Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 2 tacos)
Photo: Greg DuPree; Styling: Lindsey Lower

How to Make It

Step 1

Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.

Step 2

Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.

Step 3

 Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

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