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Authentic Crispy Potato Tacos (Tacos de Papa)

Three golden, crispy fried potato tacos resting on a white plate, ready to be filled.
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Make satisfying, budget-friendly Tacos de Papa at home. This recipe shows you how to create a savory mashed potato filling, season it well, and fry the tacos until they are perfectly crispy on the outside.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for boiling
  • 1/2 cup vegetable oil, for frying
  • 12 corn tortillas
  • 1 cup shredded Monterey Jack cheese (optional, for vegetarian version)
  • 1/2 cup water (for steaming tortillas)

Instructions

  1. Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot, empty pot. Mash the potatoes until smooth. Stir in 1 teaspoon of salt. If you are adding cheese, stir in the shredded cheese now until melted into the potatoes.
  3. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a small piece of tortilla sizzles immediately when added.
  4. Warm the corn tortillas briefly on a dry skillet or microwave to make them pliable.
  5. Spoon about 2 tablespoons of the mashed potato filling onto the center of each warm tortilla. Fold the tortilla in half over the filling to create a taco shape. You may secure it with a toothpick if needed, but be careful when frying.
  6. Carefully place two or three filled tacos into the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and crispy.
  7. Remove the crispy potato tacos from the oil and place them on a plate lined with paper towels to drain excess oil. Remove toothpicks before serving.
  8. Serve immediately with your favorite toppings like salsa, shredded lettuce, or sour cream.

Notes

  • For an easier cleanup, you can bake or air-fry these tacos instead of deep-frying. Brush the assembled tacos lightly with oil and cook at 400°F (200°C) until crisp.
  • To make a spicy potato taco filling, add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the mashed potatoes.
  • If you are making a large batch, keep the finished tacos warm in a single layer on a baking sheet in a low oven (200°F or 95°C) while you finish frying the rest.

Nutrition

Find it online: https://mayaplate.com/potato-tacos-tacos-de-papa-recipe/