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?
Fill a large pot with water and salt and add whole, unpeeled potatoes. Allow water to come 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 cooking water and allow to cool slightly. 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. Add salt and pepper to taste.
To assemble the tacos, heat a skillet over medium-high heat. Add a small 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 oil to the skillet with heat still at medium-high. Working in batches and 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, fill or top tacos with desired toppings. Serve immediately.
Notes
Swap golden potatoes with sweet potatoes or the potatoes of your choice.
Feel free to add extra spices for a bigger kick!
If avocados aren't your thing then try dipping these in cashew cream.
Store leftover tacos in an airtight container in the fridge for up to 3 days.