Crispy Potato Tacos (Tacos de Papa)
User Reviews
5
-
Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
20 tacos
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Calories
228 kcal
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Course
Main Course, Dinner
Crispy Potato Tacos (Tacos de Papa)
Description
This recipe for Crispy Potato Tacos begins by boiling peeled and chopped russet potatoes until tender, then mashing them with butter, salt, garlic if desired, paprika, and shredded Oaxaca cheese. The mashed potatoes are whipped to a smooth consistency and seasoned carefully. Warm corn tortillas are softened or warmed to prevent cracking, then filled with the potato mixture and folded in half to enclose the filling.
The filled tacos are fried in hot canola oil until the exterior becomes crisp and golden, encasing the creamy potato interior. These tacos combine soft, flavorful potato filling with a crispy fried tortilla, creating a contrast in texture. Toppings such as shredded cheese, iceberg lettuce, and salsa complement the tacos and add freshness and sharpness.
This dish works well as a meal or snack. Tips include heating tortillas before assembling to avoid cracking and warming finished tacos in an oven to keep them crisp and hot. The recipe also suggests an air fryer as an alternative cooking method to achieve crispiness without deep frying. The potato filling can be made up to three days in advance and stored refrigerated.
Ingredients
Crispy Potato Tacos
- 4 russet potato peeled and chopped
- 2 tablespoons salt divided
- 4 tablespoons butter unsalted
- 2 garlic minced (optional, cloves
- 1 teaspoon paprika powder
- 1 cup queso Oaxaca shredded
- 1 cup canola oil for frying tacos
- 20 corn tortillas
Toppings
- cheese shredded
- iceberg lettuce shredded
- 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.
Notes
- You can prepare the mashed potato filling up to three days ahead and keep it refrigerated in an airtight container.
- Heat corn tortillas before filling them to prevent cracking during assembly and frying.
- Keep assembled tacos warm and crisp by placing them on a baking sheet in a 200°F oven until serving.
- Use an air fryer preheated to 400°F to cook the tacos, spraying lightly with cooking spray and cooking for 5 to 10 minutes for a crispy finish without deep frying.
- Note that nutritional information excludes toppings and garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20tacos
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 777mg | 32% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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