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 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.
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 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 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:
- Paleo Fish Tacos
- Skillet Potatoes
- Spiralized Fried Potatoes
- Parmesan Crusted Potatoes
- Parmesan Sweet Potatoes
Potato Tacos
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.
Nora N says
Great to see this. We were very poor growing up. My mom often made potato tacos for school lunch. Often I was asked to trade! Love them.
Tania Sheff says
I am glad you like this recipe, Nora! My family was also very poor when I was growing up.
Boo says
These were delish and easy, fast, tasty. Was able to make them quickly for a quick get together-and the crown went wild ! Cleaned the plate off, all gone. I liked that no salt was needed, the cheeses provided that, so next made half with original recipe. The second batch added just a little fresh cracked blk. pepper, cumin, garlic powder, onion powder, finely chopped green onion, the adult loved them, maybe chicken/beef next time. This taco is my oyster. Love that's easy, fast but full of flavor, can add whatever flavor to it. But, I have to say I really like the crunchy, potato, cotija cheese the best, was a big hit all the way around. Thanks for sharing
Tania Sheff says
Thank you for the feedback, Boo!