These crispy potato tacos (aka tacos de papa) are golden and crispy on the outside, luscious and creamy on the inside, and topped with most delicious garlicky tomato sauce. The best part is they are easy to prepare, cost effective, and require just a handful of humble ingredients! 

Crispy Potato Tacos (aka Tacos de Papa)

Indulge in the ultimate comfort food with our recipe for Crispy Potato Tacos, also known as Tacos de Papa. These tacos boast a perfect blend of textures and flavors – crispy on the outside, creamy on the inside, and adorned with a tantalizing garlicky tomato sauce. Not only are they irresistibly delicious, but they’re also surprisingly simple to make and won’t break the bank.

Grab a drink and let’s get to cookin’ the best crispy potato tacos!

What are Tacos de Papa?

Tacos de papa, also known as crispy potato tacos, are a popular Mexican dish consisting of mashed potato filling encased in a corn tortilla and fried until crispy. These tacos are typically served with various toppings and sauces, such as salsa, lettuce, cheese, and sour cream, adding layers of flavor and texture.

The origins of tacos de papa trace back to Mexican cuisine, where potatoes have been a staple ingredient for centuries. While the exact origin of crispy potato tacos is not documented, they are believed to have evolved from traditional Mexican street food culture, where vendors would creatively use available ingredients to make affordable and satisfying meals.

Potatoes were introduced to Mexico during the Spanish colonization period in the 16th century, and they quickly became integrated into Mexican cuisine. Over time, mashed potatoes became a common filling for tacos, offering a creamy and comforting texture that pairs well with the crispiness of the fried tortilla.

Tacos de papa have since become a beloved dish in Mexican cuisine, enjoyed by people both in Mexico and around the world. They showcase the versatility of potatoes and demonstrate the ingenuity of Mexican cooks in transforming humble ingredients into delicious and satisfying meals. Whether served as a street food snack or a homemade family meal, tacos de papa continue to be a cherished part of Mexican culinary tradition.

Ingredients for Crispy Potato Tacos

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

If the ingredients list seems long, it may be, but I promise it’s predominantly seasoning and pantry/fridge staples I’m sure you most likely already have! The reason I love this recipe so much is because of its humble ingredients! Here’s what you’ll need to make these crispy potato tacos, plus any substitutions:

For the Garlic Tomato Sauce:

• Dried Guajillo Chiles: These chiles contribute a rich, smoky flavor to the sauce. If you can’t find guajillo chiles, you can substitute with other dried chiles such as ancho or New Mexico chiles.
• Beefsteak Tomato: Provides the base for the sauce. If beefsteak tomatoes aren’t available, you can use Roma tomatoes or canned tomatoes as a substitute.
• Vegan Chick’n or Vegetable Bouillon Cube: This adds flavor to the sauce. You can use 1 teaspoon vegan chicken, mushroom or vegetable bouillon powder as a substitute.

For the Crispy Potato Tacos:

• Russet Potatoes: You can substitute with Yukon Gold potatoes or any other variety of potatoes you have on hand.
• Corn Tortillas: If corn tortillas aren’t available, you can use flour tortillas instead. However, corn tortillas are traditional for crispy tacos.
• Vegetable Oil: Any high-heat cooking oil like canola, corn, or sunflower oil can be used for frying the tacos.

How to Make Crispy Potato Tacos

Aside from simple and cost-effective ingredients, these crispy potato tacos are also fairly easy to prepare! Here’s how:

1. Make Garlic Tomato Sauce:

Begin by rehydrating the guajillo chilis in boiling water for 10 minutes, then blend them with water until smooth. In a sauté pan, char tomato, onion, jalapeño, and garlic in avocado oil. Combine the charred vegetables with the blended chilis and other sauce ingredients. If the sauce seems too thick for your liking, add 2 tablespoons of water at a time until the desired consistency is reached. Adjust seasonings to taste and set aside.

2. Prepare the Tacos:

Boil cubed potatoes until fork-tender, then mash with vegan butter, cheddar shreds, cumin, garlic powder, salt, and pepper. Heat corn tortillas until soft, then fill each with the potato mixture and fold. Fry the tacos in hot vegetable oil until golden and crispy on each side.

3. Garnish and Enjoy:

Top your crispy potato tacos with the garlicky tomato sauce and a variety of fresh garnishes such as sliced tomato, chopped white onion, cilantro, shredded cabbage or lettuce, sliced radish, and vegan feta. ENJOY!

Tips and FAQs

• Potato Texture: For the creamiest potato filling, make sure to boil the potatoes until they are fork-tender. This will ensure a smooth and fluffy texture.
• Frying Temperature: Maintain a consistent frying temperature to ensure that the tacos cook evenly and become crispy without burning.
• Batch Cooking: If making a large batch of tacos, fry them in batches to prevent overcrowding in the pan, which can lead to uneven cooking.

The potato filling seems to be melting out of my crispy potato tacos while frying, how to do I prevent this from happening?

