Potato tacos are a deliciously satisfying meat-free dish made with crispy or creamy potatoes tucked inside warm tortillas and topped with vibrant toppings. Whether you’re looking for a plant-based option, a budget-friendly meal, or just something comforting and tasty, these tacos are a go-to choice for any day of the week.
From traditional Mexican-style potato tacos with salsa and lettuce to Tex-Mex loaded versions with cheese and crema, there’s no limit to how you can customize them.
Why You Will Love This Recipe
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Hearty and Filling: Potatoes make a satisfying base without needing meat.
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Budget-Friendly: Simple ingredients that go a long way.
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Crispy or Soft Options: Fry the tacos for crunch or enjoy them soft-style.
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Perfect for Everyone: Vegetarian, adaptable for vegan or gluten-free diets.
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Great for Meal Prep: The potato filling can be made ahead and frozen.
What Are Potato Tacos?
Potato tacos, known as “tacos de papa” in Mexican cuisine, are typically made with a soft or fried corn tortilla filled with seasoned mashed potatoes. The tacos are often pan-fried or griddled for a crispy outer shell and topped with lettuce, salsa, queso fresco, crema, or guacamole.
You can find variations across Latin America and beyond, each using slightly different fillings and toppings. They’re often served as an antojito (snack) or a meatless main course.
Ingredients List
Here’s what you’ll need for a basic and flavorful potato taco recipe.
For the Potato Filling:
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2 tablespoons olive oil or butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 cups mashed potatoes (Yukon Gold or Russet, peeled and boiled)
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1 teaspoon ground cumin
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1 teaspoon smoked paprika or chili powder
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Salt and pepper to taste
For the Tacos:
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10 small corn tortillas
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Oil for pan-frying (vegetable or avocado oil)
Toppings (Optional but Recommended):
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Shredded lettuce or cabbage
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Queso fresco or shredded cheddar
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Sour cream or Mexican crema
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Salsa roja or salsa verde
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Guacamole or sliced avocado
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Pickled jalapeños
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Fresh cilantro and lime wedges
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
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Servings: 4 (2–3 tacos per person)
Step-by-Step Instructions for Potato Tacos
Step 1: Prepare the Potatoes
Boil peeled potatoes until fork-tender. Drain and mash them lightly—lumps are okay. Avoid adding too much liquid; the filling should be thick.
Step 2: Make the Filling
Heat oil or butter in a skillet. Sauté the onions until soft, then add garlic. Stir in the mashed potatoes and season with cumin, paprika, salt, and pepper. Mix until combined and heated through. Let the filling cool slightly.
Step 3: Fill the Tortillas
Warm tortillas so they are pliable. Spoon 2–3 tablespoons of potato filling onto one half of each tortilla. Fold in half and press gently to seal.
Step 4: Cook the Tacos
To Pan-Fry: Add oil to a skillet over medium heat. Fry folded tacos for 2–3 minutes per side until golden and crispy. Drain on paper towels.
To Bake: Brush both sides of each taco with oil. Bake on a parchment-lined tray at 425°F for 15–18 minutes, flipping halfway through.
To Air Fry: Spray both sides of each taco lightly with oil. Air fry at 375°F for 10–12 minutes, flipping once.
Step 5: Assemble and Serve
Open or top the tacos with your favorite garnishes—lettuce, cheese, crema, salsa, and more. Serve immediately while hot and crisp.
Best Potatoes to Use
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Yukon Gold: Creamy, buttery texture and naturally flavorful.
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Russet: Light and fluffy when mashed, but drier—perfect for filling.
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Red Potatoes: Not ideal due to waxy texture; won’t mash smoothly.
Avoid using overly wet mashed potatoes. You want a thick, scoopable consistency that holds its shape inside the taco.
