Irresistible Homemade Potato Tacos Recipe: Crispy & Flavorful Fun

Crispy potato tacos burst with unexpected flavor that will make you dance in the kitchen.

Spuds take center stage in this playful culinary adventure.

Mexican street food meets comfort cooking with these irresistible handheld delights.

Crunchy exteriors give way to soft, seasoned potato interiors that sing with zesty spices.

Each bite promises a delectable journey through textures and tastes.

Warm tortillas cradle golden potato goodness that beckons you to experiment.

Roll up your sleeves and get ready to create something magical that will have everyone asking for seconds.

Potato Tacos Crunchy And Filled With Flavor

• Conquer Quick Weeknight Cooking: These potato tacos transform simple ingredients into a delightful meal in under an hour, perfect for busy families seeking delicious dinner solutions.
• Customize with Ease: Swap ingredients like jalapeños, cheese types, or protein additions to match your taste preferences, making this recipe incredibly flexible for different palates and dietary needs.
• Budget-Friendly Feast: Potatoes provide an affordable, filling base that stretches your grocery budget while delivering maximum flavor and satisfaction in every crispy, golden bite.
• Crowd-Pleasing Comfort: Kids and adults alike will devour these crunchy tacos, which offer a playful twist on traditional Mexican street food that brings everyone together around the dinner table.

What You’ll Fill Potato Tacos With

Main Ingredients:

• Potatoes: Hearty, starchy base that forms the filling of the tacos, best when choose waxy or all-purpose varieties for smooth texture.

• Corn Tortillas: Traditional Mexican wrapper that provides authentic flavor and sturdy structure for frying.

• Tomatoes: Juicy base for fresh salsa, ripe and firm tomatoes work best.
• Serrano or Jalapeño Pepper: Adds spicy kick and depth to salsa, choose based on heat preference.
• Oregano: Herb that provides earthy, aromatic flavor to salsa.
• Salt: Enhances overall seasoning of salsa.

• Cooking Oil: Neutral oil for frying tacos to golden crispiness, vegetable or canola oil recommended.
• Lettuce: Fresh, crisp topping for added texture and freshness.
• Cilantro: Bright, herbal garnish with classic Mexican flavor.
• Cotija Cheese: Crumbly, salty Mexican cheese that adds rich flavor.
• Crema or Sour Cream: Creamy, tangy topping to balance spice and add richness.
• Avocado: Smooth, creamy element that provides additional texture and flavor.

Fry And Fill Your Own Potato Tacos At Home

Step 1: Boil Potatoes

Place potatoes in a large pot of cold water.

Bring to a rolling boil, then reduce heat to a gentle simmer.

Cook until a knife glides smoothly through the center of the potatoes, typically 22-25 minutes.

Step 2: Create Homemade Salsa

• Tomatoes
• Serrano or jalapeño pepper
• Oregano
• Salt

Combine tomatoes and pepper in a saucepan with water.

Boil, then simmer for 5-7 minutes until tomatoes start to soften and peel.

Step 3: Blend Salsa Mixture

Transfer cooked tomatoes and pepper to a blender.

Remove pepper stem.

Pulse ingredients 2-3 times.

Add oregano and a pinch of salt.

Pulse again until finely chopped.

Adjust consistency by adding reserved cooking water if needed.

Step 4: Mash Potato Filling

Drain potatoes and remove skins if desired.

Transfer to a bowl.

Add salt and coarsely mash, keeping some potato chunks for texture.

Step 5: Warm Tortillas

Wrap tortillas in damp paper towels.

Microwave on high for 30 seconds.

Keep wrapped to maintain warmth.

Step 6: Assemble Taco Pockets

Spread potato mixture on half of each tortilla, leaving a small border.

Fold tortillas and secure with toothpicks.

Step 7: Crisp Up Tacos

Heat oil in a skillet over medium-high heat.

Test oil temperature by dropping a small tortilla piece – it should bubble and float.

Carefully fry tacos, flipping once, until golden brown (about 1 minute per side).

Step 8: Final Presentation

Remove toothpicks.

• Homemade salsa
• Chopped lettuce
• Fresh cilantro
• Crumbled cotija cheese
• Crema or sour cream
• Sliced avocado

Potato Taco Prep Tips With Crisp Edges

• Choose starchy potatoes like Russet for the best mashing texture and flavor absorption.
• Adjust salsa consistency by adding reserved cooking water gradually for your preferred thickness.
• Use fresh corn tortillas for authentic flavor and better sealing when folding tacos.
• Maintain consistent medium-high heat to achieve golden-brown tacos without burning.
• Serve tacos immediately after frying to preserve crispiness and prevent soggy texture.

Potato Tacos Reheat With All the Crunch

• Store leftover potato tacos in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh for 3-4 days in the refrigerator.
• Wrap individual tacos tightly in plastic wrap, then place in a freezer-safe bag. Frozen tacos maintain quality for up to 1 month.
• Preheat oven to 350°F. Place tacos on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through.
• Heat potato tacos on a microwave-safe plate for 1-2 minutes, checking halfway to ensure even warming. Add a damp paper towel to maintain moisture and crispness.

