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.
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 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.
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.
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.
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.
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.
5. Fry for about 2-3 minutes on each side, or until golden brown.
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 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, 1/4 diced onion, 1/2 tbsp. lemon juice, 1/2 tbsp. olive oil, 1/2 tbsp. chopped cilantro, and 1/4 tsp. salt.
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:
Potato Tacos Video Tutorial
Potato Tacos
Ingredients
- 1 lb. russet potatoes
- 4 oz. shredded Queso Fresco
- 12 corn tortillas
- Vegetable oil for frying about 1/3 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.
Have you tried making these in an air-fryer?
Hi Adrianna! Sorry, I haven’t tried it this way.
Just made these. Wanted to post a picture but didn’t see where I can add one. I had two potatoes peeled in fridge soaking in water that I had not used for another meal. Found this recipe and thought why not. I used Feta, tasted then added some parmesan. These remind me so much like perogies because of the potato base. Husband ate one while still very hot and it passed his approval.
The possibilities are endless. He asked me to add onion, which I think I will sauté first for more flavor. Another batch can have jalapeno’s and pepper jack cheese. See where I’m going? Use whatever is in the fridge. Toppings, salsa, sour cream etc.
Husband loves corn tortillas so I always have on hand. This recipe is quick to put together. Thank you for posting.
I love your creativity, Maggee! Thank you so much for sharing! I would LOVE to see your photo, but there is no way to share it on the site. If you found this recipe on Pinterest, could you share it on the pin (there is a grey button with a camera symbol right under the pin)? I review every single photo there. Or you can email me at tania @ cooktoria.com. Thanks again and have a nice evening!
Tania,
I will see if I can load it on Pinterest. Picture does not do the flavor justice. I didn’t brown them too long because we did not eat them that night. So when I go to reheat I will put back in cast iron for a little more color.
I just saw your photo on Pinterest! PERFECT! Thank you so much for sharing, Maggee!
Tania, your welcome. I just made another batch. I made 6 potatoes in the instant pot for mashed. Before I added the usual milk etc. I took out several scoops.
I added sautéed little pcs of onion, parm cheese, pepper jack cheese and a dollop of sour cream. Usual salt/pepper all blended together.
Husband is heating them up for breakfast when I am not home.
I can’t wait to make again and see what I add. Maybe some bacon or ham pcs? Husband would really love them for breakfast. Quick meal.
Tania, feel free to email should I not reply back to this.
Hi Maggee!
You husband is one lucky fellow. 🙂 All of the toppings you mentioned sound fantastic. Sauteed mushrooms would also make a great addition. Thank you for stopping by, and I can’t wait to hear about your future cooking adventures! Have a great week, my friend!
Can these be frozen?
Hi Nick! Although I never tried freezing those, I think it’s possible. You’ll need to prepare the potato stuffing, heat up corn tortillas in the microwave (so they don’t break), form the tacos, place onto the sheet pan and into the freezer for two hours. Once frozen, transfer into a plastic bag and store until ready to eat. Thaw them a day before and fry. Hope this helps!
Just made these for my husband and a friend and they loved them! I will be making them again soon.
Nice! Thanks, Mary!