Tacos De Papa Fried Potato Tacos
Crispy, golden, and irresistibly delicious, Tacos de Papa (Fried Potato Tacos) are a beloved Mexican comfort food that's perfect for any occasion. These vegetarian tacos feature a creamy, seasoned mashed potato filling encased in crispy fried corn tortillas, delivering a delightful contrast of textures in every bite. Garnished with fresh shredded lettuce, juicy diced tomatoes, crumbled queso fresco, and a drizzle of Mexican crema, these tacos are as vibrant as they are flavorful. With minimal prep time, simple ingredients like russet potatoes and classic Mexican seasonings, and an option to add hot sauce for extra heat, this recipe is easy to make yet deeply satisfying. Whether you’re cooking for a casual family dinner or entertaining guests, these tacos are sure to be a crowd-pleaser, celebrating the authentic taste of Mexican street food right in your kitchen!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Garlic powder
- 10 Corn tortillas
- 1 cup Vegetable oil
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cups Crumbled queso fresco
- 0.25 cups Mexican crema
- 2 tablespoons Hot sauce (optional)
Instructions
Peel the potatoes and cut them into large chunks. Place them in a large pot and cover with water.
Add 1 teaspoon of salt to the water and bring it to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large bowl. Mash them until smooth.
Add the remaining 1 teaspoon of salt, black pepper, and garlic powder to the mashed potatoes. Mix well to combine and adjust seasoning to taste.
Heat a small amount of vegetable oil in a skillet over medium heat. Warm the tortillas one at a time for 10-15 seconds per side, just enough to make them pliable.
Spoon 2-3 tablespoons of the mashed potato mixture onto one side of each tortilla. Fold the tortilla in half to encase the filling, pressing down gently to seal.
In a large skillet or frying pan, heat 1 cup of vegetable oil over medium heat until it shimmers (about 350°F/175°C).
Carefully place the tacos in the hot oil, working in batches. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the tacos from the oil and place them on a plate lined with paper towels to drain excess grease.
To serve, top the tacos with shredded lettuce, diced tomatoes, crumbled queso fresco, Mexican crema, and a drizzle of hot sauce, if desired.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 298 mg | 23% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
