If you like tacos and potatoes, this is the recipe for you! Tacos de Papa, or Crispy Potato Tacos are a popular traditional Mexican food. I’ve never met a taco I haven’t loved— and I hope you enjoy this dairy free, plant-powered recipe as much as I do.
Read on to find out how to make these delicious, crispy potato tacos as well as more about their origins.
What are Tacos de Papa?
“Papa” means potato in Spanish. These yummy little tacos are made with a flavorful mashed potato filling folded inside a soft corn tortilla and then lightly fried. Tacos de papa are a popular snack in Mexico.
Also, toppings are a must! The crisp potato tacos can be opened up after frying, then filled to the brim with fresh toppings, or the toppings can be served on the side.
How to make crispy potato tacos
Making Tacos de Papa is super easy and a fairly quick process. The potatoes are boiled whole, unpeeled, until tender. The skins are pulled away and the flesh is mashed. Chunky or smooth? That’s totally up to you.
To season the mashed potatoes, it’s fairly common to add ground cumin and garlic. Feel free to spice them up or leave them plain. Make these crispy potato tacos the way you want! They are very customizable, as well as delicious.
Flavorful ingredients in potato tacos
One twist on our Tacos de Papa recipe is to really season up the potato filling. You could add minced jalapeno or other chiles, add ground spices, or even hot sauce to spice things up. If cheese is your thing, then toss it in here!
For even more flavor, sauté onions and red peppers and create a fajita infused treat. I’m getting so hungry just thinking about this!!!
What to serve with tacos?
Anything is good with tacos. Yet, some favorites are guacamole, rice, beans, and taco salad. You can create an entire meal plan with our Rawk the Year Meal Planner, to add even more great recipes like this one. I love how you can adjust serving sizes based on how many you’re cooking for!
For these crispy potato tacos, I suggest using corn tortillas to keep these dairy free as well as gluten free (which usually means less bloating and digestive issues for all).
More plant-based tacos to rawk your dinner table:
If you’re trying to eat less meat and more plants, then you’re in the right place! Here’s a few more recipes to help you fall in love with plant-based eating, as well as get your loved ones on board too!
Tacos de Papa is a Mexican street food classic that you’ll not want to miss making at home. What could be better than well-seasoned mashed potatoes folded into a corn tortilla and lightly fried until crispy?
4 quarts water with 1 teaspoon salt
4 medium golden potatoes, whole and unpeeled
2 garlic cloves, minced
1/2 teaspoon ground cumin
Salt and pepper to taste
12 corn tortillas
2 tablespoons refined avocado oil, plus more if needed
Toppings: Avocado Crema, shredded lettuce, diced tomato, green onion, cilantro
Fill a large pot with 4 quarts water and add whole, unpeeled potatoes. Turn heat to high and allow the water to come to a rolling boil, then lower heat to a simmer. Cover and cook for 20-25 minutes, or until potatoes are tender when pierced with a knife.
Remove potatoes from cooking water and allow to cool slightly so they are easier to handle. Peel the skins from the potato and discard (or leave peels on potatoes, if desired).
Place cooked potatoes into a bowl and gently mash with a fork until almost smooth. Add minced garlic and cumin to mashed potatoes and stir well. Taste and add salt and pepper.
To assemble the tacos, heat a nonstick skillet over medium-high heat. Add a tiny amount of oil to the pan and gently heat the tortillas on each side, one at a time, adding a little more oil as needed. Keep tortillas covered so they stay warm and pliable.
Spoon a heaping tablespoon of the potato mixture onto one half of each of the tortillas and fold over. (If desired, secure with a toothpick to prevent them from opening back up during cooking.)
Once all of the tacos have been filled, add a little more of the cooking oil to the nonstick skillet with heat still at medium-high. Working in two or three batches, adding a little more oil in between as needed, cook the tacos on each side until crisp and golden, about 2-3 minutes per side. Transfer to a plate and keep warm.
To serve, remove the toothpicks, if used, and open up the tacos and fill with desired toppings, or serve with toppings on top. Serve immediately.
Other types of potatoes can be substituted for the golden potatoes. We recommend using a non-waxy potato such as russet rather than red potatoes. Sweet potatoes are also delicious – try adding extra spices like chili powder and cayenne for extra kick!