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If you like tacos and potatoes, then this is the recipe for you! Tacos de Papa, or Crispy Potato Tacos, is a must-try for anyone who enjoys authentic Mexican flavors. This Tacos de Papa recipe combines seasoned potatoes with the satisfying crunch of corn tortillas, making it a perfect choice for a healthy, gluten-free meal. I hope you enjoy this dairy-free, plant-powered recipe as much as I do.
Tacos de Papa Ingredients
This plant-based taco recipe is fairly simple to make and is a great base recipe to dress up with sauces, toppings, and seasonings.
- Golden potatoes: Golden potatoes are the key ingredient in this crispy potato tacos recipe. Their buttery texture and non-waxy consistency make them ideal for frying and achieving that perfect crunch.
- Corn tortillas: Corn tortillas are essential for this gluten-free recipe, providing the traditional flavor and texture that perfectly complement the potato filling. Look for them (fresh, if you can find them!) at any Latin grocery store for the best-flavored ones that won’t crumble.
- Garlic: Mince some fresh garlic for a punch of flavor. For extra depth, roast the garlic first to add subtle sweetness and a rich aroma to the tacos.
- Seasonings: I use cumin, sea salt, and freshly ground black pepper in the potato mixture. The cumin brings a warm, earthy flavor, the sea salt enhances the overall taste, and the black pepper adds a subtle heat, creating a simple yet balanced seasoning.
- Avocado Oil: Since we are cooking our tacos on high heat, we need an oil that won’t burn easily. Avocado oil is great for high-heat cooking, and a little goes a long way!
- Avocado Crema: Top your tacos with avocado crema for a creamy, healthy addition that perfectly complements the crispy texture of the tacos.
How to Make Crispy Potato Tacos
These tacos take a bit of prep work to get the potato mixture just right, but are quick to heat up and serve once that part is done.
- Boil potatoes until they are fork-tender. This step is crucial as it ensures the potatoes are easy to peel, mash, and mix with taco seasoning, adding a burst of flavor to the potato filling.
- Incorporate cumin, sea salt, and freshly ground black pepper into the mashed potatoes to create a flavorful base that pairs perfectly with the crispy corn tortillas.
- Heat the corn tortillas in a skillet with avocado oil until they are pliable and won’t break when folded.
- Fill 1/2 of each tortilla with the seasoned potato mixture, making sure to distribute it evenly.
- For an extra crispy finish, fry the potato-filled tortillas in batches, adding a bit of avocado oil to each batch to prevent sticking and achieve the perfect golden crunch.
- Once all the tacos are crispy, fill and top them with the fillings of your choice, then serve immediately so you can enjoy them while they’re still warm.
Helpful Tips
- Avoid Overfilling the Tacos: Overfilling can make the tacos difficult to fold and fry. Stick to about a tablespoon of potato filling per tortilla for the best results.
- Use Fresh Ingredients for Maximum Flavor: Always use fresh, high-quality ingredients like ripe avocados and freshly minced garlic to enhance the flavor of your tacos. Fresh ingredients make a noticeable difference in the taste and texture.
- Warm Tortillas Before Filling: Warming the corn tortillas before filling them makes them more pliable, reducing the risk of tearing. This simple step ensures your tacos are easy to fold and fry.
- Swap potatoes for sweet potatoes. For a twist on the classic recipe, try using sweet potatoes, which offer a sweeter flavor while maintaining the same satisfying texture. Just be sure to avoid waxy-skinned potatoes like red potatoes, as they crumble more easily and won’t hold up like their non-waxy siblings.
LIke it SPicy?
If you love a bit of heat, sprinkle spicy taco seasoning into the mashed potatoes or add a drizzle of hot sauce on top. You can also finely chop jalapenos and mix into the potatoes as well.
What to Serve with Crispy Potato Tacos
Try a variety of plant-based toppings to make this crispy potato tacos recipe as healthy as possible:
- Consider adding avocado crema to Crispy Potato Tacos. This sauce is made from ripe avocados and coconut milk, for a creamy avocado sauce that enhances the flavor and nutritional value of your tacos.
- For another creamy, delicious, and dairy-free option, top your tacos with zesty cashew cream.
- I also love loading my potato tacos up with fresh veggies like cilantro, shredded lettuce, green onions, and tomatoes.
Common questions
Tacos de Papa can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in a skillet to regain their crispiness.
Yes, flour tortillas can be used for a softer taco experience. However, for a gluten-free option and more traditional experience, corn tortillas are the preferred choice.
