Crispy Potato Tacos (Tacos de Papa)
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Potato Tacos (Tacos de Papa)
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Crispy potato tacos (tacos de papa) filled with potatoes, fried to a golden-brown crisp, and topped with salsa, sour cream, cheese, and more.
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Ingredients
For the tacos
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon fine salt, plus more as needed
- ½ cup vegetable oil
- warm corn tortillas, as needed
For serving
- shredded lettuce or thinly shredded cabbage
- cotija cheese or queso fresco
- sour cream or Mexican crema
- chopped cilantro
- your favorite salsa or hot sauce
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Instructions
- Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the potatoes and boil for 20 to 25 minutes, or until they are fork tender. Drain the potatoes and transfer them to a large bowl.
- Melt the butter in the pot used for cooking the potatoes over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant.
- Add the potatoes, cumin, chili powder, and salt and mash the potatoes until they are creamy and smooth. Taste and season with more salt as needed. Set aside.
- In a large skillet, heat the oil over medium-high heat.
- Spread about ¼ cup of the mashed potatoes on one side of the tortillas and fold them to create tacos.
- Fry each taco for about 2 minutes per side, or until the tortillas are golden and crispy, flipping the taco carefully with a small spatula.
- Place the tacos on a plate or baking sheet covered with paper towels to soak up any excess oil. Continue frying the tacos in batches until complete.
- Stuff or top the tacos with shredded lettuce, cotija cheese, Mexican crema, and your favorite hot sauce.
Notes
- Reprinted with permission from Molly Krebs, author of Eat More Plants and food blogger at Spices In My DNA.
- The potato filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use.
- Warm up the corn tortillas before assembling the tacos to prevent them from cracking.
- To keep the tacos warm while you finish frying all of them, you can place them on a large baking sheet in a 200°F oven.
Nutrition Information
Show Details
Serving
1serving
Calories
322kcal
(16%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
10mg
(3%)
Sodium
208mg
(9%)
Potassium
651mg
(19%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
223IU
(4%)
Vitamin C
9mg
(10%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 208mg | 9% |
| Potassium | 651mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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