Crispy Potato Tacos (Tacos de Papa)

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If I want 2 classic comfort foods, combined into 1, I make these crispy potato tacos. I combine fluffy mashed potatoes with warm cumin and use them to fill crispy corn tortillas before adding traditional fresh toppings. This recipe comes together in just 35 minutes, uses basic ingredients, and is fully vegetarian.

Authentic Mexican crispy potato tacos served on a white serving plate, topped with onions and cilantro.

Crispy potato tacos highlight the simple goodness of well-seasoned mashed potatoes. The creamy filling and crispy exterior create a satisfying contrast that is moreish and delectable. If you prefer a heartier protein-filled taco, I recommend trying my jackfruit tacos, which also do a great job at mimicking the texture of shredded meat.

I started getting serious about this crispy potato tacos recipe after Thanksgiving a few years ago. There was an unusual amount of my healthy mashed potatoes that were left over. And I remembered how my husband always commented that mashed potatoes are way too good to be a side dish, and deserve elevated status. That Black Friday, we had tacos de papas, which has since become a tradition.

As a nutritionist, I appreciate recipes like these crispy potato tacos, which are filling, fit into a vegetarian lifestyle, can be made fully plant-based, and use simple ingredients. These tacos combine creamy mashed potatoes with warm spices like paprika, cumin, and garlic powder to create a full-bodied filling. The variance between the crisp tortilla and the soft potato filling makes every mouthful appetizing.

As a mom, I love that the cooking method is also exceptionally quick and easy, making this a great meal for busy weeknights or last-minute lunches. I boil the potatoes until tender, mash them with a flavorful sour cream and spice mixture, then spread the filling into corn tortillas. A quick fry in a hot pan creates the crispy golden shell, while the interior remains soft and creamy.

My first experience with crispy potato tacos, or tacos de papas, was through a friend’s grandmother. We were a lot younger and spent most of our time out socializing, and did not pay too much attention to our nutrition. My friend had her Abuelita staying with her, which meant tons of authentic Mexican cooking. She made this late one night using whatever there was in the sparsely stocked kitchen, and that is when I fell in love with this incredibly humble but oh so satisfying recipe. If you want a budget-friendly meal that is also the ultimate comfort food, try making tacos de papas.

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🥘 Ingredients

Crispy potato tacos use simple ingredients, which can be easily substituted with plant-based alternatives, to suit a vegan menu. This is what I use to make them:

Corn tortillas: I use corn tortillas for an authentic flavor and for the best crisp. You could also use my almond flour tortillas, but they will be slightly less crispy.

Oil: For a crispy exterior, I fry the tacos in a neutral oil. I like using avocado or coconut oil.

Russet or Yukon Gold potatoes: I use these potatoes as they are the best for mashing and create a fluffy filling.

Sour cream: This is mixed into my mashed potatoes to create a rich and creamy filling. You could also try my vegan sour cream.

Spices: I use a blend of cumin, paprika, onion powder, garlic powder, dried oregano, and salt for a warm, earthy, savory flavor typical of Mexican cuisine.

Toppings: I like serving these tacos with shredded cheese, red onion, and fresh cilantro. Vegan cheese works well as a plant-based alternative.

🔪 How To Make

I prepare my mashed potato filling, and then put the rest together in just a few simple steps. This is how I make my crispy potato tacos:

Boil and drain potatoes: After peeling and dicing the potatoes into small pieces, I place them in a pot and cover them with water. I boil the potatoes until soft and fork-tender. Then I drain the potatoes and place them in a large bowl.

Potatoes boiling in water in a stock pot on the stove.

Make sour cream mixture: I add the sour cream and spices to a separate bowl and mix until fully combined.

Mash potatoes: Then I use a potato masher to mash my potatoes.

Add sour cream: Next, I stir the sour cream mixture into the mashed potatoes until smooth.

Sour cream added to mashed potatoes and spices, mixed in a bowl.

Prepare the tacos: I spread the potato mixture over half the tortilla and then fold it closed.

Repeat: I repeat this step with the remaining tortillas, and place the folded and filled tacos in an even layer on a sheet, until I fry them.