It takes very little oil to “fry” my potato tacos! No need to dunk them in an oil bath, just use a good skillet on medium-high heat with a heat-safe oil like avocado. I use about a teaspoon of oil per taco.
More Plant-Based Taco Recipes
If you’re trying to eat less meat and more vegetables, then you’re in the right place! Here are a few more plant-based taco recipes you might enjoy:
- Austinite (Chickpea) Tacos: My all-time favorite tacos!
- BBQ Jackfruit Tacos: The texture of pulled pork without the meat, this recipe is so fun and delicious.
- Healthy Taco Salad: I love a good loaded salad and this one’s got all the delicious toppings.
- Vegan Taco Meat: Use this recipe for any tacos you want to make. It uses unique ingredients that are so good.
Don’t forget to leave a comment letting me know what you think of my plant-based Tacos de Papa recipe. I’m curious to hear what toppings you used and how it turned out.
Tacos de Papa (Crispy Potato Tacos)
Ingredients
- 4 quarts water
- 1 tsp sea salt, unrefined
- 4 golden potatoes whole and unpeeled
- 2 garlic cloves minced
- ½ tsp cumin ground
- sea salt, unrefined to taste
- black pepper, ground ground, to taste
- 12 corn tortillas warmed
- 2 tbsp avocado oil plus more if needed
Toppings
- guacamole
- vegan sour cream
- shredded lettuce
- tomatoes diced
- green onions
- fresh cilantro
Instructions
- Fill a large pot with water and salt. Add whole, unpeeled potatoes. Bring the water to a rolling boil on high heat, then lower heat to a simmer. Cover and cook for 20-25 minutes, or until potatoes are fork tender.
- Remove potatoes from water and allow to cool slightly. Peel the skins and discard.
- Place cooked potatoes into a bowl and gently mash with a fork until mostly smooth. Add minced garlic, salt, pepper and cumin and stir well.
- Spoon a heaping tablespoon of the potato mixture onto one half of each of the warm tortillas and fold over. (If desired, secure with a toothpick to prevent them from opening back up during cooking.)
- Add a little more oil to the skillet and heat on medium-high. Working in batches, cook the tacos on each side until crisp and golden, about 2-3 minutes.
- Serve tacos warm with toppings.
Notes
- Warm tortillas in microwave or stovetop to prevent them from tearing while filling with potatoes.
- Swap golden potatoes with sweet potatoes or other potato of your choice.
- Swap sour cream for cashew cream for additional protein.
- Store leftover tacos in an airtight container in the fridge for up to 3 days.
These tacos were absolutely delicious! My whole family – including three kids – loved them. We had them for breakfast, lunch and dinner. The potato mixture heats up well so it was easy to keep on hand as leftovers to have the next few days. Thanks for sharing! So happy I discovered this recipe as it is now a family favorite!
I’ve loved many of the Simple Green meals … sweet potato nachos are also delicious and the avocado crema is scrumptious!
This recipe was great! The tips to get them crispy was a game changer, and it helped this dude (me) that’s trying to eat more plant-based not miss meat in my tacos 🙂
Way to go dude (you)! So glad you’re rawkin more plants these days.
Made these for dinner last night and they were a huge hit! Next time I might try crisping the potatoes more. Topped with guac, cashew cream mixed with taco seasoning, and cheese for the toddler.
Always cheese for the toddler! 🙂 Thanks for rawkin this recipe Erin!
I absolutely LOVE street tacos and am trying to figure out how I didn’t know there were potato versions!! Can’t wait to make these.
Yes! Potato tacos for the win!!
I’m plant-based, but don’t like mushrooms and that’s usually what you find for tacos. This is a game changer!!
It really is, Amanda!
We don’t do corn, but I can’t wait to try these with the almond flour tortillas we use! Sounds delicious!
They do sound so delicious, don’t they?!
Potato Tacos?! Yes, please!
I know, right?! I had no idea potato tacos were a thing. Sign me up!
I’ve never heard of this before but I love tacos. Excited to give it a shot! Do you think I could even used cauliflower potatoes in here if I wanted?
Hey Sharon! Yes, I think cauliflower potatoes would work for sure. The taste might be a little different, but I think with all the spices you may barely notice.
Stop it. Tacos + potatoes… you’re just putting my favorites together! And it works too! So yummy.
Haha I know!!
These were BOMB! I have always loved tacos but had never heard of this kind before! They were soooo good- like comfort food (but a tad healthier).
Yes, we love healthier comfort food here at SGS!!