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.
Ingredients
Scale
Potato Filling
- 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
Tacos
- 12–16 corn tortillas
- 1/2 – 1 cup vegetable or canola oil (for frying, should fill about 1 inch of frying pot)
Toppings
- Diced red onion
- Diced green onion
- Diced tomato
- Extra shredded cheddar cheese
- Salsa for garnish
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
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg
Keywords: Cheesy Potato Tacos, Tacos de Papa, Mexican street food, Vegetarian tacos, Fried tacos, Comfort food
