Spicy & Crispy Potato Tacos Recipe (Easy Taco Dinner!)
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.
Servings: 12 tacos
Calories: 211kcal
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.
Nutrition
Calories: 211kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 123mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 1mg
