Tacos de Papa
Crispy Potato Tacos, also known as Tacos de Papa, are a delightful and budget-friendly dish that combines creamy, spiced mashed potatoes with crispy, golden tortillas.
This vegetarian favorite is easy to customize with a variety of toppings like fresh salsa, crumbly cheese, or pickled jalapeños.
Perfect for weeknight dinners or as a crowd-pleasing party appetizer, these tacos are a satisfying and flavorful treat!
Why You’ll Love This Recipe:
People will love this recipe because it’s the perfect combination of comfort and crunch.
The creamy, flavorful mashed potatoes wrapped in a warm, crispy tortilla create a satisfying texture that’s irresistible.
With the option to add your favorite toppings like fresh pico de gallo, cheese, and chili flakes, each bite is bursting with delicious flavors.
Plus, it’s a versatile dish that’s easy to customize for everyone’s taste, making it perfect for family dinners or gatherings!
Key Ingredients:
Potatoes: The base for the creamy mashed filling.
Mexican Crema: Adds a smooth, rich texture to the mashed potatoes (or use sour cream as an alternative).
Chili Powder & Cumin: For seasoning the potatoes with a warm, smoky flavor.
Corn Tortillas: The perfect vessel for wrapping up the mashed potatoes.
Vegetable Oil: Used to fry the tacos until crispy and golden.
Toppings: Pico de gallo, crumbly white cheese, sliced radishes, chili flakes, and adobo sauce for added flavor and freshness.
Tacos de Papa
Ingredients
For the Potato Filling
2 pounds russet potatoes, peeled and cubed
2 tablespoons unsalted butter
¼ cup sour cream or plain Greek yogurt
1 teaspoon smoked paprika (optional)
1 teaspoon onion powder
½ teaspoon ground coriander
Salt and freshly cracked pepper, to taste
For Assembly
½ cup neutral cooking oil (such as canola or vegetable)
12-16 small corn tortillas
Toppings: diced tomatoes, crumbled feta cheese, sliced green onions, pickled jalapeños, or your favorites
Instructions
Prepare the Potatoes:
Place the cubed potatoes into a large pot of boiling water. Cook for 20-25 minutes or until fork-tender. Drain well and transfer to a mixing bowl.
Mash the Potatoes:
Add the butter, sour cream, smoked paprika, onion powder, coriander, and seasoning to the cooked potatoes. Mash until smooth and creamy. Adjust the seasoning if needed.
Heat the Oil:
In a large skillet or frying pan, warm the cooking oil over medium heat.
Prepare the Tortillas:
Heat the tortillas briefly in a hot skillet or microwave to make them pliable and avoid tearing.
Assemble the Tacos:
Place 2-3 tablespoons of the mashed potato filling on one half of each tortilla. Fold the tortillas in half to enclose the filling.
Fry the Tacos:
Carefully add the stuffed tortillas to the hot oil in batches. Fry for 2-3 minutes on each side or until the tacos are golden and crispy. Transfer to a wire rack or paper towels to drain excess oil.
Serve and Garnish:
Top the tacos with your choice of garnishes and serve with salsa, guacamole, or a drizzle of hot sauce. Enjoy!
Notes:
Adjust Seasoning: Feel free to tweak the chili powder and cumin to suit your spice preference. You can also add other seasonings like paprika or chipotle powder for extra depth of flavor.
Texture: For a smoother mashed potato filling, ensure the potatoes are fully cooked and mash them well to eliminate lumps. Adding more crema or sour cream can make the filling even creamier.
Oil Temperature: Make sure the oil is hot enough before frying the tacos to get a crispy texture. Test the oil by dropping in a small piece of tortilla—if it bubbles up quickly, it’s ready.
Frying Tip: If you’re frying in batches, keep the cooked tacos warm in the oven (set to 200°F) while you finish frying the rest.
Customizing Toppings: This recipe is versatile with toppings. You can use salsa, avocado, lettuce, or any other favorite taco toppings to suit your taste.
Make-Ahead: The mashed potato filling can be prepared ahead of time and stored in the fridge. Just warm it up before assembling the tacos.
Vegan Option: For a vegan version, use dairy-free sour cream and skip the cheese, or use a dairy-free alternative.
Nutrition Information:
YIELDS: 12 tacos
Calories: 220 kcal | Protein: 3 g | Carbohydrates: 30 g | Fiber: 3 g | Sugars: 1 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 10 mg | Sodium: 200 mg | Calcium: 50 mg | Iron: 1 mg
Frequently Asked Questions:
Can I use a different type of potato for the filling?
Yes, you can use any type of potato, but starchy potatoes like Russets work best for a smooth and creamy texture.
You can also use Yukon Gold for a slightly buttery flavor.
Can I make the mashed potato filling in advance?
Absolutely! You can prepare the mashed potato filling ahead of time and store it in the refrigerator for up to 3 days.
Just reheat it before assembling the tacos.
Can I bake the tacos instead of frying them?
Yes, you can bake the tacos. Preheat the oven to 400°F (200°C), place the filled tortillas on a baking sheet, and bake for about 15-20 minutes, flipping halfway through to get both sides crispy.
Are there any substitutions for the crema or sour cream?
If you prefer, you can substitute the crema or sour cream with Greek yogurt for a tangier flavor or use a dairy-free option like coconut cream if you’re looking for a non-dairy alternative.
How do I store leftover Tacos de Papa?
Store any leftover tacos in an airtight container in the refrigerator for up to 2 days.
For best results, reheat them in a skillet to maintain their crispiness.
You can also store just the mashed potato filling separately and use it for other dishes.
Can I use flour tortillas instead of corn tortillas for Tacos de Papa?
Yes, you can use flour tortillas, but corn tortillas offer a more authentic flavor and crispiness.
If you do use flour tortillas, be sure to warm them up to prevent them from breaking when folding.
How do I prevent the tortillas from breaking when folding?
To avoid breaking, warm the tortillas either in a skillet or microwave for a few seconds until they’re soft and pliable.
This will help prevent cracking when you fold them.
Can I make the mashed potato filling spicier?
Definitely! You can add more chili powder, some finely chopped jalapeños, or even a dash of hot sauce to the mashed potatoes for an extra kick.
Adjust to your preferred spice level.
What oil is best for frying the tacos?
Vegetable oil works great for frying, but you can also use canola oil or sunflower oil.
Make sure the oil is heated to medium-high before frying to ensure the tacos get crispy and golden without absorbing too much oil.
Can I use store-bought salsa for the toppings?
Yes, store-bought salsa can work well, especially if you’re short on time.
However, homemade pico de gallo or fresh salsa can add an extra burst of flavor to complement the crispy tacos.