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Crispy Mashed Potato Tacos
5 from 8 votes

Crispy Mashed Potato Tacos

These crispy mashed potato tacos, filled with crunchy cabbage, creamy mashed potatoes, fresh pico de gallo, and cilantro, are unconventional yet absolutely delicious.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 to 6 servings
Calories: 461 kcal
Course: Main Course
Cuisine: American

Ingredients

For the mashed potatoes
  • 2 pounds russet potato peeled and cut into 1-inch (2.5-cm) chunks
  • 3 tablespoons butter or as needed 2 cloves garlic, minced, unsalted, 1 1/2 oz
  • 2 tablespoons sour cream or as needed, or milk
  • 1 1/2 teaspoons cumin ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
For the pico de gallo
  • 3/4 cup grape tomato quartered, or cherry tomato
  • 1/4 cup red onion diced
  • lime juice of 1/2 lime
  • 2 tablespoons cilantro coarsely chopped fresh
  • salt
For the mashed potato tacos
  • 1/2 cup vegetable oil or canola oil
  • Ten to twelve (6-inch) corn tortillas
  • red cabbage shredded
  • 1/2 cup cotija cheese crumbled
  • cilantro fresh leaves
  • lime wedges

Instructions

Make the mashed potatoes
    Cup of Yum
  1. Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, 20 to 25 minutes.
  2. Drain the potatoes and transfer them to a large bowl. Place the pot used for cooking the potatoes over medium-high heat and warm 2 tablespoons butter until melted. Add the garlic and cook until fragrant, 30 to 45 seconds. Remove from the heat.
  3. Add the potatoes, 1 tablespoon butter, sour cream or milk, cumin, chili powder, and salt and mash until the potatoes are creamy and smooth. Taste and, if desired, add more butter, sour cream or milk, and/or spices and salt.
Make the pico de gallo
  1. While the potatoes are cooking, make the pico de gallo. In a medium bowl, combine the tomatoes, red onion, lime juice, and cilantro and stir to combine. Season with salt to taste.
Assemble the mashed potato tacos
  1. In a large nonstick skillet over medium-high heat, warm the oil. Spread about 1/4 cup of the mashed potatoes on one side of each tortilla and fold in half to create tacos.☞ TESTER TIP: Before assembling your tacos, warm the tortillas in the microwave for about 20 seconds to make them softer and more pliable.
  2. Working in batches, add a few tacos to the skillet, pressing down on the top of each for about 10 seconds to set its shape. Continue to cook until the underside is golden and crisp, 2 to 3 minutes. Carefully flip with a small spatula and repeat on the other side.
  3. Carefully tuck some pico de gallo, cabbage, cotija, and cilantro in each taco. Serve immediately with the lime wedges on the side.

Nutrition Information

Serving 1portion Calories 461kcal (23%) Carbohydrates 72g (24%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 9g (45%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 42mg (14%) Sodium 557mg (23%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 461

% Daily Value*

Serving 1portion
Calories 461kcal 23%
Carbohydrates 72g 24%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 9g 45%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 557mg 23%
Fiber 7g 28%
Sugar 4g 8%

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