What’s not to love about Crispy Potato Tacos — traditionally known as tacos de papa — a crispy, golden corn tortilla shell filled with warm, creamy, cheesy potatoes. Potato tacos are a great vegetarian dinner everyone will devour. Serve them piled with salsa, a dollop of sour cream, and a squeeze of lime, and you’ve got dinner.
Servings: 6 (2 tacos each serving)
Ingredients:
POTATO FILLING
- 1 pound Yukon gold potatoes
- 2 tablespoons butter
- ¼ cup sour cream
- ½ teaspoon salt (or more, to taste)
- ¼ teaspoon onion powder (or more, to taste)
- ⅓ cup milk, or more as needed
- 1 cup shredded Monterey Jack or Oaxaca cheese
TACOS
- 12 corn tortillas
- Neutral oil for frying, (avocado, canola, or vegetable oil)
OPTIONAL TOPPINGS
- Shredded lettuce
- Crumbled cotija or queso fresco
- Mexican crema or sour cream
- Salsa
- Lime wedges
Directions:
- Cook potatoes: Peel and cut potatoes into chunks, place in a pot, cover with cold salted water, bring to a boil, and cook until very tender, about 10-15 minutes. Drain well.
- Mash potatoes with butter, sour cream, salt, garlic powder, and onion powder until creamy. Add milk as needed, to make them smooth. Stir in the shredded cheese.
- Warm tortillas (so they don’t crack) Heat a dry skillet over medium heat and warm corn tortillas for 15–20 seconds per side until soft and flexible, then place in a tortilla warmer or wrap in a clean dish towel to keep warm.
- Assemble: Add about 3 tablespoons potato filling to each tortilla and fold gently in half.
- Pan fry: Pour about ½ inch oil into a skillet and heat over medium heat (until the oil reaches 350º F or a tortilla edge sizzles immediately when dipped into the oil). Fry tacos 2–3 at a time for about 2 minutes on the first side and 1–2 minutes on the second side until golden brown and crispy, then transfer to paper towels or a wire rack.
- Serve warm, with salsa, sour cream, lettuce, lime wedges, and cotija or queso fresco if desired.