If the potato filling is melting out while frying, it’s likely due to the filling being too soft or moist. Here are some tips to prevent this issue:

1. Reduce Moisture in the Filling: Make sure the boiled potatoes are well-drained before mashing them. Excess moisture from the boiled potatoes can cause the filling to become too wet and prone to melting. Allow the boiled potatoes to drain thoroughly and even pat them dry with a clean kitchen towel if necessary.
2. Thicken the Filling: If the mashed potatoes seem too wet, you can try adding a thickening agent such as breadcrumbs, cornstarch, or flour to absorb excess moisture and help bind the filling together. Start with a small amount and gradually add more until you reach the desired consistency.
3. Chill the Filling: After mashing the potatoes and seasoning them, chill the filling in the refrigerator for about 30 minutes to firm it up. This will help the filling hold its shape better during frying.
4. Avoid Overcooking the Potatoes: Be careful not to overcook the potatoes when boiling them. Overcooked potatoes can become mushy and release more moisture, making the filling too soft.
5. Fry at the Right Temperature: Make sure the oil is heated to the correct temperature before frying the tacos. Frying at too low a temperature can cause the filling to melt before the tortillas crisp up. Aim for a temperature of around 350-375°F (175-190°C) for frying.

Can I make the garlic tomato sauce for the crispy potato tacos ahead of time?

Yes, the sauce can be made ahead and stored in the refrigerator for up to 3-4 days. Simply reheat before serving.

How do I store leftover tacos?

Store any leftover tacos in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet or oven until heated through.

Can I make these tacos gluten-free?

Yes, these tacos are naturally gluten-free when using corn tortillas. Just be sure to check that all ingredients, including spices and garnishes, are gluten-free if needed.

Can I bake or air-fry crispy potato tacos instead of frying?

Of course! To make air-fried crispy potato tacos, assemble the tacos as instructed, then place them in a single layer in the air fryer basket. Spray or brush the tacos with a bit of cooking oil, and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until crispy and golden brown.

To bake the crispy potato tacos, Preheat the oven to 400°F (200°C). Place assembled tacos on a baking sheet lined with parchment paper and lightly brush with oil. Bake for 15-20 minutes, flipping halfway through, until crispy and golden brown.

More Taco Recipes to Try

Cheers to Taco Tuesday, EVERY DAY!

I hope you love these crispy potato tacos as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Crispy Potato Tacos

Ashley

These crispy potato tacos (aka tacos de papa) are golden and crispy on the outside, luscious and creamy on the inside, and topped with most delicious garlicky tomato sauce. The best part is they are easy to prepare, cost effective, and require just a handful of humble ingredients!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Lunch/Dinner, Main, Main Course

Cuisine Mexican

Servings 4

Ingredients

  

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Garlic Tomato Sauce:

• 2 dried guajillo chiles, stems and seeds removed
• 2 TBS avocado oil
• 1 large beefsteak tomato, about 1 pound, quartered
• ½ large white onion, quartered
• 1 jalapeno, deseeded, deveined, and cut in half
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon fresh cracked black pepper, plus more to taste
• 4 cloves of garlic
• 1 vegan chick’n or vegetable bouillon cube
• ½ teaspoon dried cumin
• ½ teaspoon dried Mexican oregano
• ½ teaspoon garlic powder

For the Tacos:

• 2 russet potatoes, peeled and cut into small 1″-inch cubes (about 1 pounds)
• ¼ cup vegan butter, softened
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon Kosher salt, plus more to taste
• ½ teaspoon fresh ground black pepper, plus more to taste
• 12-15 Corn tortillas
• 1 cup vegetable oil, for frying

Garnishes:

• Sliced tomato
• Chopped white onion
• Cilantro
• Shredded cabbage or lettuce
• Sliced radish
• Vegan feta

Instructions

 

• For the garlic tomato sauce, rehydrate the guajillo chilis in a bowl of boiling hot water for 10 minutes. Drain and place the rehydrated chilis in a high-powered blender with ½ cup water.
• While the chilis are rehydrating, place the avocado oil in a large sauté pan over medium high heat. Once the oil is hot, add the tomatoes, onion, and jalapeño in an even layer. Season with salt and pepper. Cook without stirring until slightly charred, 4 to 5 minutes. Add garlic and continue cooking until it slightly charred, 2 to 3 minutes.
• Place the tomato mixture on the blender with the rehydrated chilis and the rest of the sauce ingredients. Blend until smooth. If the sauce seems too thick, add a few tablespoons of water at a time, and blend again until you reach you reach your desired consistency. Taste and adjust seasonings, if necessary. Set aside.
• Next, place the cubed potatoes in a pot, cover them with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes (note: the smaller you cut the potatoes, the faster they will cook). Drain and transfer the potatoes to a large bowl.
• Season the potatoes with vegan butter, ground cumin, garlic powder, salt, and pepper. Mash until smooth. Adjust seasonings to taste.
• Heat the corn tortillas until just soft enough to fold, about 20 to 30 seconds.
• To make the tacos, fill each tortilla with about 3 tablespoons of the potato mixture and fold in half.
• Heat the vegetable oil in a large sauté pan over medium heat. Once oil is hot, fry the tacos in batches, until crispy and golden brown, 3 to 4 minutes per side. You may need to add more oil between batches. Transfer the tacos to a paper-towel-lined plate.
• Garnish the tacos with garlic tomato sauce and your choice of sliced tomato, chopped white onion, cilantro, shredded cabbage or lettuce, sliced radish, and vegan feta. ENJOY!

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