Crispy potato tacos are fast, easy, and perfect for taco night—featuring crispy potatoes stuffed into warm corn tortillas, fried until golden brown, and topped with sour cream, avocado, and shredded lettuce.
Potato tacos may just be the most underrated taco on the block.
It's been my experience that crispy potato tacos (also called tacos de papa - a popular Mexican dish) don’t get nearly enough love. Case in point? When was the last time you ordered these babies at a Mexican restaurant over, say, carne asada or al pastor? I thought so. But my love for potato tacos is renewed after testing and making this recipe, and my family (especially my youngest, who thinks these taste like a Mexican pierogi - his absolute favorite meal) agrees. Crispy potatoes stuffed into a warm corn tortilla, fried until golden brown, and loaded with your favorite toppings? Delish!
We've been trying to consume a bit less meat lately so these delicious tacos have been on heavy rotation. I love that they're vegetarian (we all need a break from ground beef once in a while), use mostly pantry staples, and take very little time to prepare (especially if you're using leftover mashed potatoes). They're a great make-ahead option since you can make and store the filling in the fridge, and they're budget-friendly (unless you go all in on the toppings, no judgment!). The best part? That golden crust from pan-frying the tacos and the melty cheese inside the spiced potato mixture.
Key Ingredients
This easy dinner is made with just a handful of simple, straightforward ingredients:
- Potatoes. Russet or Yukon gold potatoes are the classic choice for a fluffy interior, but red potatoes work too. Don't get too hung up on the type of potato used here. (You could even use leftover mashed potatoes if you have them!) Pro tip: Cut the potatoes into smaller pieces to speed up the boiling time.
- Corn tortillas. I think the corn tortillas are key here and taste way better with the potato mixture than flour. Plus, they crisp up so nicely when pan-fried. I always find corn tortillas a little finicky to work with (they crack easily), but warming the tortillas up a bit before filling them helps to solve that issue (most of the time!)
- Cheese. Shredded Mexican cheese adds that melty, salty goodness and helps hold the filling together. Feel free to use a different type of melty cheese if you prefer.
- Spicy veg. Red onion, jalapeño, and garlic are sautéed until soft and bring heat and flavor to the mix.
- Spices. Smoked paprika, cumin, and a pinch of garlic powder, onion powder, or chili powder give the mixture that warm, savory kick.
Expert Tips For Making Crispy Potato Tacos
I've made this easy recipe dozens of times and have found a few tricks that help make the process a bit easier. (See detailed instructions in the recipe card below.)
- If making the potatoes from scratch, cut them into smaller pieces to cut down on the boiling time.
- Warm tortillas are less likely to crack when folded—don’t skip this step.
- Work quickly. I find that even when I warm the tortillas, unless I start frying them within minutes after I've added the potato mixture, they tend to crack. I've found that the best way to prevent the tortillas from cracking is to have your pan and oil hot and ready to go, and then just toss in two or three tacos at a time as you make them. Don't fill the tacos and let them sit for very long unless you don't mind the cracking.
- Fry in batches to avoid overcrowding the pan. You want crispy tacos, not steamed ones.
- Let the potato mixture cool slightly before assembling the tacos to help reduce extra moisture. (This also helps to prevent cracked tortillas!)
Variations
A great thing about this taco recipe is that it's very riffable. Here are some different ways to change it up:
- Spicy potato tacos. I like to stir in adobo sauce or spicy chipotle sauce into the potato mixture for some heat. (Chipotle crema or hot sauce also does the trick.)
- Tacos de papa con chorizo. Mix in cooked chorizo for chorizo tacos or even ground beef if you want to add a bit of meat.
- Sweet potato swap. We've also made these tacos with sweet potatoes, which is a must-try. Add some black beans too for some extra protein.
- Baked instead of fried. Brush the tacos lightly with oil, place them on a parchment paper-lined baking sheet, and bake at 425°F for about 15–20 minutes, flipping halfway. You can also do this in your air fryer!
