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    Home » Lunch

    Potato Tacos

    Oct 10, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video
    These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. They are vegetarian and easy to make at home. #potato #tacos #mexican #vegetarian #lunch #mealprep #recipeoftheday

    These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. They are vegetarian and easy to make at home.

    Potato Tacos on the plate, topped with avocado salsa

    These crispy Potato Tacos make a perfect vegetarian lunch or dinner. They are filling, tasty, and easy to make. If you are using leftover mashed potatoes, you can make them in just 10 minutes from start to finish. How nice is that?

    Today, I am going to share my favorite way to make the potato filling. It is super easy, and super GOOD. Let's get to it!

    Potato Tacos Video Tutorial

    Potato Tacos Filling

    The filling is made with the following ingredients:

    • Potatoes. I like using russet potatoes the best.
    • Queso Fresco. I use shredded Queso Fresco cheese, to add extra flavor and texture to the filling.
    • Salt & Pepper.

    That said, if you want to put your leftover mashed potatoes to good use, you are welcome to do so. You’ll still love the results.

    Crispy Potato Tacos are frying in the skillet

    What Kind of Tortilla to use for Potato Tacos

    Corn Tortillas! They give the best crunch and the best flavor. Flour tortillas work, too, but you want to use corn tortillas.

    There two types of corn tortillas: yellow and white. White tortillas are softer and a bit easier to handle, since they don't crack easily when folded. Yellow tortillas aren’t as pliable and are more likely to crack when folded. But if they are warmed up, they become quite flexible.

    I prefer using yellow corn tortillas. You may want to experiment with both kinds, if you haven't tried them, to choose which one is best for you.

    Here is a handy guide to the best tortilla brands: Tortilla Ranker

    How to Make Potato Tacos

    1. Peel and cube the potatoes. Place them into a medium pot, cover with water, and boil for about 10-15 minutes, or until fully cooked through.

    peeling and cutting potatoes for potato tacos

    2. Drain the potatoes and place them into a medium mixing bowl. Mash them with a potato masher. Add the Queso Fresco. Season with salt and pepper to taste. Mix everything well.

    making the filling for potato tacos

    3. Place a spoonful of the potato mixture on one half of the tortilla, leaving the other half empty, so it can be folded over later. Press the potato mixture with your hand, for easier handling later.* Repeat this step for all of the tortillas.

    putting potato filling on a corn tortilla

    4. Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom (about 3 tablespoons). Put your taco in the skillet, wait for 15-20 seconds, and gently fold the empty side on top of the potato side.

    frying potato tacos in vegetable oil

    5. Fry for about 2-3 minutes on each side, or until golden brown.

    Potato Tacos on the plate, topped with avocado salsa

    How to Serve Potato Tacos

    With Sour Cream. You can serve some sour cream on the side, or drizzle some right on top of the tacos.

    With Salsa. This Salsa Roja is just amazing!

    With Veggies. Open the tacos and add some thinly-sliced iceberg lettuce, sliced tomatoes, and/or sliced white onion on the side.

    With cheese. You can add some shredded cheese to the tacos.

    With Guacamole. Serve some guacamole on the side.

    With Avocado Salsa. Top these Potato Tacos with Avocado Salsa, just like I did!

    Avocado Salsa recipe:

    Mix together 1 diced avocado, ¼ diced onion, ½ tbsp. lemon juice, ½ tbsp. olive oil, ½ tbsp. chopped cilantro, and ¼ tsp. salt.

    Potato Tacos on the plate, topped with sour cream

    Potato Tacos FAQ

    Why did my Potato Tacos crack when I folded them? When using yellow corn tortillas, it is important to heat them before folding; otherwise, they will tear.

    Can I use leftover mashed potatoes as a filling? Yes!

    What kind of pan should I use? I suggest using cast iron or a non-stick skillet.

    What kind of oil is best for frying? Corn or vegetable oil will yield the best results.

