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Best Crispy Potato Tacos Recipe

Close-up of three golden, crispy potato tacos filled with seasoned potato and topped with shredded lettuce and a drizzle of white sauce.
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Make authentic, crunchy potato tacos using this straightforward recipe. We focus on achieving a golden brown, fried texture for a satisfying Mexican street food experience.

Ingredients

Scale
  • 1 pound Russet potatoes, peeled and diced small
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 12 corn tortillas
  • Vegetable oil for frying (about 1 inch deep)
  • Toppings: Shredded lettuce, crumbled cotija cheese, salsa roja, Mexican crema

Instructions

  1. Boil the diced potatoes in salted water until fork-tender, about 10 to 12 minutes. Drain them completely.
  2. In a bowl, lightly mash the drained potatoes, leaving some texture. Do not make them smooth like mashed potatoes.
  3. Mix in the 1 tablespoon of vegetable oil, salt, pepper, garlic powder, and cumin into the potatoes.
  4. Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Place about 2 tablespoons of the potato filling onto the center of each warm tortilla. Fold the tortilla in half around the filling to create a taco shape. Secure with a toothpick if necessary.
  7. Carefully place the filled tacos into the hot oil, working in batches so you do not crowd the pan.
  8. Fry for 2 to 3 minutes per side, until the tortillas are golden brown and crispy.
  9. Remove the crispy potato tacos from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Remove toothpicks before serving.
  10. Serve immediately with your preferred toppings like lettuce, cheese, salsa, and crema.

Notes

  • For extra crispiness, you can briefly pan-fry the cooked potato filling in a separate skillet before adding it to the tortillas.
  • Use fresh corn tortillas; they crisp better than flour tortillas for this style of taco.
  • If you prefer an Air Fryer Crispy Potato Tacos method, lightly brush the assembled tacos with oil and air fry at 380 degrees Fahrenheit for 8 to 10 minutes, flipping halfway.
  • Drain the fried tacos well to keep them crunchy.

Nutrition

Find it online: https://miameal.com/crispy-potato-tacos-recipe/