These Crispy Potato Tacos are a delicious (and budget-friendly!) meal everyone in my family loves. The tacos have creamy mashed potatoes inside a crispy, pan-fried corn tortilla.
Your Next Taco Night Should Definetly Feature These Potato Tacos!
What's not to love about Crispy Potato Tacos (tacos de papa)? We've got a crispy, golden corn tortilla shell filled with warm, creamy, cheesy potatoes–YUM! This is Mexican street food at it's finest (okay, elote deserves to be on that list as well). Plus, potato tacos are a great meatless/vegetarian dinner my kids absolutely devour. We serve them piled with salsa, a dollop of sour cream, and a squeeze of lime.
My biggest tip: Don't skip crisping the tortillas in the pan! That golden, crunchy exterior is what makes these tacos so irresistible (especially to contrast with the creamy potato filling). It takes just 2-3 minutes per side in a hot skillet with a little oil. ALSO, this is a great recipe to use up leftover mashed potatoes!
Try all of my taco and Mexican recipes, like Slow Cooker Chicken Tacos, Birria Tacos, Tacos Al Pastor, Carne Asada Tacos, Ground Beef Tacos, Korean Beef Tacos, and Salmon Tacos!
How to make Crispy Potato Tacos:
Make the Potato Filling: Peel and chop potatoes then boil until very tender (10-15 minutes). Mash with butter, sour cream, salt, garlic powder, and onion powder until smooth then stir in the shredded cheese. Taste and adjust seasonings as needed. You want a very soft and creamy mashed potato filling.
Fill the Tortillas: Warm corn tortillas (so that they don't break!). I love to use this tortilla warmer so they stay warm and pliable as I add the filling. Then spoon about 3 Tablespoons of potato filling onto one side of each tortilla and gently fold in half.
Crisp and Serve: Heat about ½ inch oil in a skillet until it reaches 350°F. Cook each filled taco in a hot oiled skillet for about 2 minutes on the first side and 1-2 minutes on the other side, until golden brown and crispy. Serve with your favorite toppings like salsa, guacamole, or sour cream!
Crispy Potato Tacos (Tacos de Papa)
Ingredients
Potato Filling:
- 1 pound yukon gold potatoes
- 2 Tablespoons butter
- 1/4 cup sour cream
- 1/2 teaspoons salt (or more , to taste)
- 1/4 teaspoon garlic powder (or more , to taste)
- 1/4 teaspoon onion powder (or more , to taste)
- 1/3 cup milk , or more as needed
- 1 cup shredded Monterey Jack or Oaxaca cheese
Tacos:
- 12 corn tortillas
- Neutral oil for frying (avocado, canola or vegetable oil)
Optional Toppings:
- Shredded lettuce
- Crumbled cotija or queso fresco
- Mexican crema or sour cream
- Salsa
- Lime wedges
Instructions
- Cook potatoes: Peel and cut potatoes into chunks, place in a pot, cover with cold salted water, bring to a boil, and cook until very tender, about 10-15 minutes. Drain well.1 pound yukon gold potatoes
- Mash potatoes with butter, sour cream, salt, garlic powder, and onion powder until creamy. Add milk as needed, to make them smooth. Stir in the shredded cheese.2 Tablespoons butter, ¼ cup sour cream, ½ teaspoons salt (or more, ¼ teaspoon garlic powder (or more, ¼ teaspoon onion powder (or more, ⅓ cup milk, 1 cup shredded Monterey Jack or Oaxaca cheese
- Warm tortillas (so they don’t crack) Heat a dry skillet over medium heat and warm corn tortillas for 15–20 seconds per side until soft and flexible, then place in a tortilla warmer or wrap in a clean dish towel to keep warm.12 corn tortillas
- Assemble: Add about 3 tablespoons potato filling to each tortilla and fold gently in half.
- Pan fry: Pour about ½ inch oil into a skillet and heat over medium heat (until the oil reaches 350°F or a tortilla edge sizzles immediately when dipped into the oil). Fry tacos 2–3 at a time for about 2 minutes on the first side and 1–2 minutes on the second side until golden brown and crispy, then transfer to paper towels or a wire rack.Neutral oil for frying
- Serve warm, with salsa, sour cream, lettuce, lime wedges, and cotija or queso fresco if desired.
Notes
Nutrition
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