Spicy Matches For Potato Tacos

• Craft Crisp Beverage Companions: Pair these potato tacos with a tangy Mexican lager like Modelo Especial to cut through the rich, crispy taco texture and complement the salsa's bright flavors.
• Enhance Salsa's Zesty Profile: Serve a refreshing agua fresca made with cucumber and lime to balance the spicy serrano pepper salsa and provide a cooling counterpoint to the fried tacos.
• Elevate Cheese and Cream Layers: Choose a citrusy white wine like Sauvignon Blanc to highlight the creamy cotija cheese and sour cream, creating a harmonious blend of flavors that dance on your palate.
• Boost Potato Taco Experience: Add a small side of Mexican horchata to soften the crispy taco's heat and provide a sweet, smooth contrast to the savory potato filling.

Crispy Potato Taco Spins

• Gluten-Free Potato Tacos: Swap corn tortillas for gluten-free corn tortillas to accommodate gluten sensitivities. Use certified gluten-free seasoning and carefully check all ingredients.
• Vegan Potato Filling: Replace cheese and crema with cashew cream or nutritional yeast. Add extra spices like cumin and smoked paprika to enhance flavor profile for plant-based eaters.
• Low-Carb Alternative: Substitute potato with cauliflower or zucchini as a lighter filling. Use lettuce wraps instead of traditional tortillas to reduce carbohydrate content and increase vegetable intake.
• Spicy Southwestern Remix: Incorporate black beans and roasted green chiles into potato mixture. Add chipotle powder or fresh jalapeños for increased heat and complexity in flavor.

FAQs

• Why are the potatoes boiled before mashing?

Boiling softens the potatoes, making them easier to mash and creating a creamy, smooth filling that holds together well inside the tacos. This method ensures the potatoes are fully cooked and have the right texture for stuffing.

• Can I use different types of chiles for the salsa?

Yes, you can substitute serrano or jalapeño peppers with other chiles like poblano or anaheim, depending on your heat preference. Each chile will bring a slightly different flavor and spice level to the salsa.

• How do I prevent the tacos from opening while frying?

Securing the tacos with 2-3 toothpicks before frying helps keep the filling inside and prevents them from unfolding in the hot oil. Make sure to remove the toothpicks before serving.

• What if I don't have cotija cheese?

If cotija isn’t available, you can substitute with feta cheese or queso fresco. These cheeses have similar crumbly textures and will provide a tangy, salty flavor to complement the potato tacos.

Potato Tacos Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

• Total Time: 45 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crispy potato tacos bring Mexican street food magic right to your kitchen, delivering a mouthwatering blend of golden potatoes, zesty seasonings, and fresh toppings. Crunchy corn tortillas cradle spiced potato filling, promising a delightful meal you’ll savor with every delicious bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 medium yellow potatoes
• 8 corn tortillas
• 4 plum tomatoes
• 1 serrano or jalapeno pepper
• 1 large ripe avocado

Garnish and Toppings:

• 2 cups very thinly sliced iceberg lettuce
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup crumbled cotija cheese
• 1/2 cup Mexican crema

Seasonings and Oils:

• 1 teaspoon (1 tsp) dried oregano
• 1/2 teaspoon (1/2 tsp) salt
• 1 cup avocado oil or canola oil
• 1 pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Submerge whole potatoes in a large pot of cold water, ensuring they are completely covered. Bring to a rolling boil, then reduce heat to a gentle simmer.
2. Cook potatoes until tender, approximately 22-25 minutes. Verify doneness by piercing with a sharp knife, which should glide smoothly through the center.
3. For the salsa, combine whole tomatoes and serrano peppers in a saucepan with water. Bring to a boil and reduce heat to a mild simmer.
4. Gently cook tomatoes and peppers for 5-7 minutes until tomato skins begin to peel and soften without becoming overly mushy.
5. Transfer cooked tomatoes and peppers to a blender, removing the chile stem. Pulse several times to create a rough consistency.
6. Add oregano and a pinch of salt to the blender. Pulse again to create a finely chopped salsa, adjusting thickness with reserved cooking water if desired.
7. Drain potatoes and remove skins if preferred. Transfer to a mixing bowl and coarsely mash, maintaining some textural chunks.
8. Wrap tortillas in damp paper towels and microwave for 30 seconds to warm and soften.
9. Spread potato mixture onto one half of each tortilla, leaving a small border. Fold and secure with toothpicks.
10. Heat oil in a skillet over medium-high heat until shimmering. Test oil temperature by dropping a tortilla fragment, which should bubble and float immediately.
11. Carefully fry tacos in batches, turning once to achieve a golden-brown crisp on both sides, approximately one minute per side.
12. Drain fried tacos on paper towels to remove excess oil. Remove toothpicks before serving.
13. Plate tacos accompanied by fresh salsa, crisp lettuce, fragrant cilantro, crumbled cotija cheese, creamy sour cream, and sliced avocado.

Notes

• Choose waxy potatoes like Yukon Gold for the best texture and flavor that holds together well when mashed.
• Consider boiling potatoes with their skins on to retain more nutrients and create a rustic, hearty filling.
• Adjust salsa spiciness by removing seeds from serrano or jalapeño peppers for a milder version, perfect for those with lower heat tolerance.
• Swap traditional corn tortillas with gluten-free alternatives like cassava or almond flour tortillas for dietary restrictions.
• Ensure oil temperature remains consistent around 350-375°F for perfectly crispy, golden-brown tacos without burning.
• Experiment with additional seasonings like cumin, garlic powder, or smoked paprika in potato mixture for deeper flavor profiles.
• Create vegetarian-friendly version by using plant-based cheese and omitting crema for a completely meat-free meal.
• Use paper towels to drain excess oil, keeping tacos crisp and preventing soggy bottoms during serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 15mg