Crispy Potato Tacos (Tacos de Papa)
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on Oct 04, 2020, Updated Mar 12, 2025
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Crispy potato tacos are also known as “Tacos Dorados de Papa” or “Tacos de Papa” in Spanish. If you’re looking for a vegetarian taco idea, try these crispy tacos stuffed with a flavorful and cheesy mashed potato mixture. This taco recipe needs to be on your rotating list of easy, cheap dinner ideas!
Table of Contents
What are Potato Tacos?
Potato tacos are a delicious and satisfying dish that originates from Mexico but has become popular in various parts of the world, particularly in the United States. They consist of a filling made primarily of mashed potatoes seasoned with spices.
To make potato tacos, the potato filling is typically cooked until tender and then spooned onto warm corn tortillas. The tacos may be topped with additional ingredients such as shredded cheese, lettuce, salsa, authentic Mexican guacamole, or crema Mexicana.
From its beginnings in Mexico to its migration into the United States, the taco has a rich and storied history. No one can deny its spot as one of America’s all-time-favorite foods.
Why you’ll love this recipe
Budget-Friendly: These potato tacos are a cost-effective way to feed your family, perfect for Taco Tuesday.
Vegetarian: A hearty and flavorful meatless option, ideal for vegetarians.
Versatile: Easily customizable to fit different tastes and dietary needs.
Quick & Easy: Ready in about 20 minutes, perfect for busy weeknights.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Russet potatoes: For an alternative to russet potatoes in your potato tacos, consider using Yukon Gold potatoes for their creamy texture and buttery flavor.
- Butter: I use unsalted butter in this recipe; feel free to choose your preferred brand.
- Garlic: A couple minced garlic cloves are added into the filling, though you’re welcome to substitute with garlic powder or omit.
- Paprika powder: Paprika adds a subtle smoky flavor to the filling, but feel free to adjust or omit.
- Queso Oaxaca: Adding shredded queso to the potato taco filling creates a creamy and melty texture. Feel free to select your favorite cheese.
- Canola oil: Canola oil is recommended for frying, but feel free to substitute with your preferred cooking oil.
- Corn tortillas: I prefer using white corn tortillas for frying in this recipe, as they tend not to crack; however, if you prefer the flavor of yellow corn, feel free to use them.
- Toppings: Shredded lettuce or cabbage, shredded or crumbled cheese, Mexican crema, or salsa are all delicious toppings.
Optional Variations
- Healthy potato tacos. Bake tacos instead of frying. Lightly brush tortillas with olive oil before assembling. Bake at 400 degrees F for 10 mins, or until the tacos are crispy.
- Vegan potato tacos. Substitute vegan butter and cheese.
- Make them spicy. Add roasted green chile, such as poblanos to the mashed potato mixture for delicious potatoes and green chile tacos.
- Add protein. For a smoky and decadent addition, add black beans, pinto beans, crispy chopped bacon, leftover shredded chicken, or cooked spicy beef chorizo to the mashed potatoes.
How to Make Potato Tacos
Step 1: Cook potatoes. Boil, drain, and then mash cooked potatoes with butter, spices, and cheese, if using.
Step 2: Spread mixture. Spread approximately 2 tablespoons of mashed potatoes onto one side of a corn tortilla, fold it over, and gently press to seal.
Step 3: Fry tacos. Pan fry tacos until golden and crispy. Serve tacos and top them with anything your heart desires.
Watch how quickly we can make tacos de papa in this video to see how simply this meal comes together.
Serving & Topping Suggestions
These tacos de papa are lightly fried to create the perfect crispy crunchy on the outside and a flavorful creamy and cheesy interior. I usually stuff them with shredded iceberg lettuce and shredded queso Oaxaca and serve them with salsa casera and guacamole salsa. If you really love spice, serve them with salsa verde, salsa roja, or chile de arbol salsa.
Feel free to garnish with toppings of your choice. Classic guacamole, crema Mexicana, pico de gallo, cotija cheese, queso fresco, could be served to make these rich potato tacos even more decadent.
Potato Taco Expert Tips & Tricks
To prevent cracking, heat the corn tortillas before assembling the tacos.
Perfect for leftover mashed potatoes! If you’ve got leftover mashed potatoes from the holidays, they’re perfect for making tacos de papa.
Make-ahead: Prepare the potato filling up to 3 days in advance and store it in an airtight container in the refrigerator until you’re ready to use.
Storage & Reheating
- Warm: To keep tacos warm, place them on a large baking sheet in a 200°F oven.
