These crispy potato tacos are one of my favorite vegetarian tacos to make! Crispy corn tortillas are wrapped around a decadent, creamy mashed potato filling for a perfectly satisfying taco in terms of both flavor and texture.
Make-Ahead Option: You can make the filling ahead of time and store it for up to 4 days, which makes this a great meal prep option.
After peeling and dicing the potatoes into small pieces, place them in a pot and cover them with water. Then, boil until the potatoes are soft and fork tender. Using a colander, drain the potatoes and transfer to a large bowl.
Add the sour cream, cumin, paprika, onion powder, garlic powder, dried oregano, and salt to a separate bowl and mix until completely combined.
Use a potato masher to mash the potatoes.
Stir in the sour cream mixture to the mashed potatoes.
Spread the potato mixture over half of the tortilla, then fold it closed.