What To Serve With Potato Tacos
I like these vegetarian tacos with a simple side salad, Mexican pinto beans, and Mexican rice. They're great with lots of toppings - try your favorite salsa (my pineapple salsa goes well with this recipe), fresh pico de gallo, queso fresca, or some homemade chunky guacamole. Yum!
Frequently Asked Questions
Absolutely. This is a great way to use up leftovers. Just make sure they’re not too wet or overly seasoned or buttered, which could change the flavor of the tacos.
I usually do since I find it makes the potato filling a bit creamier. But if you don't mind the skins, there's no harm in leaving them on.
I always use Russet or Yukon gold potatoes for this recipe, but don't worry too much about the type - all will work well.
Yes! This is a great option to cut down on the oil. Spray the potato tacos lightly with oil and cook at 375°F for 6–8 minutes, flipping halfway through for crispy results.
Drain the tacos well on paper towels or a wire rack and serve them shortly after frying.
Potato tacos actually hold up well when stored in an airtight container in the fridge for about 3-5 days. I've found the best way to reheat them is in the air fryer or baked in the oven to help them regain their crispiness.
If you try these potato tacos, let me know what you think by leaving a comment below. And don't forget to share a pic with me @frontrangefed on Instagram!
Recipe
Spicy & Crispy Potato Tacos Recipe (Easy Taco Dinner!)
Ingredients
- 1 lb Russet potatoes peeled and chopped
- ½ cup neutral oil grapeseed, avocado, vegetable oil all work.
- 1 jalapeno pepper finely diced, seeds and pith removed
- ½ cup red onion finely diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 ½ cups shredded Mexican cheese
- 12 corn tortillas
Optional Garnishes
- sour cream
- fresh lime wedges
- avocado
- salsa
- shredded lettuce or cabbage
Instructions
- Cook the potatoes. Peel and chop 1 lb of potatoes into smaller chunks (this will help them cook faster). Place them in a large pot and cover with cold water. Bring to a boil, then simmer until fork-tender, about 7–10 minutes. Drain well, then mash until smooth. Set aside.
- Sauté the aromatics. While your potatoes are boiling, saute the veggies. In a small saucepan over medium heat, heat 1 tablespoon of oil. Add the ½ cup diced red onion and 1 diced jalapeño, and cook for 5–7 minutes, stirring occasionally, until softened. Add the 2 cloves of minced garlic and cook for another 1–2 minutes until fragrant.
- Make the filling. Add the sautéed onion, garlic, and jalapeño to the mashed potatoes. Stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, a pinch of salt, and 1 ½ cups shredded cheese. Mix everything together in a large bowl until fully combined.
- Warm the tortillas. In a dry skillet over low to medium heat, warm each corn tortilla for about 30 seconds per side, just until pliable. Transfer to a plate and cover with a clean kitchen towel to keep warm and prevent cracking when folding.
- Working in batches, spoon a few tablespoons of the potato mixture onto half of each warm tortilla, fold it over gently. I typically do about 3-4 at a time before frying the potato tacos.
- Fry the tacos. In a large skillet, heat about ¼-1/2 cup of neutral oil over medium-high heat until shimmering. Place the prepared tacos into the hot oil. Fry for 4–5 minutes on one side, then flip and fry for another 2–3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate or wire rack to drain excess oil.
- Serve. Serve the crispy potato tacos hot with your favorite toppings like shredded lettuce or cabbage, fresh cilantro, avocado slices, sour cream, and a squeeze of lime juice.
Notes
- Allow the potato mixture to cool slightly to reduce some of the extra moisture.
- Corn tortillas are easy to crack. To help prevent cracking, warm the tortillas before stuffing them with the potato mixture, and fry the tacos immediately after adding the potatoes. If you let the stuffed tacos sit for too long before frying, they will crack. (This isn't a huge deal, but they look better when they're not cracked.)
- Fry the tacos in batches - don't overcrowd the pan.
- Store leftover tacos in an airtight container for 3-5 days. Reheat in the oven at 380 for about 10 minutes, or in the air fryer.
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