These crispy potato tacos (tacos de papa) are filled with potatoes and lightly fried to create the perfect crispy crunchy outside and creamy interior. Stuff or top them with salsa, sour cream, cheese, and more!
What Are Potato Tacos?
If you’ve never had potato tacos (or “tacos de papa” in Spanish) 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 a popular variety of tacos dorados, and pretty much the best fried tacos I’ve ever had! I know you’re going to love them.
I grew up eating potato tacos in Mexico every summer when my family visited my grandparents and extended family. Every restaurant in my family’s hometown sells a version of potato tacos, which are all amazing. What’s not to love about potatoes stuffed in fried tortillas, am I right?
- Potatoes: I used russet potatoes, but you could also use Yukon Gold or red potatoes.
- Butter: For mixing into the potatoes when mashing. It adds a wonderful flavor! You can omit and use a different fat instead if you’re wanting to make these tacos vegan friendly.
- Seasonings: Garlic, ground cumin, chili powder, and salt are mixed into the potato filling to make the potatoes as flavorful as possible.
- Oil: Any oil used for frying works great. Canola, avocado, and vegetable oil are all great options.
- Corn Tortillas: Corn tortillas that you can get just about at any grocery store are perfect!
- Toppings: Shredded lettuce or thinly shredded cabbage, cilantro, diced onions, cotija cheese, Mexican crema, and your favorite hot sauce are all delicious topping options!
How to make Potato Tacos
Step 1: Make the potato filling. Start by cooking russet potatoes in boiling water until they’re tender, about 20 to 25 minutes.
Strain out the water and add 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!
Step 2: Assemble the tacos. Spread about 1/4 cup of the mashed potatoes onto one side of a corn tortilla.
Fold it over and press down lightly so that the tortilla “sticks” to the potatoes and stays closed.
Step 3: Fry. Lightly fry the potato tacos in a large skillet with oil for about 2 minutes per side until the tortilla is crispy and browned.
Step 4: Serve. Remove the tacos from the oil and place them on a 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!
- The potato filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use.
- Warm up the corn tortillas before assembling the tacos to prevent them from cracking.
- To keep the tacos warm while you finish frying all of them, place them on a large baking sheet in 200°F oven.
My favorite way to serve potato tacos is to stuff them with shredded lettuce or thinly shredded cabbage, cotija cheese, and some hot sauce. Here are some other suggestions:
- To give the potato filling a smoky flavor, mix in 1 to 2 tablespoons of chopped chipotle peppers in adobo sauce along with the other spices and seasonings.
- Add some extra protein to the filling by mixing in some black beans, pinto beans, ground beef, or even shredded carnitas.