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Cheesy Potato Tacos (Tacos de Papa)

These cheesy potato tacos are crunchy on the outside and filled with a creamy mix of mashed potatoes, cheese, and spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16
Calories: 158 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 lbs Russet potatoes peeled and chopped
  • 2 tablespoons kosher salt divided
  • 4 tablespoons butter unsalted
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup queso fresco crumbled
  • 1 cup vegetable oil for frying tacos
  • 16 corn tortillas
Sauce
  • 1 lb plum (roma) tomatoes
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1 tbsp vegetable oil

Instructions

    Cup of Yum
  1. Bring a large pot of water and 1 tablespoon salt boil to a boil. Add potatoes, turn heat to medium and cook until potatoes are soft when pierced with a fork, about 15 minutes. Make the sauce.
  2. Trim stem end off tomatoes and make a "+" sign on the opposite/bottom of each. In a sauce pan, boil tomatoes in 3 cups of water for 10 minutes. Reserve 2 cups of cooking water. Peel tomatoes, transfer to a blender and add garlic, cumin, oregano, pepper, salt and one cup of cooking water. Puree until smooth.
  3. In the same sauce pan heat oil over medium heat. Add sauce and let it cook for 1 minute. Add the remaining cooking water and simmer for about 5 minutes to reduce and thicken. Set aside.
  4. Drain potatoes and transfer back into the pot. Add butter, remaining tablespoon salt, garlic, cumin, paprika and cheese. Mash the potatoes until everything is combined. Season to taste with salt if needed.
  5. Wrap tortillas in 2 batches with paper towels. Heat in microwave for 10 seconds or on a hot skillet or griddle until soft and pliable to avoid cracking. Lay tortilla flat and fill half with heaping 2 tablespoons of mashed potatoes. Fold in half, pressing gently. Continue with remaining.
  6. Meanwhile heat the oil in a frying pan until very hot (dip edge of tortilla in and if it sizzles, it's good to go).
  7. Using tongs, carefully fry 4 tacos at a time for about 2 minutes or until tortilla looks golden and crunchy, turning to fry both sides. Remove tacos from the oil and place on a paper-towel lined plate. Continue with remaining tacos.
  8. Serve tacos with sauce or toppings of choice (queso fresco, shredded cheese, iceberg lettuce, pico de gallo, salsa.

Nutrition Information

Calories 158kcal (8%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 13mg (4%) Sodium 1041mg (43%) Potassium 377mg (11%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 454IU (9%) Vitamin C 7mg (8%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 158

% Daily Value*

Calories 158kcal 8%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 13mg 4%
Sodium 1041mg 43%
Potassium 377mg 8%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 454IU 9%
Vitamin C 7mg 8%
Calcium 82mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.