Potato tacos lined up on a baking sheet, ready to be cooked.

Fry the tacos: Next, I cook the tacos in a preheated large skillet that has been drizzled with oil. I do this until they are golden brown and crisp, then flip and fry the other side until golden brown.

Garnish and serve: I serve the tacos immediately, and pair them with my favorite toppings.

Easy crispy potato tacos (or a tacos de papa recipe) served on a white serving plate, topped with onions and cilantro.

My #1 Secret Tip for this crispy potato tacos recipe is to always make sure the oil is fully heated before frying the tacos. Hot oil crisps my tacos quickly, which prevents them from absorbing too much oil and preserves the crunch.

Other Tips To Keep In Mind:

Warm the tortillas: I warm the tortillas briefly before filling them, so that they fold in half without cracking.
Drain excess oil: I place fried tacos onto paper towels to absorb any excess oil from the frying.
Fry in batches: The pan should not be overcrowded during frying. This gives each taco a chance to crisp properly.
Do not overfill: I use a little bit less than 1/4 cup when filling my tacos; this way, the tacos stay sealed, and the mixture does not spill out.
Use taco seasoning: For an enhanced flavor, I add 1 teaspoon of my easy homemade taco seasoning.

📖 Variations

The best thing about a simple recipe like these crispy potato tacos is that they are extremely easy to tweak and customize. I have experimented with several variations, and these are my favorites:

Spicy potato taco: I add 1 teaspoon of my Old El Paso taco seasoning into the sour cream mixture and stir in 1 tablespoon of chopped pickled jalapenos into the mash. My husband loves rounding out this spicy version with a spoonful of my healthy guacamole.

Sweet potato swap: I replace the russet potatoes with 2 cups of mashed sweet potatoes. This creates a softer, sweeter filling. If I am catering for my vegan friends, I use my dairy-free almond mashed potatoes recipe for the filling base.

Protein boost: For an extra boost of protein without affecting the texture or appearance, I add 1/2 cup cooked white beans into my boiled, drained potatoes and mash them together. I have done this so many times, and my kids never notice the difference.

🍽 Serving Suggestions

I love serving these crispy potato tacos as part of a Mexican-themed spread. I like to keep everything light and easy, with as few moving parts as possible. If you would like to keep the toppings limited to 1 dish, I recommend making my vegan 7 layer dip, which has all the great flavors and nutrients to complete these tacos. I also highly recommend serving some of my vegan jalapeno poppers with every Mexican meal you make. Ha!

At home, I like topping my tacos with all kinds of fresh ingredients. Last week, I decided that instead of using items that contrasted with the creamy mash, I was going to try using toppings that matched their energy. I started with a generous drizzle of my easy vegan taco sauce, and finished with a helping of my creamy vegan coleslaw. This was so deliciously decadent, I will definitely be making it again. If you prefer something fresher, try my Mexican coleslaw with cilantro lime dressing instead.

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover tacos in an airtight container in the refrigerator for up to 3 days.

Freezing: To freeze, I place cooled tacos in a freezer-safe container and freeze for up to 3 months.

Reheating: I reheat the tacos in the oven or a skillet to crisp the tortillas and warm the filling.

❓Recipe FAQs

Why do my tacos fall apart while frying?

This happens when the tortillas are too cold or too dry when frying. I warm my tortillas before filling them to make them pliable without cracking. After they are filled, folded, and waiting to be fried, I place them on a tray under a damp kitchen towel to keep them from drying out.

How do I keep my tacos crisp after frying?

After draining my tacos on a paper towel, I keep my completed tacos on a tray in a low oven to keep them fresh, warm, and crisp while I finish frying off the rest of the batch. I do this when I make a large quantity that is not being served immediately.

Which vegan cheese works best for this recipe?

For this recipe, I have used Violife Mexican Shreds as they have a creamy texture and tangy flavor. They also provide a wonderfully sharp, tangy taste, which works well with the creamy potato filling.

Mexican crispy potato tacos (or tacos de papas) served on a white serving plate, topped with onions and cilantro.

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