0 from 12 votes
Tacos de Papa (Crispy Potato Tacos)
Tacos de Papa are a popular Mexican dish that's incredibly easy to make at home. These crispy tacos feature a savory cheesy and shredded potato filling nestled in golden, crunchy corn tortillas, making them both vegetarian and gluten-free. Packed with flavor, simple to prepare, and endlessly customizable, they're the perfect weeknight meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 210 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 medium russet potatoes one potato makes about 6 tacos
- 2 cups shredded cheese such as Mexican muenster, Chihuahua, asadero or Oaxaca
- 1 teaspoon kosher salt or more per preference
- ½ teaspoon ground black pepper
- 12 corn tortillas
- ½ cup oil for frying or more if needed
Garnishes
- shredded cabbage
- diced tomato
- sour cream or Mexican crema
- salsa
Instructions
- Prepare your toppings and shred the cheese.
- Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to fold them correctly.
- Keep in a tortilla warmer or clean kitchen towel to ensure they stay warm and soft.
- Wash and peel potatoes. Use the larger holes on a box grater to grate the potatoes.
- Mix the shredded potatoes with shredded cheese, salt and pepper.
- Add a spoonful of the potato mixture down the center of each tortilla and fold to enclose the potatoes.
- Heat about a half-inch of oil in a heavy medium-sized pan and fry the tacos in batches on both sides until golden brown and crispy. Once golden, remove tacos from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
- Serve immediately with your choice of toppings, garnishes and homemade jalapeño salsa.
Cup of Yum
Notes
- Once the potatoes are shredded they will turn brown pretty quickly. You can place the shredded potatoes in cold water to keep them from browning, but I don't necessarily recommend this as it will make the potatoes retain more moisture which may break the tortillas. Also the starch from the freshly shredded potatoes is what helps the tortillas stick together when frying the tacos.
Nutrition Information
Serving
1 serving
Calories
210kcal
(11%)
Carbohydrates
24g
(8%)
Protein
3.6g
(7%)
Fat
11.9g
(18%)
Saturated Fat
2.1g
(11%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
4mg
(1%)
Sodium
224mg
(9%)
Potassium
146mg
(4%)
Fiber
2.9g
(12%)
Sugar
0.4g
(1%)
Vitamin A
507IU
(10%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 210
% Daily Value*
| Serving | 1 serving | |
| Calories | 210kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 3.6g | 7% |
| Fat | 11.9g | 18% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 224mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 2.9g | 12% |
| Sugar | 0.4g | 1% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.