Name: Cheesy Potato Tacos (Tacos de Papa) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 lbs russet potatoes, peeled and cut into 2 inch chunks; 1/2 cup sour cream; 1/2 cup shredded cheddar cheese; 1/4 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; Pinch of cayenne pepper; 1 teaspoon coarse salt; 12-16 corn tortillas; 1/2 – 1 cup vegetable or canola oil (for frying, should fill about 1 inch of frying pot); Diced red onion; Diced green onion; Diced tomato; Extra shredded cheddar cheese; Salsa for garnish

Jump to Recipe

If you’re ever craving something that feels like a warm hug wrapped in a crunchy shell, these Cheesy Potato Tacos (Tacos de Papa) are exactly what you need. They’re comfort food and fiesta all rolled into one bite, with fluffy, seasoned mashed potatoes loaded with melty cheddar cheese, gently tucked inside golden, crispy corn tortillas. Every bite is a celebration of textures and flavors that feel both nostalgic and exciting, making these tacos an absolute must-try whether you’re cooking for a crowd or just treating yourself to a little indulgence.

Cheesy Potato Tacos (Tacos de Papa) Recipe - Recipe Image

Ingredients You’ll Need

To make Cheesy Potato Tacos (Tacos de Papa), all you need are simple, pantry-friendly ingredients that come together beautifully to create a rich blend of taste and texture. Each ingredient plays its part, from the creamy potatoes to the cozy spices and crispy tortillas, so let’s break down what you’ll want to gather before you start cooking.

Russet potatoes (1 1/2 lbs): Their high starch content gives the mashed filling a fluffy and smooth texture that holds up well inside the tacos.
Sour cream (1/2 cup): Adds creaminess and a slight tang that balances the spices perfectly.
Spices (paprika, cumin, chili powder, garlic powder, onion powder, cayenne pepper): These bring warmth, depth, and just a hint of heat to the potato mixture.
Coarse salt (1 teaspoon): Essential for enhancing all the flavors and seasoning the potatoes flawlessly.
Shredded cheddar cheese (1/2 cup + extra): This melts into the potatoes giving that irresistible gooeyness only cheese can provide.
Corn tortillas (12-16): Their flexibility and slightly sweet corn flavor make the perfect wrapper for these tacos.
Vegetable or canola oil (1/2–1 cup): Needed for frying, ensuring the tacos come out wonderfully crisp and golden brown.
Diced red onion, green onion, tomato: Fresh toppings that add crunch, brightness, and a refreshing contrast.
Salsa: For that final splash of vibrant flavor and a touch of spice.

How to Make Cheesy Potato Tacos (Tacos de Papa)

Step 1: Boil and Prepare the Potatoes

Start by peeling and cutting your russet potatoes into chunks about 2 inches in size. Place them in a large pot with salted water and bring to a boil. Once boiling, reduce the heat and simmer for around 15 minutes, or until the potatoes are tender enough to mash easily. This step is crucial, as perfectly cooked potatoes set the foundation for a creamy filling that’s not too wet or dry.

Step 2: Mash and Season the Potato Mixture

Drain the cooked potatoes well and transfer them to a large mixing bowl. Mash them until smoothly creamy, then stir in the sour cream, shredded cheddar cheese, and all the spices: paprika, cumin, chili powder, garlic powder, onion powder, cayenne, and salt. Mix everything thoroughly so each mouthful of your Cheesy Potato Tacos (Tacos de Papa) bursts with vibrant flavor and cheesy goodness. Give it a quick taste and adjust seasoning if you need more salt or spice.

Step 3: Warm the Tortillas

Before filling, warm the corn tortillas in the microwave by wrapping 3 to 4 at a time in a slightly damp paper towel. Heat for 15-20 seconds just until pliable; this simple trick makes folding much easier and helps prevent breaking during frying.

Step 4: Fill and Fold the Tacos

Place about 2 large tablespoons of the potato mixture onto one half of each warm tortilla. Gently fold the tortilla in half, pressing the edges together to seal your filling inside. This sealing step is key so your cheesy potato goodness doesn’t escape during cooking.

Step 5: Fry to Crispy Perfection

Heat 1/2 to 1 cup of vegetable or canola oil in a skillet or Dutch oven over medium-high heat until shimmering but not smoking. Work in batches, frying 3 to 4 tacos at a time. Cook each side for around 90 seconds to 2 minutes until golden brown and crispy. Once done, transfer the tacos to a paper towel-lined plate to drain any excess oil.

Step 6: Top and Serve

Now comes the fun part: piling on your favorite fresh toppings like diced red onion, green onion, tomatoes, extra shredded cheddar, and a generous spoonful of salsa. Serve these piping hot and enjoy the beautiful contrasts of crispy shell, tender cheesy potatoes, and fresh bursts of flavor.

How to Serve Cheesy Potato Tacos (Tacos de Papa)

Garnishes

Adding toppings to your Cheesy Potato Tacos (Tacos de Papa) truly elevates them. Fresh diced red and green onions introduce crunch and color, while juicy tomato adds brightness. A sprinkle of extra cheddar on warm tacos amps up the cheesy factor. Don’t forget a spoonful of your favorite salsa for a zesty kick that ties everything together beautifully.

