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Delicious Crispy Potato Tacos
Have you tried Taco Dorados de Papa? These tacos are made with corn tortillas, stuffed with creamy mashed potatoes, and fried until they’re crispy and golden. Add your favorite toppings and enjoy the best taco you’ve ever had!
Let’s get cookin’ with this easy-peasy taco recipe that’ll have your taste buds doing a happy dance. Grab some spuds and mash them up with butter, cheese, garlic, and a sprinkle of chile powder if you’re feeling feisty. Then, stuff those flavor bombs into corn tortillas and fry ’em up crispy like a boss. Voila, your very own potato tacos!
Crispy Potato Tacos translates to Tacos Dorados de Papa in Spanish. These crispy potato-filled tacos are a delicious dish originally from Jalisco in western Mexico. Traditionally, the filling for potato tacos consists of mashed, seasoned potatoes. However, other ingredients such as cheese and chili powder (optional) can also be added. These tacos are typically consumed for dinner during the Lenten season.
Why Make Crispy Potato Tacos?
🌮These potato tacos are great for feeding your family on a budget.
🌮This recipe is very easy and a great way to use up leftover mashed potatoes.
🌮Tacos de papa is a simple vegetarian Mexican dish.
🌮Quick & easy to make this delicious recipe in 30 minutes
Ingredients
Potatoes– Russet, Gold, or Red potatoes are perfect choices for this recipe.
Cheese – Monterey Jack, Quesadilla, or Cheddar are all great options.
Spices – Salt, black pepper, chili powder (optional), and garlic powder.
Corn Tortillas
Cooking oil – Vegetable, canola, or corn oil
How to Make Potato Tacos
Thoroughly wash the potatoes and peel the skin off.
Bring to a boil over medium-high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl.
Roughly mash softened potatoes. Add butter, cheese, garlic powder, chili powder (optional), salt, and black pepper, and mix to combine.
Heat the corn tortillas in the microwave for 30 seconds.
In a large skillet, heat the oil over medium-high heat.
Spread about 3 tablespoons of the mashed potatoes on one side of the tortillas and fold them to create tacos.
Fry each taco for about 2 minutes per side, or until the tortillas are golden and crispy, flipping the taco carefully with a small spatula.
Place the tacos on a baking sheet covered with paper towels to soak up any excess oil. Continue frying the tacos in batches until complete.
Top with your favorite toppings…avocado crema, salsa, cotija cheese, or Mexican crema.
Variations:
•Want Spiciness? add diced jalapeños, roasted strips of poblanos, or serranos can be added to the mashed potatoes
•Vegan? Leave out cheese and butter, or replace it with vegan cheese and butter( or replace butter with water).
•Meat: Add crispy bacon bits, cooked shredded chicken, or cooked ground beef
Can I make this recipe in advance?
You can make the mashed potatoes ahead and refrigerate a couple of days before assembling and frying tacos.
How to serve Crispy Potato Tacos
Crispy and crunchy tacos on the outside and flavorful creamy cheesy inside.
•Stuff with Pico de Gallo, Mexican Taco Slaw, or roasted jalapeño salsa
•Top with avocado crema, Mexican crema, or crumbled cotija.
Crispy Potato Tacos (Tacos Dorados de Papa)
Ingredients
- 3 large russet potatoes
- 2 tbsp butter
- 1 cup Monterey Jack Cheese, shredded
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp chile powder (optional)
- 12 corn tortillas
- Vegetable oil for frying
Instructions
- Thoroughly wash the potatoes and peel the skin off.
- Bring to a boil over medium-high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl.
- Roughly mash softened potatoes. Add butter, cheese, garlic powder, chili powder (optional), salt, and black pepper, and mix to combine.
- Heat the corn tortillas in the microwave or comal for 30 seconds.
- In a large skillet, heat the oil over medium-high heat.
- Spread about 3 tablespoons of the mashed potatoes on one side of the tortillas and fold them to create tacos.
- Fry each taco for about 2 minutes per side, or until the tortillas are golden and crispy, flipping the taco carefully with a small spatula.
- Place the tacos on a baking sheet covered with paper towels to soak up any excess oil. Continue frying the tacos in batches until complete.
- Top with your favorite toppings…avocado crema, salsa, cotija cheese, or Mexican crema.
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