Crispy Potato Tacos (Tacos de Papa)
If I want 2 classic comfort foods, combined into 1, I make these crispy potato tacos. I combine fluffy mashed potatoes with warm cumin and use them to fill crispy corn tortillas before adding traditional fresh toppings. This recipe comes together in just 35 minutes, uses basic ingredients, and is fully vegetarian.
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
- My #1 Secret Tip for this crispy potato tacos recipe is to always make sure the oil is fully heated before frying the tacos. Hot oil crisps my tacos quickly, which prevents them from absorbing too much oil and preserves the crunch.
- Warm the tortillas: I warm the tortillas briefly before filling them, so that they fold in half without cracking.
- Drain excess oil: I place fried tacos onto paper towels to absorb any excess oil from the frying.
- Fry in batches: The pan should not be overcrowded during frying. This gives each taco a chance to crisp properly.
- Do not overfill: I use a little bit less than 1/4 cup when filling my tacos; this way, the tacos stay sealed, and the mixture does not spill out.
- Use taco seasoning: For an enhanced flavor, I add 1 teaspoon of my easy homemade taco seasoning.
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