Crispy Potato Tacos | Crispy on the outside, soft on the inside, these vegetarian tacos are an easy to make, budget friendly dinner. Make these simple tacos and top them with an avocado sauce, pico de gallo, yogurt or sour cream and a crumbly cheese for an indulgent, delicious weeknight dinner.
It's time to try potato tacos. If you've never had a potato taco before (also called 'Tacos de Papa' in Spanish) then you've been missing out.
These potato tacos are basically cheesy mashed potatoes stuffed into corn tortillas. Fry them until crispy and crunchy on the outside and cheesy and creamy on the inside. Then top the crispy potato tacos with anything that inspires you.
I like a fresh pico de gallo, creamy avocado cubes, a salty crumbly cheese, fresh cilantro and a yogurt drizzle.
You could also top them with a simple red sauce, or salsa and some crumbled cheese. Or stuff them with some slaw and add some hot sauce. Try dipping them in a Creamy Avocado Sauce or Guacamole.
The topping possibilities are varied and the tacos nights should be plenty!
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Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- Potatoes - Use your favorite boiling potato, I use whatever I have on hand, usually red potatoes or russet potatoes. Use two large potatoes for about 6 tacos. You could just as easily use leftover mashed potatoes for these tacos.
- Corn Tortillas - I learned how to make fresh corn tortillas by hand in the Yucatan, and they really are the best (to me), but at home I usually have to use store-bought corn tortillas, which are fine.
- Butter, yogurt, cheese - This is all to flavor the potatoes. Use your favorite cheese. Feel free to add in some hot sauce if you like, or ground cumin.
- Garnish - Go nuts here, use what you like! I use pico de gallo, cilantro, avocado, and a yogurt drizzle. See more ideas below in the serving section.
Instructions
Prep Tips
- peel and chop the potatoes into cubes
- prepare any toppings like pico de gallo, salsa, pickled red onions, etc.
Step 1. Reheat leftover mashed potatoes so that they are soft, or make mashed potatoes. To make mashed potatoes:
- Bring a large pot of water to a boil. Salt the water.
- Add peeled and cubed potatoes.
- Bring back to boil and cook for 10-12 minutes until potatoes are fork tender. The time will depend on the size of your potato cubes. Smaller cubes will cook faster.
- Once the potatoes are cooked, drain them and return them to the pot.
- Add the butter, yogurt, and cheese. Season with salt and pepper. Mash the potatoes, combining all of the ingredients together. I use a potato masher.
- Once the potatoes are mashed and everything is combined, taste the potatoes to check for seasoning. Add more salt and pepper if needed.
Step 2. Fill the tortillas. To prepare the tortillas for filling stack 6 tortillas together and wrap in a slightly damp paper towel or dish towel. Microwave for 30 seconds. This makes the tortillas bendable without breaking.
Keep the tortillas wrapped and work with one at a time so they don't dry out. Add ⅙ of the mashed potato mixture to one half of a tortilla. Spread it out and then fold the other half of the tortilla over so you have a half moon shape. Set aside to fry.
Step 3. Fry the tortillas. Heat a large skillet over medium to medium high heat with enough vegetable oil (or your favorite frying oil) for shallow frying, about ⅛ - ¼ inch (½ centimeter).
Fry the tacos, 2 to 3 at a time for about 2-3 minutes per side, or until the tortillas are crispy and browned.
How to serve potato tacos
Step 4. Serve the potato tacos. Because these tacos have a pretty simple filling and no slaw or sauce inside of them, I like to garnish them with a bit extra effort.
First add pico de gallo, a fresh salsa made with tomato, onion, jalapeno, lime, and cilantro. Then add some cubed avocado. Crumble over some queso fresco or feta cheese. Sprinkle with cilantro (or don't) and drizzle with yogurt, sour cream or Mexican crema. Squeeze some fresh lime juice over the top and serve.
For something different, you can open the tacos once they are fried and stuff in some shredded lettuce or a slaw if you want to and shake on some hot sauce.
You can also top them with a simple red sauce, some crumbly cheese and some cilantro.
Dip the tacos in a Creamy Avocado Sauce, or Guacamole.
RECIPE TIP: Use leftover mashed potatoes if you have them. Reheat them to soften them, adding a bit of cream if needed to loosen them up.
Substitutions
✔ These potato tacos are vegetarian
> Try sweet potatoes for the filling instead, or a cauliflower/potato mixture.
> Try my Easy Grilled Chicken Tacos
Equipment
I fry these potato tacos in my favorite large non-stick pan.
Storage
I haven't frozen these and I would suggest making them as needed. Store any leftovers in the fridge.
Reheat leftover tacos in the oven to crisp up again.
You can make the mashed potatoes ahead of time and assemble later. I suggest heating the potatoes to make them easier to spread.
What to serve with Potato Tacos
- Mexican Street Corn - Elote
- Mexican inspired chopped salad
- Pickled red onions
- Easy guacamole
- Mexican Mule Tequila Cocktail
Tips + FAQs
Potato tacos are made with corn tortillas and filled with a mashed potato mixture and then fried until crispy.
Tacos originate in Mexico and there are many varieties.
Recipe
Crispy Potato Tacos
Equipment
Ingredients
For the Tacos
- 2 medium potatoes (peeled and cubed)
- 1.5 oz shredded cheddar cheese (44 grams)
- 2 tablespoons butter
- 2 tablespoons plain Greek yogurt
- salt and pepper (to taste)
- 6 corn tortillas
- oil (for frying)
To garnish
- avocado, yogurt or sour cream drizzle, pico de gallo, crumbly cheese like cotija, (optional)
Instructions
- Make the filling: Boil the potato cubes for about 10-12 minutes or until fork tender. Drain and mash the potatoes. Add the butter, cheese and yogurt. Season with salt and pepper. Mix together well.
- Fill the tacos: Stack and wrap the tortillas in a slightly damp paper towel or a slightly damp kitchen towel and microwave for about 30 seconds to make them pliable. Take one tortilla out at a time and rewrap the rest. Spread one sixth of the potato mix onto half of the tortilla, spreading it out the edge. Fold the other half of the tortilla over and press it together. Set aside for frying and repeat with the rest of the tortillas. Try to work quick so the wrapped tortillas don't dry out.
- Fry the tacos: Heat a large skillet over medium to medium high heat and add oil. Once the oil is hot, fry about 3 tacos at a time (according to your pan size.) Fry about 2 minutes per side and set on a cookie rack once fried.
- To serve: Lay out a taco on a plate. Garnish as you like. I like to add pico de gallo, cubed avocado, crumbly cheese and a drizzle of yogurt.
Notes
- Add a few spoons of yogurt to a zip top bag.
- Add a tiny splash of water to thin out just a little bit and mix well.
- Press the air out of the bag and zip the top.
- Cut a small hole from one corner of the bag and use as a piping bag to drizzle the yogurt on top of the tacos.
- Alternatively serve some yogurt in a small side bowl or simple dollop it right on the tacos.
Nutrition
NUTRITION DISCLAIMER
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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