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Tacos de Papa (Crispy Potato Tacos)

  • Author: Jen Hansard
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 tacos 1x


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


  1. 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.
  2. 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). 
  3. 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. 
  4. 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. 
  5. 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.)
  6. 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.
  7. 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!
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican

Keywords: potato taco, crispy potato taco, taco de papas, vegan potato tacos