Potato tacos are a delicious Mexican dish. They are crispy on the outside and creamy on the inside and so full of delicious flavor.
They make for a delicious vegetarian meal that is perfect for a weeknight dinner or a Mexican feast.
Tacos are a staple in Mexican cuisine, and for good reason – they’re delicious, family friendly, and easy to make.
But if you’re looking to mix things up and try something new, why not try potato tacos? Crispy potato tacos are delicious, kid friendly and a great vegetarian option for your taco Tuesday lineup.
Potato tacos, also known as “tacos de papa”, are a popular street food in Mexico.
They’re made by combining diced or mashed potatoes with traditional taco fillings, such as diced onions, tomatoes, and spices.
Typically they are deep fried in vegetable oil and served with toppings.
The result is a tasty and satisfying meal that’s perfect for vegetarians or anyone looking to switch up their taco game.
We will be changing up the recipe just slightly to make these delicious tacos a little healthier and more kid friendly.
One of the great things about potato tacos is that they’re easy to make at home.
Simply boil or roast some potatoes until they’re tender, then mash or dice them and mix with your desired fillings.
You can also add some grated cheese or sour cream for extra creaminess.
To assemble the tacos, heat up some corn or flour tortillas and fill them with the potato mixture.
Top with your choice of toppings, such as lettuce, salsa, or avocado. You can also serve the potato mixture over rice or in a burrito for a different twist.
Not only are potato tacos delicious, but they’re also a great way to use up leftover potatoes. So next time you’re craving tacos, give potato tacos a try – you won’t be disappointed!
Ingredients For Potato Tacos:
The ingredients are so simple, yet pack so much flavor. Here is what you need to make this recipe at home along with some substitutions.
Potatoes: I like to use a starchy potato for this recipe. I used yellow potatoes, but you can also use Russet potatoes as well. But honestly any potato will work.
Creama Con Sal: This can be found in most markets near the sour cream. It’s a Mexican creama that is thinner and more flavorful than sour cream. You can also substitute sour cream if needed.
Oregano: I prefer Mexican oregano for this dish.
Garlic Salt: Any garlic salt will do.
Corn tortillas: I like to use white corn tortillas for this recipe. The thinner the better.
Cooking Oil: I like to use a healthier oil for this recipe such as avocado oil or an olive oil.
Mozzarella Cheese: You want to use a shredded low moisture mozzarella.
Do I Have To Peel The Potatoes?
If you use yellow potatoes you don’t need to peel them.
I actually love the texture the peel adds. Plus it adds some great nutrients and fiber.
If you are using Russet Potatoes I would recommend peeling them. The peel can be gritty.
How Do You Make Potato Tacos:
Follow these simple steps to make this recipe.
Step 1: Make the potato filling. Boil the potatoes until very fork tender. Drain and add the spices and creama.
Step 2: Mash the potato mixture with a potato masher until desired consistency. I prefer my filling to have some texture.
Step 3: Flash fry the corn tortillas in avocado or olive oil for 15 seconds per side. This step is to ensure the corn tortillas will not crack when you fold them together.
Transfer the tortillas to a paper towel to drain excess oil.
Step 4: Lay the tortillas on a foil lined baking sheet. Top the potato mixture and cheese on half of the tortilla.
Step 5: Cook at 450 F for 10 minutes. Turn over and cook for an additional 5 minutes. Top with desired toppings and serve.
Healthier Air Fryer Version:
Try this recipe in the air fryer.
Instead of cooking the tacos in the oven try laying a few in the air fryer basket and cover with a wire rack to weigh them down. This will ensure the filling doesn’t fly all over the place.
Then turn on air fry at 390 F for 5-7 minutes. Make sure to check them half way through.
What To Serve With Potato Tacos:
Here are some delicious side dishes that go perfectly with potato tacos. Try out some of these delicious recipes.
Mexican Salad With Honey Lime Vinaigrette
Easy Grilled Mexican Street Corn
Crunchy Air Fryer Tortilla Chips
Potato Taco Recipe:
Potato Tacos
Potato tacos are a delicious Mexican dish. They are crispy on the outside and creamy on the inside and so full of delicious flavor.
Ingredients
- 1 1/2 pounds yellow potatoes (you can also use peeled Russet potatoes) , cut into 1/2 inch pieces.
- 1 teaspoon salt
- 1/4 cup creama con sal
- 1 teaspoon Mexican oregano
- 1 teaspoon garlic galt
- 1 cup avocado oil
- 16 corn tortillas
- 3 cups shredded mozzarella cheese
Optional Toppings:
- creama con sal
- pico de gallo
- cilantro
- salsa of choice
Instructions
- Bring a large pot of water to a boil. Boil the potatoes until very fork tender, about 10-15 minutes.
- Drain the potatoes and add the spices and creama.
- Mash the potato mixture with a potato masher until desired consistency. I prefer my filling to have some texture.
- Preheat a small saute pan with avocado oil over medium heat.
- When the oil is hot, but not smoking, flash fry each corn tortillas for 15 seconds per side. This step is to ensure the corn tortillas will not crack when you fold them together.
- Transfer the tortillas to a paper towel to drain excess oil.
- Preheat the oven to 450 F.
- Lay the tortillas on a foil lined baking sheet. Top each tortilla with the potato mixture and cheese on half of the tortilla. Fold over.
- Sprinkle with coarse salt on top of the tortillas and cook for 10 minutes. Then turn the tacos over and cook for another 5 minutes or until crispy.
- Top with optional toppings.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 288mgCarbohydrates: 22gFiber: 3gSugar: 1gProtein: 6g
