potatoes and cook until al dente, about 15-20 minutes. Drain the potatoes and place the pot used for cooking the potatoes over medium heat. Warm oil, add the garlic, and cook until fragrant (about 30 seconds). Remove from the heat.

Add the cumin, chili powder, potatoes, and salt. Mash the potatoes until they are smooth-ish. Taste and adjust if desired.

For the tomato-based broth:

2 medium heirloom tomatoes
¼ large onion, sliced
1 garlic clove, smashed
1 teaspoon cumin, ground
1 teaspoon paprika, smoked
2 chilis de árbol
10 cilantro sprigs, with stems
3 sprigs of oregano, leaves removed
4 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt

Place all ingredients in medium pot. Cook on medium-high heat, approximately 20 mins. Blend all ingredients using a blender until smooth, or use an immersion blender. Return to heat in same pot. Bring to simmer, taste for seasoning and adjust if desired.


Fill tortilla shells with potato mixture, roll, then freeze for a few hours. Then deep-fry at 375 degrees for approximately 3 minutes.

Garnish with sliced radishes, iceberg lettuce, and cilantro. Enjoy!