- Refrigerate leftovers: Leftover tacos de papa will keep for up to 5 days in the fridge in a sealed container.
- Reheat: Reheat potato tacos in the oven or air fryer to keep them crispy—I wouldn’t recommend the microwave, as they will get soggy.
Frequently Asked Questions
Absolutely! Potato tacos are crispy on the outside, soft and flavorful on the inside, and incredibly satisfying. They’re a delicious vegetarian alternative to traditional meat-filled tacos, offering a comforting and hearty bite. Plus, they pair perfectly with toppings like salsa, crema, and crumbled queso fresco.
Potato tacos are commonly known as “tacos de papa” in Spanish. In some regions of Mexico, they might also be called “flautas de papa” if they’re rolled and fried, or simply “tacos dorados de papa” if they’re folded and fried until golden and crispy.
For the best texture, Russet potatoes are ideal because they’re starchy and mash well, creating a fluffy filling. Yukon Gold potatoes are also a great option if you prefer a creamier texture with a slightly buttery taste. Avoid waxy potatoes like red or fingerling potatoes, as they don’t mash as easily.
Boil peeled and cubed potatoes for about 15-20 minutes, or until they are fork-tender. Drain and mash them with seasonings before stuffing them into your tortillas for frying or griddling.
Potato tacos are a popular Mexican recipe for Lent when Catholic families abstain from eating meat. That said, we love them all year round at our house! They are comfort food to the max! Who doesn’t love carbs on carbs?
Preheat an air fryer to 400 degrees. Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 10 minutes. Watch this video for Air Fryer Tacos de Papa.
More vegetarian taco ideas
If you tried these Crispy Potato Tacos or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Crispy Potato Tacos (Tacos de Papa)
Ingredients
Crispy Potato Tacos
- 4 Russet potatoes, peeled and chopped
- 2 tablespoons salt, divided
- 4 tablespoons butter, unsalted
- 2 garlic cloves, minced (optional)
- 1 teaspoon paprika powder
- 1 cup queso Oaxaca, shredded
- 1 cup canola oil, for frying tacos
- 20 corn tortillas
Toppings
- Shredded cheese
- Shredded iceberg
- Salsa of your choice
Instructions
- Place the potatoes and 1 tablespoon of salt in a large pot of water and boil over high heat. Lower the heat to medium and continue to boil until potatoes are soft when pierced with a fork, about 15 to 20 minutes.
- Strain potatoes and put them back into the pot. Add butter, 1 tablespoon salt, garlic, if using, and paprika. Using a potato masher, mash the potatoes. Mix well until all the ingredients are well combined and potatoes have a whipped consistency. Sprinkle in cheese and combine. Taste and add salt if needed.
- Heat corn tortillas until soft and pliable or on a hot griddle to prevent cracking. Lay tortilla flat and fill half with about 2 tablespoons of the mashed potatoes. Fold in half. Continue until all the tortillas have been filled.
- Meanwhile heat the canola oil in a frying pan until very hot. Test oil by dipping an edge of the tortilla in the oil, if it sizzles it’s ready for the tacos.
- Using tongs, carefully place about 3 to 4 tacos into the hot oil. If available, cover with a splatter screen to avoid the hot oil from splattering. Fry for about 2 minutes, just until tortilla looks crunchy, turn over and fry the other side.
- Remove tacos from the oil and place on a paper-towel lined plate to drain. Continue to fry the rest of the tacos.
- Serve tacos with toppings of your choice, such as shredded iceberg lettuce, cheese, and salsa of choice.
Video
Notes
- Make-ahead: Prepare the potato filling up to 3 days in advance and store it in an airtight container in the refrigerator until you’re ready to use.
- To prevent cracking, heat the corn tortillas before assembling the tacos.
- Warm: To keep tacos warm, place them on a large baking sheet in a 200°F oven.
- Air fryer: Preheat an air fryer to 400 degrees. Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5-10 minutes.
- Nutrition does not include toppings and garnishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Thank you so much Yvette for sharing your wonderful authentic recipes! I love them all! I look forward to your future delicious wonderful recipes ❤️
I LOVE potato tacos! (I’m vegetarian.) I make the filling similar to yours, but I fry my shells so they’re more open and I can easily add tomatoes, avocado and cheese. Potato tacos are amazing!
To clarify, I fry my shells separately then fill them with the potato filling.
Please advise if the additional items, i.e. egg, bacon, etc at added before or after frying. Also, I too, am interested if they can be air fried .
Additional fillings can be added after fried. You don’t want to overstuff tortillas before frying. Preheat an air fryer to 400 degrees. Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes.