Crispy Potato Tacos (Tacos de Papa)
These crispy potato tacos (or tacos de papa) 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. Family friendly and great for an easy lunch or dinner!
Servings: 12
Calories: 174kcal
Ingredients
Taco Shells
- 12 6 inch corn tortillas
- 3 tbsp oil
Potato Taco Filling
- 4 large russet or yukon gold potatoes
- ½ cup sour cream or vegan sour cream
- 1 tsp cumin
- 1½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
To Serve
- ¼ cup shredded cheese
- ½ red onion diced
- shredded lettuce
- chopped cilantro optional
- salsa and/or guacamole
Instructions
- Wash, peel and dice the potatoes.
- Place the diced potatoes into a pot, cover with cold water and bring to a boil.
- Boil until soft. Drain the potatoes and add to a mixing bowl.
- In a separate mixing bowl combine the sour cream, cumin, paprika, onion and garlic powder, dried oregano and salt. Mix until smooth.
- Next, mash the potatoes with a potato masher. Stir through the sour cream mixture, adjust seasoning to taste.
- Wrap the tortillas in paper towel and microwave for 15 seconds to warm through.
- Working one tortilla at a time, lay the tortilla flat on the bench, scoop out 1-2 tbsps of the potato filling, spread it over half of the tortilla. Fold in half to cover the filling. Repeat with remaining tortillas.
- Heat half a tbsp of oil in a pan, place tortillas into the pan. Cook for 2-3 minutes to become crispy and lightly golden. Drain on paper towel.
- Repeat until all tortillas have been cooked.
- To serve, top the tortillas with grated cheese, diced red onion and chopped cilantro on a bed of shredded lettuce.
Notes
- Russet or yukon gold potatoes are best for this recipe.
- Boil the potatoes until they’re very soft.
- Mash the cook potatoes until they’re not quite completely smooth.
- Adjust seasoning to taste.
- Potato filling can be prepared ahead of time and stored in an airtight container in the fridge for up to 4 days.
- Filled tortillas can be stored in the fridge for up to 3 days and reheated in the oven.
- Drain cooked tortillas on paper towel to remove any excess oil.
- To make these tacos vegan friendly substitute the sour cream and cheese for vegan friendly options.
- Use gluten free tortillas for a gluten free option.
- Make sure not to overfill the tortillas
- For a little extra spice add ½ tsp chili powder to the filling.
Nutrition
Serving: 1taco | Calories: 174kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g