Tacos de Papa (Crispy Potato Tacos)
Servings: 4
Crispy on the outside, creamy on the inside, these Tacos de Papa are pure comfort. Seasoned mashed potatoes are folded into corn tortillas and lightly fried until golden. Add your favorite toppings for a simple, budget-friendly meal that’s full of flavor, easy to make, and perfect for busy weeknights or casual family dinners.
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 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.
- If you love a bit of heat, sprinkle spicy taco seasoning or cayenne pepper into the mashed potatoes. You can also finely chop jalapeños and mix into the potatoes as well.
Nutrition
Serving: 3tacos, Calories: 366kcal, Carbohydrates: 65g, Protein: 8g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 46mg, Potassium: 871mg, Fiber: 9g, Sugar: 2g, Vitamin A: 8IU, Vitamin C: 34mg, Calcium: 89mg, Iron: 2mg