Toppings to Elevate Your Tacos
Great potato tacos are all about texture and contrast. Here are some ideas:
Crunchy:
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Shredded romaine
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Sliced radishes
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Pickled onions
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Crispy tortilla strips
Creamy:
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Sour cream or crema
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Guacamole or mashed avocado
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Crumbled feta or queso fresco
Fresh:
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Chopped cilantro
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Lime wedges
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Diced tomatoes
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Sliced green onions
Spicy:
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Hot sauce
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Salsa roja or habanero salsa
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Pickled jalapeños or serranos
Variations and Add-Ins
Want to switch things up? Here are some flavorful ideas:
Add Cheese to the Filling:
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Mix shredded cheese (like cheddar, Monterey Jack, or mozzarella) into the potato filling before cooking.
Make It Spicy:
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Add minced jalapeños or chipotle in adobo sauce to the mashed potatoes.
Add Beans:
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Mix in black beans or refried beans for extra protein and fiber.
Vegan Potato Tacos:
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Use plant-based butter or oil.
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Skip the cheese or use vegan cheese alternatives.
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Top with cashew crema or avocado instead of dairy-based toppings.
Serving Suggestions
Potato tacos are versatile and pair beautifully with many sides:
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Mexican rice or cilantro lime rice
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Refried beans or black beans
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Street corn (elote) or esquites
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Simple side salad with lime vinaigrette
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Fruit salad or pineapple pico de gallo
They also make a great starter for a larger taco spread or potluck.
Make-Ahead and Storage Tips
Make-Ahead:
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Prepare the mashed potato filling up to 2 days in advance.
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Shape and fill the tacos, then store in the fridge before cooking.
Storage:
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Store cooked tacos in an airtight container for up to 3 days.
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Reheat in the oven or air fryer to restore crispness.
Freezing:
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Freeze assembled, uncooked tacos on a tray, then transfer to a zip-top bag. Cook from frozen in the oven or air fryer.
Nutritional Overview (Per 2-Taco Serving – Approximate)
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Calories: 300–400
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Carbs: 35–45g
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Protein: 5–8g
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Fat: 15–20g (depending on toppings and cooking method)
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Fiber: 4–6g
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Vegan or Vegetarian: Yes (with modifications)
Air frying or baking makes them lighter than deep-frying. Use Greek yogurt instead of sour cream to increase protein and reduce fat.
Potato Tacos vs. Other Taco Styles
Taco Style Key Ingredients Common Cooking Method Potato Tacos Mashed or spiced potatoes Fried, baked, or air-fried Beef Tacos Ground beef, onion, seasoning Skillet-cooked Chicken Tacos Shredded or grilled chicken Grilled, sautéed Fish Tacos Fried or grilled white fish Pan-fried or grilled Veggie Tacos Roasted vegetables, beans, tofu Roasted or sautéed
Potato tacos offer the comfort of starch, richness, and flexibility—all without the need for meat.
Tips for Perfect Potato Tacos
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Warm your tortillas: Cold tortillas crack when folded. Use a hot skillet or microwave wrapped in a towel.
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Don’t overfill: Too much potato makes it hard to seal or flip.
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Seal edges lightly with a toothpick or gentle press: Prevents them from opening during frying.
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Drain on paper towels after frying for a crisp shell.
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Use a nonstick pan if pan-frying with minimal oil.
FAQs
Can I use flour tortillas instead of corn?
Yes, but they’ll be softer and less crisp. Corn tortillas hold up better when fried.
Are these tacos gluten-free?
Yes, if using certified gluten-free corn tortillas and checking labels on all toppings.
Can I use leftover mashed potatoes?
Yes! Just make sure they aren’t too creamy. You want a stiffer texture.
How do I make them crisp without deep frying?
Use an air fryer or bake with a light coating of oil. Both options give excellent results.
Can I serve them cold?
They’re best hot or warm, but you can serve them room temperature if needed—especially for parties.
Conclusion
Potato tacos are the kind of simple comfort food that’s deeply satisfying and incredibly flexible. Whether you serve them crispy and fried or soft and warm, they offer a deliciously filling and meatless option that’s anything but boring. With the right toppings and seasonings, they can be humble or elevated—perfect for weeknight meals, special occasions, or plant-based celebrations.
Try them your way, make them spicy or cheesy, and don’t be afraid to explore. Once you take that first crunchy, creamy bite, you’ll understand why these tacos deserve a spot in your regular rotation.