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Crispy potato tacos (tacos de papa) are crisp outside, creamy inside, and full of bold flavors. They’re a real favorite around here, especially when paired with simple black bean soup. Here’s how to make them great.
Why we love this recipe
I love tacos. In other words, I’m human. Even so, it took me a while to get around to creating a tacos de papa recipe — probably because the process always felt a little bit next-level. It’s easy, though, I promise. And you’ll quickly realize it’s well worth the effort.
These tacos are:
- Beautifully seasoned, with layers of savory flavors
- Just the best combination of crunch and creaminess
- A seriously satisfying vegetarian meal
And they come with a secret bonus (stick with me here). My dumb American brain always half-jokingly wants their name to mean “Dad’s tacos,” which reminds me of one of the best episodes ever of This American Life, in which someone was a full-fledged adult before they realized that “quesadilla” is not Spanish for “what’s the deal.”
So. The more you know.
I first published this recipe here back in 2016. I’ve since updated the post for clarity, but the recipe remains the same.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield perfect tacos.
- Extra-sharp cheddar melts well but still packs a super-savory, creamy punch. Shred it on the large holes of a box grater.
- Try to use good-quality 6-inch corn tortillas if possible. Supermarket brands are fine but can lack complexity of flavor. You’ll warm each tortilla in a dry pan before filling, to enhance the flavor and increase pliability.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
How to make it
Here’s an overview of what you’ll do to make a fabulous batch of crispy potato tacos. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll boil the potatoes, mash them, and mix with the sour cream and seasonings.
- Heat each tortilla in the dry pan, fill it with a couple of tablespoons of the potato mixture, and fold.
- Fry the tacos for about 90 seconds on each side.
- Top with cheese, cilantro, and onion. That’s it!
Expert tips and FAQs
Various versions of crispy potato tacos (also called tacos dorados de papa — golden potato tacos) have long existed throughout Mexico. You’ll find them rolled like taquitos, “drowned” in sauce (tacos ahogados), and many more. This recipe was inspired by a favorite order at Surf Taco and is several steps removed from any regional cuisine, unless you count the Jersey Shore among those regions.
You can cook the potatoes and mix up the filling up to a week in advance. Assemble and fry the tacos right before serving. If you have leftovers, wrap them tightly and store in the fridge for up to a week. Reheat in the oven or toaster oven.
More favorite Mexican-inspired vegetarian recipes
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Crispy Potato Tacos (Tacos de Papa)
Ingredients
- 1 pound (454 grams) Yukon gold potatoes
- 2 ½ teaspoons fine sea salt, divided
- ½ cup (120 grams) sour cream
- ½ teaspoon onion powder
- ½ teaspoon sweet Hungarian paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 12 6- inch corn tortillas
- ½ cup (120 ml) safflower oil, for frying
- 4 ounces (113 grams) shredded extra-sharp cheddar cheese
- ½ cup chopped fresh cilantro
- ½ small red onion, minced
Instructions
- Peel the potatoes and cut into roughly 1-inch cubes. Place in a small pot with cold water to cover and two teaspoons of the salt.
- Bring to a boil, then simmer for about 10 minutes, until tender.
- Drain and return to pot.
- In a small bowl, stir together the sour cream, remaining 1/2 teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper, and cayenne.
- Add mixture to potatoes and mash until smooth.
- One by one, heat the tortillas on both sides in a dry 12-inch frying pan.
- Spread a generous two tablespoons of potato into each tortilla and gently fold to form a taco.
- When all tacos are assembled, heat the oil in the same frying pan until thin and shimmering.
- Working three to four tacos at a time, fry on one side until crisp, about 90 seconds, then flip and repeat. Drain on paper towels and sprinkle with a little additional salt if you like.
- To serve, add some cheese, cilantro and red onion to the top of each taco (or gently open it and place inside),
Notes
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield perfect tacos.
- Try to use good-quality 6-inch corn tortillas if possible. Supermarket brands are fine but can lack complexity of flavor. You'll warm each tortilla in a dry pan before filling, to enhance the flavor and increase pliability.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- Extra-sharp cheddar melts well but still packs a super-savory, creamy punch. Shred it on the large holes of a box grater.
- You can cook the potatoes and mix up the filling up to a week in advance. Assemble and fry the tacos right before serving. If you have leftovers, wrap them tightly and store in the fridge for up to a week. Reheat in the oven or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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