Print

Authentic Tacos de Papa (Crispy Fried Potato Tacos)

Three crispy, golden-fried potato tacos filled with seasoned potato chunks, shredded lettuce, and crumbled white cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make traditional Mexican Tacos de Papa at home. This easy recipe uses seasoned mashed potatoes rolled in tortillas and fried until crispy. They are budget friendly and perfect for Taco Tuesday.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for boiling
  • 1/2 cup milk or vegetable broth
  • 2 tablespoons butter or vegan butter
  • 1 teaspoon taco seasoning
  • 1/4 teaspoon black pepper
  • 12 small corn tortillas
  • Vegetable oil, for frying
  • Toppings: Cotija cheese, shredded lettuce, salsa, sour cream or vegan crema

Instructions

  1. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot, empty pot for one minute to dry out excess moisture.
  3. Add the milk or broth, butter, taco seasoning, and black pepper. Mash the potatoes until they are smooth and creamy. Taste and add more salt if needed.
  4. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
  5. Spoon about 2 tablespoons of the potato filling onto the center of each warm tortilla. Fold the tortilla in half to create a taco shape. Secure with a toothpick if necessary.
  6. Pour about 1 inch of vegetable oil into a large, deep skillet and heat over medium-high heat until it reaches 350°F (175°C).
  7. Carefully place the filled tacos into the hot oil, working in batches to avoid overcrowding. Fry for 2 to 3 minutes per side, until golden brown and crispy.
  8. Remove the crispy potato tacos from the oil and place them on a plate lined with paper towels to drain excess oil. Remove toothpicks before serving.
  9. Serve immediately with your favorite toppings like Cotija cheese, shredded lettuce, salsa, and crema.

Notes

  • For a vegan potato tacos option, use vegan butter and skip the cheese, serving instead with avocado or vegan crema.
  • If you prefer not to fry, you can bake or air-fry the assembled tacos until crisp, brushing them lightly with oil first.
  • To make these into a Loaded Potato Taco Bowl, skip the frying and serve the seasoned mashed potatoes over a bed of crispy roasted potatoes with all your favorite taco fixings.

Nutrition

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