Side Dishes

These tacos are hearty but pair wonderfully with a fresh salad or some beans and rice for a more complete meal. A simple guacamole or a chilled Mexican street corn salad also make perfect companions, providing cool, creamy, and tangy contrasts to the rich, fried tortillas.

Creative Ways to Present

If you want to impress guests or make these tacos the highlight of a taco night, serve them on a vibrant platter garnished with lime wedges and cilantro sprigs. You can also stack them taco truck style, layering with toppings in between each tortilla for a shareable, festive presentation that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though that’s rare!), let the tacos cool completely before wrapping them tightly in foil or storing in an airtight container. Keep them refrigerated and enjoy within 2 days for the best taste and texture.

Freezing

For longer storage, freeze the assembled but unfried tacos on a baking sheet until solid, then transfer them to freezer bags. This way, you can fry them straight from frozen whenever you’re craving an easy snack or meal.

Reheating

To reheat, pop the tacos in a preheated oven (around 375°F) for 10-12 minutes until heated through and crisp again. Avoid microwaving if you want to keep that satisfying crunch.

FAQs

Can I use other types of potatoes for these tacos?

Russet potatoes work best because of their starchy texture which mashes well and holds shape when fried. You could experiment with Yukon golds, but the consistency might be a little different—less fluffy and a bit waxier.

Are these tacos vegetarian?

Yes! Cheesy Potato Tacos (Tacos de Papa) are naturally vegetarian, featuring a comforting mash of seasoned potatoes and cheese. You can easily keep them vegan by swapping out cheese and sour cream for plant-based alternatives.

Can I bake the tacos instead of frying?

Absolutely. Baking is a lighter option—just brush the folded tacos with a little oil and bake at 400°F for about 15-20 minutes, flipping halfway through to get them evenly crispy.

How spicy are these tacos?

The blend of spices includes a pinch of cayenne and chili powder, offering a mild to moderate warmth. You can adjust the cayenne to your heat preference, adding more if you love some extra kick!

What’s the secret to getting crispy tacos without them breaking?

Warming the tortillas before filling makes them more flexible and less prone to cracking. Also, frying in hot oil ensures they crisp up quickly, sealing the edges well so the cheesy potato filling stays put.

Final Thoughts

Cheesy Potato Tacos (Tacos de Papa) are pure joy in taco form, bringing together simple, hearty ingredients in a way that feels both indulgent and nostalgic. Whether you’re serving them for a casual dinner, snack, or party, these golden pockets filled with melty, seasoned potatoes are bound to become a beloved favorite. So gather your ingredients, warm up those tortillas, and treat yourself and your loved ones to a truly comforting bite of happiness.

Cheesy Potato Tacos (Tacos de Papa) Recipe

★★★★★

5.1 from 29 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 12–16 tacos 1x
Diet: Vegetarian

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Description

These Cheesy Potato Tacos (Tacos de Papa) are a delicious and comforting Mexican street food favorite. Crispy fried corn tortillas are filled with a creamy, seasoned mashed potato and cheddar cheese mixture, then topped with fresh vegetables, salsa, and extra cheese for a satisfying vegetarian meal or snack.

Instructions

Boil Potatoes: In a large stock pot, cover the peeled and chunked potatoes with salted water. Bring to a boil, then reduce the heat to a simmer. Cook the potatoes until they are tender and easily pierced with a fork, about 15 minutes. Drain thoroughly to remove excess water.
Prepare Filling: Transfer the drained potatoes into a large bowl and mash them until smooth. Stir in sour cream, shredded cheddar cheese, paprika, cumin, chili powder, garlic powder, onion powder, cayenne pepper, and coarse salt. Mix thoroughly until all ingredients are fully combined, creating a creamy and flavorful potato mixture.
Warm Tortillas: Heat the vegetable or canola oil in a large skillet or Dutch oven over medium-high heat until shimmering. While the oil heats, wrap 3-4 corn tortillas in a damp paper towel and warm them in the microwave for 15-20 seconds. Warming prevents tortillas from breaking when folded.
Fill and Fold Tacos: Place about 2 large tablespoons of the potato mixture onto one half of each warmed tortilla. Carefully fold the tortilla over the filling to create a half-moon shape and gently press the edges together to seal. Repeat this process for all tortillas.
Fry Tacos: Working in batches of 3-4, carefully fry the filled tacos in the hot oil for about 90 seconds to 2 minutes on each side, or until they become crispy and golden brown. Remove the tacos and place them on paper towels to drain any excess oil.
Add Toppings and Serve: Top each crispy taco with diced red onion, green onion, diced tomato, extra shredded cheddar cheese, and a spoonful of your favorite salsa. Serve immediately while hot and enjoy the delicious cheesy potato tacos.

Notes

Warming tortillas before filling helps prevent cracking or breaking when folding the tacos.
Adjust the cayenne pepper to your preferred spice level or omit if sensitive to heat.
Use a slotted spoon when frying to safely remove tacos from hot oil and allow excess oil to drain.
For a gluten-free option, ensure tortillas are 100% corn and the oil is clean and uncontaminated.
Leftover tacos can be reheated in a skillet or oven for best crispiness; avoid microwaving as tacos may become soggy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish, Snack
Method: Boiling, Frying
Cuisine: Mexican