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Authentic Tacos de Papa: Crispy Fried Potato Tacos

Close-up of three golden-brown, crispy fried potato tacos lined up on a white plate.
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Make classic Tacos de Papa, a budget-friendly Mexican favorite. These vegetarian tacos feature Mexican-spiced mashed potatoes wrapped in tortillas and fried until golden and crispy. This easy potato tacos recipe is perfect for taco night.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for boiling
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 cup water or vegetable broth
  • 1/4 cup crumbled cotija cheese or shredded Monterey Jack cheese (optional)
  • 12 small corn tortillas
  • Vegetable oil for frying
  • Your favorite taco toppings (salsa, sour cream, shredded lettuce)

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  2. While the potatoes cook, prepare the filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Mash the drained potatoes in a bowl. Add the onion mixture, 1 teaspoon of salt, and the water or broth. Mix until the potatoes are mostly smooth but still have some texture. Stir in the cheese, if using.
  4. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
  5. Spoon about 2 tablespoons of the potato filling onto the center of each warm tortilla. Fold the tortilla in half to create a taco shape. Secure with a toothpick if necessary.
  6. Pour about 1/2 inch of vegetable oil into a large, deep skillet and heat over medium-high heat until it reaches 350°F (175°C).
  7. Carefully place 3 or 4 tacos into the hot oil, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and crispy.
  8. Remove the fried tacos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Remove toothpicks before serving.
  9. Serve the crispy potato tacos immediately with your preferred toppings.

Notes

  • For a spicier filling, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the potato mixture.
  • If you prefer Tacos Dorados style, skip the cheese in the filling and add it on top after frying.
  • To make this recipe vegan, omit the cheese or use a dairy-free substitute.
  • If you do not want to fry the tacos, you can bake them at 400°F (200°C) for 15 minutes, flipping halfway, or use an air fryer until crisp.

Nutrition

Find it online: https://delicerecipe.com/potato-tacos-recipe-authentic-crispy-fried/