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Authentic Tacos de Papa (Fried Potato Tacos)

Close-up of rolled, fried tortillas filled with mashed potato mixture, resembling potato tacos.
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Make classic Mexican Tacos de Papa at home. This recipe shows you how to prepare creamy, spiced mashed potatoes, fill tortillas, and fry them until golden and crispy for a satisfying, budget-friendly dinner.

Ingredients

Scale
  • 1.5 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for boiling
  • 1/4 cup milk or water (for mashing)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon dried oregano
  • 12 small corn tortillas
  • Vegetable oil, for frying
  • 1 cup shredded Monterey Jack or Oaxaca cheese (optional)
  • Your favorite taco toppings (salsa, sour cream, lettuce)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with water and add 1 teaspoon of salt. Bring the water to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  2. Drain the potatoes well and return them to the hot pot over low heat for one minute to dry out any excess moisture.
  3. Mash the potatoes until smooth. Add the milk or water, salt, pepper, garlic powder, onion powder, cumin, and oregano. Mix until the filling is creamy and well combined. Let the potato mixture cool slightly.
  4. Warm the corn tortillas briefly in a microwave or on a dry skillet until they are pliable.
  5. Take one tortilla and place about 2 tablespoons of the potato filling down the center. If using cheese, sprinkle a small amount over the filling. Roll the tortilla tightly around the filling to form a taco. Secure with a toothpick if necessary. Repeat with the remaining tortillas and filling.
  6. Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches 350°F (175°C).
  7. Carefully place the rolled tacos seam-side down into the hot oil, working in batches so you do not overcrowd the pan. Fry for 2 to 3 minutes per side, until they are golden brown and crispy.
  8. Remove the fried potato tacos from the oil using tongs and place them on a plate lined with paper towels to drain excess oil. Remove any toothpicks before serving.
  9. Serve the crispy potato tacos immediately with your chosen toppings like salsa and sour cream for a perfect Taco Tuesday potatoes meal.

Notes

  • For a vegan potato tacos version, skip the cheese and use a dairy-free sour cream substitute for topping.
  • If you prefer a softer taco, warm the filled tortillas briefly in a dry skillet instead of deep-frying.
  • You can bake these tacos instead of frying for a lower-fat option; spray them lightly with oil and bake at 400°F (200°C) until crisp.

Nutrition

Find it online: https://cookingzenith.com/potato-tacos-recipe-easy-fried-tacos-de-papa/