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Authentic Crispy Tacos de Papa (Mexican Fried Potato Tacos)

Four crispy, golden-brown potato tacos filled with melted cheese, served with a side of red salsa.
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Make these authentic Tacos de Papa, crispy fried potato tacos that are budget-friendly and perfect for Taco Night. This recipe uses simple mashed potatoes seasoned with Mexican spices, fried until golden brown.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 12 small corn tortillas
  • 1 cup vegetable oil, for frying
  • 1/2 cup shredded Monterey Jack cheese (optional, for vegetarian version)
  • Toppings: Shredded lettuce, salsa, sour cream or Mexican crema, crumbled cotija cheese

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring 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 for one minute to dry out any excess moisture.
  3. Mash the potatoes thoroughly. Add the 1 teaspoon salt, garlic powder, onion powder, cumin, oregano, and black pepper. Mix until the spices are evenly distributed. If using cheese, stir in the shredded Monterey Jack now.
  4. Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable.
  5. Place about 2 tablespoons of the seasoned mashed potato filling onto the center of each warm tortilla. Roll the tortilla tightly around the filling to form a cylinder shape. Secure with a toothpick if necessary.
  6. Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F.
  7. Carefully place the rolled tacos seam-side down into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2 to 3 minutes per side, turning gently, until they are golden brown and crispy.
  8. 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.
  9. Serve the Tacos de Papa immediately with your favorite toppings like shredded lettuce, salsa, and crema.

Notes

  • For a spicier filling, add 1 teaspoon of chipotle powder or a dash of your favorite hot sauce to the mashed potatoes.
  • If you prefer a softer taco, skip the frying step and simply warm the filled tortillas in a dry skillet until heated through.
  • To make this a Loaded Potato Taco Bowl, skip the tortillas and serve the seasoned potatoes over a bed of rice or lettuce, topped with taco meat (if desired) and all your favorite fixings.

Nutrition

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