    Can I reheat Potato Tacos? Yes. You can reheat them in the oven or on the skillet.

    Can I make these Potato Tacos vegan? Sure, just skip the Queso Fresco.

    I bet you'll also enjoy these recipes:

    • Skillet Potatoes
    • Spiralized Fried Potatoes
    • Parmesan Crusted Potatoes
    • Parmesan Sweet Potatoes
    Potato Tacos on the plate, topped with avocado salsa

    Potato Tacos

    Tania Sheff
    These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. They are vegetarian and easy to make at home.
    4.95 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Lunch, Sandwich
    Cuisine Mexican
    Servings 12 tacos
    Calories 146 kcal

    Ingredients
      

    • 1 lb. russet potatoes
    • 4 oz. shredded Queso Fresco
    • 12 corn tortillas
    • Vegetable oil for frying about ⅓ cup total
    • Salt and pepper to taste

    Instructions
     

    • Peel and cube the potatoes. Place them into a medium pot, cover with water, and boil for about 10-15 minutes, or until fully cooked through.
    • Drain the potatoes and place them into a medium mixing bowl. Mash them with a potato masher. Add the Queso Fresco. Season with salt and pepper to taste. Mix everything well.
    • Place a spoonful of the potato mixture on one half of the tortilla, leaving the other half empty, so it can be folded over later. Press the potato mixture with your hand, for easier handling later.* Repeat this step for all of the tortillas.
    • Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom (about 3 tablespoons). Put your taco in the skillet, wait for 15-20 seconds, and gently fold the empty side on top of the potato side.
    • Fry for about 2-3 minutes on each side, or until golden brown.

    Nutrition

    Calories: 146kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 6mgSodium: 243mgPotassium: 218mgFiber: 2gVitamin A: 75IUVitamin C: 2.1mgCalcium: 79mgIron: 0.7mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!
    • These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. They are vegetarian and easy to make at home. #potato #tacos #mexican #vegetarian #lunch #mealprep #recipeoftheday
    • These delicious and crispy Potato Tacos are crunchy on the outside and soft on the inside. They are vegetarian and easy to make at home. #potato #tacos #mexican #vegetarian #lunch #mealprep #recipeoftheday

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    98.6K shares
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    Filed Under: All Recipes, Appetizer, Dinner, Lunch, Sandwich, Vegetarian

    Reader Interactions

    Comments

    1. kris says

      June 07, 2021 at 9:17 pm

      Has anyone tried making these and freezing them? 🙂

      Reply
    2. Kimberly says

      November 11, 2020 at 7:32 am

      I love mixing cream cheese jalapeños quest fresco or Cotija cheese whatever cheese I have on hand even some fresh bacon strips too. So many variations you can add to the potatoes to make them different so your not eating the same tacos every time (if you eat a lot of them as I do) 🤣🤣♥️

      Reply
      • Tania Sheff says

        November 12, 2020 at 10:45 am

        I also love adding fried onions. Yum! 😉

        Reply
    3. Kelly says

      October 29, 2020 at 12:23 pm

      These potato tacos were delicious! Thank you for this recipe. Both of my boys loved them, which is rare for them to agree on liking the same dinner. They even loved the avocado salsa!

      Reply
      • Tania Sheff says

        October 30, 2020 at 7:01 pm

        It means a lot to me, Kelly! Thank you for reporting back!

        Reply
    4. Crissy says

      September 30, 2020 at 9:39 pm

      5 stars
      These are delicious, they just need some seasoning! I liked the comment from Maddy about adding green chilies! I will add that next time along with some garlic and spices! Very good tacos!

      Reply
      • Tania Sheff says

        October 02, 2020 at 4:01 pm

        Thank you for the feedback, Crissy!

        Reply
      • Diana says

        October 14, 2020 at 9:57 pm

        I substituted cotija cheese instead of fresco and that added tons of seasoning.

        Reply
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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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