These Crispy Potato Taco Recipe are exactly what you need if you’re hankering after crunchy, golden tacos with fluffy, savory stuffing! Simple, filling, and irresistible, made with seasoned mashed potatoes, gently fried corn tortillas, and topped with chilled sour cream, zesty salsa, and fresh cilantro. Whether you want them as an appetizer or a meatless main meal, they will surely be a crowd-pleaser!
For more ways to repurpose potatoes, check out Leftover Baked Potato Recipes.
Table of Contents
Why You Will Love This Recipe
The crispy fried shell complements the creamy, spicy potato filling wonderfully
- Crispy on the outside and soft within.
- Simple and Affordable Budget: Uses pantry basics like potatoes, tortillas, and seasonings.
- Easily Customizable: Add cheese, beans, or extra toppings to create your own.
- Perfect for Taco Tuesday, game nights, or quick weekday dinners!
For another creative way to enjoy potatoes, try a Purple Sweet Potato Recipe.
Ingredients
For the Potato Filling:
- Russet potatoes : Ideal for a fluffy, starchy filling.
- Olive oil : Adds richness to the potato mixture.
- Salt & Black Pepper : Enhances the potatoes’ natural taste.
- Smoked Paprika : Adds a subtle smoky depth.
- Garlic Powder & Onion Powder : Infuses a flavorful punch.
- Cumin : Brings a hint of earthy, warm spice.
- Shredded Cheddar Cheese (Optional) : Melts into the potatoes for a decadent taste.
For the Tacos:
- Corn Tortillas : Fresh and small for the best results.
- Vegetable Oil (For Frying) : Ensures perfect golden crispness.
For Serving:
- Sour Cream : Adds a cool, creamy contrast.
- Salsa : Provides tangy freshness in every bite.
- Fresh Cilantro : Brightens the flavor.
- Lime Wedges : A squeeze of lime elevates the tacos!
👉 The complete ingredient list with measurements is in the recipe card below!
How to Make Crispy Potato Tacos
Step 1: Cook and Mash the Potatoes
- Boil the diced potatoes in salted water until fork-tender (about 10 minutes).
- Drain the potatoes and mash them, leaving some texture.
Step 2: Season the Filling
- Heat olive oil in a skillet over medium heat.
- Stir in the mashed potatoes, black pepper, smoked paprika, garlic powder, onion powder, and cumin.
- Cook for 3-4 minutes, allowing the flavors to blend together.
- If using cheese, mix it into the potatoes until melted. Remove from heat.
Step 3: Warm the Tortillas
- Heat a dry skillet over medium heat.
- Warm each tortilla for 10-15 seconds per side until pliable.
Step 4: Assemble the Tacos
- Spoon the potato filling onto one side of the tortilla.
- Fold the tortilla in half and gently press to seal.
Step 5: Fry the Tacos
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry each taco for 2-3 minutes per side until crispy and golden brown.
- Drain on paper towels to remove excess oil.
Step 6: Serve and Enjoy!
- Serve hot with sour cream, salsa, fresh cilantro, and lime wedges.
- Enjoy the crispy, cheesy goodness!
For more delicious ways to cook potatoes, check out Sweet Potato Cornbread Recipe.
Pro Tips for Perfect Potato Tacos
- ✔ Use Russet Potatoes : Their fluffy texture makes the best filling.
- ✔ Don’t Overfill the Tacos : Too much filling can cause them to break while frying.
- ✔ Warm the Tortillas First : Prevents them from cracking when folded.
- ✔ Fry Until Golden Brown : Watch closely and flip when they get crispy.
- ✔ Add Toppings : Try shredded lettuce, crumbled queso fresco, or guacamole!
How to Serve
These crispy potato tacos pair perfectly with:
- Mexican Rice : A classic side that balances the meal.
- Refried Beans : Creamy and delicious in every bite.
- Guacamole or Avocado Slices : Adds extra freshness and creaminess.
- Pickled Jalapeños : For a spicy kick!
Make Ahead & Storage
Storing Leftovers
- Refrigerate cooled tacos in an airtight container for up to 3 days.
- To keep them crispy, reheat in the oven at 375°F for 10 minutes.
- Air Fryer Method: Heat at 350°F for 5-6 minutes.
- Skillet Method: Reheat in a dry pan over medium heat until crisp.
Freezing Instructions
- Assemble the tacos but do not fry them yet.
- Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag.
- Fry directly from frozen, adding 1-2 minutes to the cooking time.
FAQs
Can I bake them instead of frying?
Yes! Lightly brush them with oil and bake at 400°F for 15-20 minutes, flipping halfway through.
Can I air fry them?
Definitely! Air fry at 375°F for 8-10 minutes, flipping halfway for extra crispiness.
What else can I add to the filling?
Try mixing in black beans, shredded chicken, or extra cheese for variety.
Are these tacos gluten-free?
Yes! As long as you use gluten-free corn tortillas, this recipe is naturally gluten-free.
Conclusion
These Crispy Potato Tacos strike the perfect balance of flavor, creaminess, and crunch! Whether you’re making them for Taco Tuesday, game night, or just because, they will be a hit at your table. So grab some tortillas and get ready for the ultimate crispy, cheesy taco experience! 🌮✨
Crispy Potato Tacos
Equipment
- Large Pot
- Skillet
- Frying Pan
- Paper Towels
Ingredients
- 3 large russet potatoes peeled and diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ cup shredded cheddar cheese optional
- 8 small corn tortillas
- ½ cup vegetable oil for frying
- ½ cup sour cream for serving
- ½ cup salsa for serving
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Boil the diced potatoes in a pot of salted water until fork-tender, about 10 minutes. Drain and mash them slightly, leaving some texture.
- In a skillet over medium heat, add olive oil, followed by the mashed potatoes, salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin. Stir and cook for 3-4 minutes.
- If using cheese, mix it into the potato mixture until melted. Remove from heat.
- Heat the tortillas in a dry skillet for 10-15 seconds per side to make them pliable.
- Spoon the potato filling onto one side of each tortilla, then fold them in half, pressing gently to seal.
- In a frying pan, heat vegetable oil over medium-high heat. Fry the tacos for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve hot with sour cream, salsa, fresh cilantro, and lime wedges.