Crispy Potato Tacos (Tacos de Papa)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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)
Description
This recipe for Crispy Potato Tacos (Tacos de Papa) starts with boiling peeled and chunked russet potatoes until tender, then mashing them with butter, minced garlic, cumin, chili powder, and salt. The seasoned mashed potatoes provide a creamy and spiced filling. Corn tortillas are warmed to prevent cracking, then filled with about a quarter cup of the potato mixture on one half and folded. The folded tacos are fried in vegetable oil for about two minutes per side until the tortillas crisp up golden brown. Excess oil is drained using paper towels.
The resulting tacos feature a crispy exterior with a creamy, mildly spiced potato interior, making for a comforting vegetarian option. Traditional toppings like shredded lettuce or cabbage bring freshness and crunch, while cotija cheese adds saltiness. Sour cream or Mexican crema provides creaminess, and cilantro with salsa or hot sauce adds brightness and heat, balancing the textures and flavors.
These tacos work well as a snack, appetizer, or light meal. For convenience, the potato filling can be prepared up to three days ahead and refrigerated. Warm tortillas before assembling to keep them pliable and avoid cracking. To keep batches warm while frying others, place them on a baking sheet in a low-temperature oven (around 200°F). This recipe offers a distinctive preparation that highlights the humble potato in a Mexican street food style.
Ingredients
For the tacos
- 2 pounds russet potato peeled and cut into 1-inch chunks
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 ½ teaspoons cumin ground
- 1 teaspoon chili powder
- ½ teaspoon salt plus more as needed, fine
- ½ cup vegetable oil
- corn tortilla as needed, warm
For serving
- lettuce shredded or thinly shredded cabbage
- cotija cheese or queso fresco
- sour cream or Mexican crema
- cilantro chopped
- salsa or hot sauce, your favorite
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
- The potato filling can be made up to three days ahead and stored in an airtight container in the refrigerator.
- Warm the corn tortillas before assembly to prevent them from cracking during folding and frying.
- Keep cooked tacos warm by placing them on a baking sheet in a 200°F oven while frying remaining batches.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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