Go Back
–+ servings
potato tacos on a platter with avocado and salsa on top
Print Recipe
5 from 3 votes

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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican Inspired
Servings: 6 tacos
Calories: 173kcal
Author: Jacqueline Piper

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

To drizzle thick Greek yogurt:
  1. Add a few spoons of yogurt to a zip top bag.
  2. Add a tiny splash of water to thin out just a little bit and mix well.
  3. Press the air out of the bag and zip the top.
  4. 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.
  5. Alternatively serve some yogurt in a small side bowl or simple dollop it right on the tacos.
 
Nutrition information doesn't include optional garnishes because it can vary greatly.

Nutrition

Serving: 1taco | Calories: 173kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Fiber: 2g | Sugar: 1g