Crispy Potato Tacos (Tacos de Papa)
Our Crispy Potato Tacos are made with mashed potatoes (leftover mashed potatoes work great here!) inside corn tortillas and pan-fried until golden and crunchy. Delicious Mexican comfort food that we serve topped with salsa, guacamole, or sour cream.
Servings: 6 servings (2 tacos per serving)
Calories: 289kcal
Cost: 4
Recipe Link
Ingredients
Potato Filling:
- 1 pound yukon gold potatoes
- 2 Tablespoons butter
- 1/4 cup sour cream
- 1/2 teaspoons salt (or more , to taste)
- 1/4 teaspoon garlic powder (or more , to taste)
- 1/4 teaspoon onion powder (or more , to taste)
- 1/3 cup milk , or more as needed
- 1 cup shredded Monterey Jack or Oaxaca cheese
Tacos:
- 12 corn tortillas
- Neutral oil for frying (avocado, canola or vegetable oil)
Optional Toppings:
- Shredded lettuce
- Crumbled cotija or queso fresco
- Mexican crema or sour cream
- Salsa
- Lime wedges
Instructions
- Cook potatoes: Peel and cut potatoes into chunks, place in a pot, cover with cold salted water, bring to a boil, and cook until very tender, about 10-15 minutes. Drain well.1 pound yukon gold potatoes
- Mash potatoes with butter, sour cream, salt, garlic powder, and onion powder until creamy. Add milk as needed, to make them smooth. Stir in the shredded cheese.2 Tablespoons butter, 1/4 cup sour cream, 1/2 teaspoons salt (or more, 1/4 teaspoon garlic powder (or more, 1/4 teaspoon onion powder (or more, 1/3 cup milk, 1 cup shredded Monterey Jack or Oaxaca cheese
- Warm tortillas (so they don’t crack) Heat a dry skillet over medium heat and warm corn tortillas for 15–20 seconds per side until soft and flexible, then place in a tortilla warmer or wrap in a clean dish towel to keep warm.12 corn tortillas
- Assemble: Add about 3 tablespoons potato filling to each tortilla and fold gently in half.
- Pan fry: Pour about 1/2 inch oil into a skillet and heat over medium heat (until the oil reaches 350°F or a tortilla edge sizzles immediately when dipped into the oil). Fry tacos 2–3 at a time for about 2 minutes on the first side and 1–2 minutes on the second side until golden brown and crispy, then transfer to paper towels or a wire rack.Neutral oil for frying
- Serve warm, with salsa, sour cream, lettuce, lime wedges, and cotija or queso fresco if desired.
Notes
Yield: 12 Tacos. Serving Size: 2 Tacos.
Mashed Potatoes: Leftover mashed potatoes work great for this recipe.
Make Ahead Instructions: Make the mashed potatoes in advanced, stored in the fridge up to a few days ahead of time. Rewarm in the microwave or over the store, adding a splash of milk as needed, to make them creamy again.
Corn Tortillas: Since this recipe has just two simple ingredients, I highly recommend taking a few minutes to make homemade corn tortillas, for the most authentic tacos de papa.
Nutrition
Calories: 289kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 373mg | Potassium: 466mg | Fiber: 5g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 15mg | Calcium: 219mg | Iron: 1mg
