How to Make Tacos de Papa (BEST Crispy Potato Tacos)

Tacos de papa, also known as potato tacos, are a popular Mexican dish made with crispy tortillas that are filled with mashed potatoes and topped with fresh garnishes and spicy salsa. These delicious and filling crispy tacos de papa dorados explode with flavor and are sure to become one of your new favorite meatless Mexican dishes.  

WHAT ARE TACOS DORADOS DE PAPA? 

Tacos de papas dorados are a popular vegetarian Mexican dish, especially during lent. Made by filling corn tortillas with flavorful mashed potatoes, and then frying them, they’re great topped with fresh garnishes and salsa. I learned this easy tacos de papa recipe from my aunt Stella, who often makes it on Friday’s during lent.

WHY I LOVE THIS RECIPE

• Transform leftover mashed potatoes: If you have leftover mashed potatoes from Thanksgiving or any other meal, transform them into these tacos de papa!
• Budget-friendly: Tacos de papa are often considered a “poor man’s food” due to their simple and inexpensive ingredients. The main ingredients are potatoes and corn tortillas!
• Delicious vegetarian option: For those who prefer a meatless meal, tacos dorados de papa offer a tasty alternative full of Mexican flavor.
• Versatile: Tacos can be customized to suit everyone’s taste buds, with a variety of toppings and salsas to choose from.

If you’re looking for more taco recipes, be sure to check out my Tacos Dorados with Seasoned Ground Beef, Tacos de Barbacoa, and my Tacos de Huevos a la Mexicana.

INGREDIENTS YOU’LL NEED

For the tacos

• Russet potatoes: Any potatoes work for this recipe, but when making mashed potatoes, I like the consistency of Russet.
• Unsalted butter: If you use salted butter, be sure to reduce the salt in this recipe.
• Milk and heavy cream: Milk and cream give these mashed potatoes the perfect texture.
• Salt & pepper: I prefer to use Diamond Kosher Salt, so be sure to taste as you go and add a little at a time to avoid over-salting, especially if using a different type of salt. 
• Corn tortillas: Either yellow or white corn tortillas work in this recipe.

Garnishes

• Fresh garnishes: Shredded lettuce, tomatoes, and cheese (I use cheddar, but cotija cheese or queso fresco also work) add lovely flavor and texture to this recipe.
• Salsa: A spicy salsa is also key, while Mexican crema our sour cream are optional garnishes.

RECOMMENDED BY LOLA FOR THIS RECIPE

CAST-IRON SKILLET

When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent and crispy texture in fried foods, like my tacos dorados de papa and homemade totopos. VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. Prepare potatoes

• Boil peeled potatoes in water until fork tender, drain, and then strain.

2. Season and mash potatoes

• This step can be done up to two days in advance and the mixture can be refrigerated until ready to assemble and fry tacos de papa.
• Be sure to taste for salt! Mixture should be flavorful and slightly salty.

PRO TIP: It may look like you’ve added too much liquid to your potatoes at first, but keep mashing and the heavy cream, milk, and butter will be absorbed into the potatoes and they’ll look like this:

3. Warm and fill tortillas

• Warm corn tortillas, add potato filling, and fold in half before frying.

4. Fry tacos

• Once oil is hot, fry until golden and crispy on both sides. This process should take about 2-3 minutes for each taco.

5. Drain

• Once tacos are golden and crispy on both sides, remove from pan and drain excess oil on a paper towel-lined plate or platter. 

6. Serve and enjoy

• Garnish with fresh toppings, serve, and enjoy.

PRO TIP: Only garnish tacos that will be eaten immediately so that leftovers can be stored and reheated (see full recipe card below for reheating instructions). 

TIPS, TRICKS, AND VARIATIONS

• If you don’t have Russet potatoes, use whatever potatoes you have on hand. Just keep in mind that cook times may vary by potato. Russet potatoes usually take longer to cook than other smaller varieties. 
• If you don’t have heavy cream, just use additional milk and if you don’t have milk, use additional heavy cream. 
• Sweet potatoes can also be used in place of Russet potatoes as they have similar texture and can be used in most potato recipes. Keep in mind that they have a much sweeter flavor.
• Substitute lettuce with arugula, cilantro, shredded cabbage, or other fresh greens. My uncle also liked chopped onions on his tacos.
• Add spice to your potatoes by blending a chopped chipotle pepper in adobo sauce or roasted poblano pepper with milk before adding it to potatoes. Alternatively, add a couple teaspoons of garlic powder for an additional layer of flavor.
• Warm tortillas on a comal or in a clean kitchen towel in the microwave before frying to prevent them from breaking.

FREQUENTLY ASKED QUESTIONS

Are tacos de papa vegetarian?

Yes, crispy potato tacos are typically vegetarian, as they are made with mashed potatoes as the filling.

What toppings are typically served with tacos de papa?

Tacos de papa can be served with a variety of toppings, such as salsa, guacamole, Mexican crema, sour cream, cheese, lettuce, and tomato.

Are tacos de papa gluten-free?

Yes, the filling for tacos de papa is typically gluten-free and so are corn tortillas.

Can I freeze tacos de papa?

I don’t recommend freezing tacos de papa, as the texture of the mashed potatoes may become watery after thawing.

WHAT PAIRS WELL WITH TACOS DE PAPA?

Tacos always pair well with my favorite beans, rice, salsa, and refreshing Mexican drinks. Here are a few other ideas: 

• Appetizers: Since you’re already frying, you might as well make some homemade corn tortilla chips! I also love eating my tacos with cebollitas asadas and chiles toreados.
• Salsas: I like serving my tacos de papa with salsa, and these are a few of my favorites: tangy tomatillo salsa, salsa amarilla (yellow cherry tomato salsa), and chile japones salsa.
• Guacamole: The creamy, rich flavor of guacamole or guacamole salsa pairs well with the mild, starchy flavor of the mashed potatoes in tacos de papa.
• Mexican rice: A side of arroz rojo, arroz a la primavera, or arroz verde con cilantro also pair well with potato tacos.
• Side dishes: Try these tacos with my ensalada de lentejas, ensalada de pepino y tomate, ensalada de nopales, or a classic Caesar salad. I also love to eat my tacos with a bowl of fideo seco, crema de chayote, or sopa de fideo.
• Frijoles: Refried beans are a classic Mexican side dish that can add protein and flavor to your meal. You can also enjoy these tacos with frijoles de la olla or frijoles negros.
• Mexican drinks: You can pair tacos de papa with a cold beer or a glass of agua fresca. A few of my favorites include agua de limón y pepino, naranjada, limonada, agua de guayaba, agua de tuna verde, agua de tuna roja, and agua de fresa.
• Something sweet: End the meal on a sweet not with my flan de calabaza, flan casero, camote enmielado, calabazas dulces, flan de café, flan de chocolate, or arroz con leche.

LOOKING FOR MORE INSPIRATION?

• Tacos de Barbacoa (Easy Crock Pot Recipe)
• Grandma Lola’s Tacos Dorados with Ground Beef
• Vegetarian Breakfast Sopes with Sweet Potatoes, Soyrizo, and Beans
• Lola’s Breakfast Molletes with Potatoes and Chorizo
• Potatoes with Chorizo
• Papitas (Mexican Breakfast Potatoes)
• Potatoes al Chipotle
• Breakfast Tostadas

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, at no extra cost to readers. This income helps sustains the site. 

Recipe originally published: June 8, 2014 // Photography + Styling: Cacey McReavy // Process shots by Lola