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Authentic Tacos de Papa: Crispy Mexican Potato Tacos

A stack of golden-brown, crispy fried potato pancakes ready to be used as potato tacos.
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Learn how to make classic Tacos de Papa, featuring creamy, seasoned mashed potatoes wrapped in tortillas and fried until golden and crispy. This easy, budget-friendly recipe brings authentic Mexican comfort food to your weeknight taco night.

Ingredients

Scale
  • 2 lbs russet potatoes, peeled and quartered
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, plus more for boiling
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled cotija cheese (optional, for filling)
  • 12 small corn tortillas
  • Vegetable oil, for frying
  • Toppings: Shredded lettuce, salsa roja, sour cream or Mexican crema, extra cheese

Instructions

  1. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  2. While potatoes cook, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, and oregano; cook for 1 minute more until fragrant.
  3. Mash the cooked potatoes in a bowl. Stir in the onion mixture, 1/4 teaspoon salt, pepper, and cotija cheese if you are using it for the filling. Mix until the filling is combined but still has some texture.
  4. Warm the corn tortillas briefly in a dry skillet or microwave so they are pliable.
  5. Place about 2 tablespoons of the potato filling onto the center of each warm tortilla. Fold the tortilla in half to create a taco shape. Secure with a toothpick if needed.
  6. Pour about 1/2 inch of vegetable oil into a large, deep skillet and heat over medium-high heat until it reaches 350°F (175°C).
  7. Carefully place 3 or 4 tacos into the hot oil, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, until 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 immediately with your favorite toppings like shredded lettuce, salsa roja, and crema.

Notes

  • For a vegan option, skip the cotija cheese in the filling and use vegan sour cream or avocado slices as a topping.
  • If you prefer a softer taco, you can skip the frying step and simply warm the filled tortillas in a dry skillet until heated through.
  • To make this a cheesy potato taco variation, mix 1/2 cup of shredded Monterey Jack cheese directly into the potato filling before stuffing the tortillas.

Nutrition

Find it online: https://yumdrizzle.com/potato-tacos-recipe-authentic-mexican-comfort-food/