Crispy Potato Tacos
These crispy potato tacos are a delicious, budget-friendly, and easy-to-make meal! Featuring creamy, seasoned mashed potatoes inside crunchy corn tortillas, they’re perfect for Taco Tuesday, meatless meals, or any time you crave a crispy bite. Serve them with your favorite salsas, guacamole, and toppings for an irresistible dish!
Ingredients
- 🛒 Precisely Measured Ingredients
- For the Potato Filling
- 3 large Russet potatoes peeled and cubed
- 1 tablespoon butter or olive oil for vegan option
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt & black pepper to taste
- For the Tacos
- 12 small corn tortillas
- Vegetable oil for frying
- Topping Ideas Optional but Recommended
- 🥑 Guacamole🌶️ Salsa Roja🥬 Shredded lettuce🧀 Crumbled queso fresco or Cotija cheese
Instructions
- Step 1: Prepare the Potato Filling
- In a large pot, bring salted water to a boil. Add peeled and cubed potatoes and cook for 15 minutes, or until fork-tender.
- Drain and transfer to a bowl. Mash with butter, garlic powder, onion powder, cumin, paprika, salt, and black pepper until smooth.
- Step 2: Assemble the Tacos
- Heat corn tortillas slightly in a dry skillet to make them pliable.
- Spread 2 tablespoons of mashed potatoes onto one side of each tortilla, then fold it in half.
- Step 3: Fry to Perfection
- Heat ½ inch of oil in a frying pan over medium heat.
- Fry each taco for 2-3 minutes per side until golden and crispy.
- Drain on a paper towel-lined plate.
- Step 4: Top & Serve
- Add shredded lettuce, guacamole, salsa, and cheese.
- Serve immediately for the best crispy texture!
- For a baked alternative, preheat your oven to 425°F (220°C), brush the tacos with oil, and bake for 15 minutes, flipping halfway through.
Notes
✅ For extra crispiness, let the tortillas rest for 5 minutes before frying.
✅ Use a wire rack instead of paper towels for draining to keep the tacos crisp.
✅ Make them spicy by adding chopped jalapeños to the potato mixture.
✅ Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
✅ Use a wire rack instead of paper towels for draining to keep the tacos crisp.
✅ Make them spicy by adding chopped jalapeños to the potato mixture.
✅ Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.