Crispy Potato Tacos (Tacos de Papa)
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 recipe, try these crispy tacos stuffed with a flavorful and cheesy mashed potato mixture.
Servings: 20 tacos
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
Calories: 228kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 777mg | Potassium: 236mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg