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There’s something about biting into homemade Tacos de Papa that reminds me of Los Angeles, my hometown. Maybe it’s the crispy corn tortilla, or the creamy, perfectly seasoned potato filling, but every bite is flavorful, comforting, and so satisfying.
Make on busy nights when I want something easy, filling, and guaranteed to please everyone at the table. The potatoes are gently cooked until tender, then mashed with garlic and warm spices to create a flavorful filling that’s soft on the inside and crispy on the outside once fried. From there, it’s all about folding, crisping, and piling on your favorite toppings.
Try these other plant-based Mexican recipes: Healthy Taco Salad and Crispy Chickpea Tacos.
What's in this post
Tacos de Papa Ingredients
- 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.
- 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!
November 9-13, 2026
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I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.
How to Make Tacos de Papa
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, which makes them easy to bring to a cookout too.
- 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.
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.
Recipe Card
Crispy Tacos de Papa
Ingredients
- 10 cups water
- 1 teaspoon sea salt, unrefined
- 4 golden potatoes whole and unpeeled
- 2 garlic clove minced
- ½ teaspoon ground cumin ground
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon black pepper, ground
- 12 corn tortillas warmed
- 2 tablespoon avocado oil plus more if needed
Suggested Toppings
- guacamole
- cashew cream
- shredded lettuce
- tomatoes diced
- green onions
- fresh cilantro
Instructions
- Fill a large pot with the water and salt and add the whole, unpeeled potatoes. Bring to a rolling boil over high heat, then reduce to a simmer. Cover and cook until the potatoes are fork-tender, 20 to 25 minutes.
- Remove the potatoes from the water and let cool slightly. Peel off and discard the skins.
- Place the potatoes in a bowl and gently mash with a fork until mostly smooth. Stir in the garlic, cumin, salt and pepper.
- Spoon a heaping spoonful of the potato mixture onto one half of each warm tortilla and fold it over. Secure with a toothpick, if desired, to keep the tacos closed while cooking.
- Heat the avocado oil in a large skillet over medium-high heat. Working in batches, cook the tacos until crisp and golden, 2 to 3 minutes per side, adding more oil as needed.
- Serve warm with your choice of toppings.
Recipe Notes
- Tortilla Tip: Warm the tortillas well so they don’t tear when you fill and fold them.
- Potato Swaps: Sweet potatoes or any other potato can stand in for the golden potatoes.
- Spice Level: For a little heat, stir spicy taco seasoning, a pinch of cayenne or finely chopped jalapeño into the mashed potatoes.
- Storing: Store leftover tacos in an airtight container in the fridge for up to 3 days. Reheat in a skillet to crisp them again.
Nutrition
Serving: 3 tacos | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Sodium: 46 mg | Potassium: 871 mg | Sugar: 2 g | Vitamin A: 8 IU | Vitamin C: 34 mg | Calcium: 89 mg | Iron: 2 mg
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Recipe Tips
- Avoid overfilling: 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: 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: 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.
Serving Suggestions
Try a variety of plant-based toppings to make this crispy potato tacos recipe as healthy as possible:
- Drizzle them with my Vegan Avocado Crema for a cool, tangy finish, or spoon on a batch of my Blender Salsa if you want a little more heat and freshness in every bite.
- 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.
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!