Crispy Potato Tacos (Tacos de Papa) Recipe
Crispy Potato Tacos, or Tacos de Papa, are a delicious Mexican street food favorite featuring golden, fried corn tortillas filled with a creamy, cheesy mashed potato mixture. These tacos are pan-fried to perfection, delivering a crispy exterior and a soft, flavorful interior. Served with traditional toppings like salsa, shredded lettuce, crumbled cotija cheese, Mexican crema, and lime wedges, this recipe offers a comforting and satisfying meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (2 tacos per serving)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Potato Filling
- 1 pound Yukon Gold potatoes
- 2 Tablespoons butter
- 1/4 cup sour cream
- 1/2 teaspoon salt (or more, to taste)
- 1/4 teaspoon garlic powder (or more, to taste)
- 1/4 teaspoon onion powder (or more, to taste)
- 1/3 cup milk (or more as needed)
- 1 cup shredded Monterey Jack or Oaxaca cheese
Tacos and Toppings
- 12 corn tortillas
- Neutral oil for frying (avocado, canola, or vegetable oil)
- Shredded lettuce
- Crumbled cotija or queso fresco
- Mexican crema or sour cream
- Salsa
- Lime wedges
Instructions
- Cook potatoes: Peel and cut the Yukon Gold potatoes into chunks. Place them in a pot, cover with cold salted water, bring to a boil, and cook until very tender, about 10-15 minutes. Drain the potatoes thoroughly.
- Mash potatoes and prepare filling: In a mixing bowl, mash the cooked potatoes with butter, sour cream, salt, garlic powder, and onion powder until creamy. Add milk as needed to achieve a smooth consistency. Stir in the shredded Monterey Jack or Oaxaca cheese until well combined.
- Warm tortillas: Heat a dry skillet over medium heat and warm the corn tortillas for about 15–20 seconds per side until soft and flexible. Place the warmed tortillas in a tortilla warmer or wrap them in a clean dish towel to keep warm and prevent cracking.
- Assemble tacos: Spoon approximately 3 tablespoons of the potato filling onto each warm tortilla. Gently fold the tortillas in half to enclose the filling.
- Pan fry the tacos: Pour about 1/2 inch of neutral oil into a skillet and heat over medium heat. The oil is ready when it reaches about 350°F or a tortilla edge sizzles immediately upon dipping. Fry tacos 2–3 at a time, cooking for about 2 minutes on the first side and 1–2 minutes on the second side, until golden brown and crispy. Remove with a slotted spatula and transfer to paper towels or a wire rack to drain excess oil.
- Serve: Serve the crispy potato tacos warm, topped with salsa, sour cream or Mexican crema, shredded lettuce, crumbled cotija or queso fresco, and lime wedges to taste.
Notes
- Use Yukon Gold potatoes for a creamy texture; russet potatoes can be used but may be drier.
- Adjust milk quantity in the potato filling to get the perfect creamy consistency.
- Make sure oil is hot enough before frying to achieve a crispy texture without greasiness.
- Warm tortillas properly to avoid cracking during folding and frying.
- Serve immediately for the best texture, as tacos tend to lose crispness over time.