These potato tacos are filled with Mexican-spiced mashed potatoes and lightly fried to create the perfect crispy crunchy outside and creamy interior. Stuff them with shredded cabbage and pico de gallo for a fresh and bright bite!
If you’ve never had potato tacos before, you are missing out! These tacos are made from mashed potatoes seasoned with garlic, cumin, butter and salt, and then stuffed in corn tortillas and lightly fried until crispy. They’re pretty much the best fried tacos I’ve ever had and I know you’re going to love them!
I grew up eating potato tacos in Mexico (or “tacos de papa“ in Spanish) every summer when my family would go to visit my grandparents and extended family. Every restaurant in my parents’ little hometown sells a version of potato tacos and they’re all amazing. What’s not to love about potatoes stuffed in fried tortillas, am I right?
I first got to know Molly through the online food blogging world a few years ago. She was one of the first food bloggers that I met in real life and we instantly became friends!
She’s one of the hardest working people I know and she’s incredibly talented. Her photos are gorgeous, her recipes are always so creative with seasonal ingredients, and I’m so excited that she finally came out with a cookbook!
Eat More Plants is a cookbook full of easy and colorful plant-based recipes that celebrates vegetables. From veggie-filled bowls that are perfect for lunch, recipes like these potato tacos great for weeknight meals and even cocktails and desserts made from veggies (for real!), Molly’s cookbook shows you just how easy it is to get in all your veggies!
When I saw this recipe in her book, I knew I had to share it with you guys. So without further ado, let’s make some potato tacos!
How to make Potato Tacos
First, make the mashed potatoes. Start by cooking russet potatoes in boiling water until they’re tender, about 20 to 25 minutes.
Strain out the water and then add in some butter, garlic, cumin and salt to give them a delicious yet subtle Mexican flavor. Mash them to your desired consistency and it’s time to get frying!
Spread about 1/4 cup of the mashed potatoes onto one side of a corn tortilla. (I used my favorite store-bought corn tortillas from Mi Rancho, but you can make your own using this corn tortilla recipe if you prefer.)
Fold it over and press down lightly so that tortilla “sticks” to the potatoes and stays closed.
Lightly fry the potato tacos in a large skillet with oil for about 2 minutes per side, until the tortilla is crispy and browned.
Remove the tacos from the oil and place them on plate or baking sheet covered with paper towels to soak up any excess oil.
Then stuff the tacos with shredded cabbage, pico de gallo, cilantro and cotija cheese!
Last but not least, it’s time to eat! You can eat them as is, but my favorite way is to drizzle some hot sauce on them for a little extra heat. Here a few hot sauces and salsas that would go perfect in these: