Crispy Mexican Potato Tacos (Tacos de papa)
Easy and crispy, these Mexican Potato Tacos are pan fried corn tortillas stuffed with cheesy mashed potatoes. The ultimate in comfort food, this budget friendly meal is sure to please the entire family!
Servings: 12
Equipment
Ingredients
- 1 pound potatoes
- 1 teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 tablespoon butter
- 2 cups shredded cheese
- 12 corn tortillas
- 2 tablespoons avocado oil
Toppings
- guacamole
- salsa
- sour cream
- cilantro
Instructions
- Scrub the potatoes clean then chop into 1 inch chunks.
- Add potatoes to a small dutch oven or pot. Cover with water and bring to a boil over medium high heat.
- Cook potatoes until they are fork tender.
- Drain the potatoes using a large strainer. Pour the potatoes back into the pot.
- Add the seasonings to the potatoes and mash to desired consistency.
- Stir in the cheese and butter. Add butter as needed to get a smooth, spreadable consistency.
- Heat a large skillet over medium heat. Drizzle oil over a large skillet or comal. Place corn tortillas in the oil on the skillet, swirling the tortillas around to coat the entire bottom side in oil. Add only as many tortillas as comfortably fit on the skillet.
- Spread 2-3 tablespoons of potatoes on one side of the tortilla and top it with shredded cheese.
- Let the tortilla heat and start lightly crisping, then carefully using a spatula fold the tortillas over creating a taco shape and pressing down to help them keep their shape.
- Continue frying the tacos until golden and crispy, then flip to continue frying the other side until crisp and golden.
- Remove tacos to a plate or baking sheet and continue frying in batches, replacing the oil as needed, until all tacos are fried.
- Serve warm with desired toppings.
Notes
- Corn Tortillas: use store bought or make your own homemade corn tortillas. White or yellow corn will work.
- Potatoes: russet potatoes work great for this recipe. Gold or yellow potatoes can be used also.
- Cheese: Cheddar and Monterey Jack are used in the photos. Spice it up and use a pepper jack if you would prefer.
- Oil: Avocado oil or other high smoke point oil.
- Butter: this is used to smooth out the potatoes and add a little extra creaminess. If you don't have butter on hand you could add a little bit of milk or cream, or use sour cream to help get that spreadable texture to the potatoes.
- Store leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, heat in a skillet over medium heat until warmed through and taco shell is crisped back up.
- Potatoes can be mashed and stored in a sealed container for up to 3 days before frying the tacos.
Nutrition
Serving: 1taco | Calories: 171kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 333mg | Potassium: 225mg | Fiber: 3g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 1mg