Name: Potato Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 large russet potatoes, peeled and diced; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 corn tortillas; Vegetable oil for frying; Toppings: shredded lettuce, diced tomatoes, chopped cilantro, avocado, salsa

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Potato tacos are a satisfying, plant-based dish that combines crispy tortillas with seasoned mashed potatoes. Packed with flavor and texture, these tacos are a hearty meal, perfect for any time of day. With a simple set of ingredients, you can create a delicious taco experience that’s sure to please everyone.

Potato Tacos

Ingredients

4 large russet potatoes, peeled and diced

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

8 corn tortillas

Vegetable oil for frying

Toppings: shredded lettuce, diced tomatoes, chopped cilantro, avocado, salsa

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by bringing a large pot of salted water to a boil. Add the diced potatoes and cook them until they’re tender, about 10-12 minutes. Once done, drain the potatoes well.

Mash the cooked potatoes and mix in the cumin, paprika, garlic powder, salt, and black pepper until everything is well combined.

Heat a few tablespoons of vegetable oil in a skillet over medium heat.

While the oil heats, warm the corn tortillas slightly to make them more pliable.

Spread a spoonful of the seasoned mashed potatoes onto one half of each tortilla and then fold them over.

Carefully place the tacos in the hot oil and cook for 2-3 minutes per side, or until they’re golden and crispy.

Once cooked, remove the tacos from the skillet and drain them on a paper towel-lined plate.

Serve your crispy potato tacos immediately, topped with shredded lettuce, diced tomatoes, chopped cilantro, avocado, and salsa.

Servings and Timing

Servings: 8 tacos

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

I love switching up the toppings depending on what I have on hand. For instance, you could add a drizzle of sour cream or a sprinkle of cheese if you’re not strictly plant-based. For a bit of heat, try adding pickled jalapeños or a spicy hot sauce to the tacos. You could also try swapping out the cumin for chili powder or adding in some sautéed onions for extra flavor.

Storage/Reheating

If you have leftovers, store the tacos in an airtight container in the refrigerator for up to 2 days. When reheating, I suggest warming them in a skillet over medium heat for a few minutes until they’re crispy again. You could also reheat the potatoes separately and assemble the tacos fresh for the best texture.

FAQs

Can I make these potato tacos ahead of time?

Yes, you can prepare the mashed potatoes in advance and store them in the fridge. When ready to eat, just warm them up and fry the tacos.

Can I use a different type of potato for this recipe?

While russet potatoes work best for a fluffy mash, you could also use Yukon gold potatoes for a creamier texture or sweet potatoes for a unique twist.

Can I bake the tacos instead of frying them?

Yes, if you prefer a lighter option, you can bake the tacos. Simply place the folded tacos on a baking sheet and bake at 375°F for 15-20 minutes, flipping halfway through until they are crispy and golden.

Are potato tacos gluten-free?

Yes, as long as you use corn tortillas, this recipe is naturally gluten-free.

How can I make these tacos spicier?

To add some heat, consider adding chili powder, cayenne pepper, or a few dashes of hot sauce to the mashed potatoes. You can also top your tacos with spicy salsa or jalapeños.

Conclusion

These potato tacos are a simple, tasty, and satisfying meal that I absolutely love. The combination of crispy tortillas and seasoned mashed potatoes makes them a delightful plant-based option that can be customized to suit any taste. Whether you're having them as a quick dinner or a snack, these tacos will hit the spot every time.

Recipe:

Potato Tacos

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Author: Cheryl
Total Time: 35 minutes
Yield: 8 tacos
Diet: Vegetarian

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Description

Instructions

Start by bringing a large pot of salted water to a boil. Add the diced potatoes and cook them until they’re tender, about 10-12 minutes. Once done, drain the potatoes well.
Mash the cooked potatoes and mix in the cumin, paprika, garlic powder, salt, and black pepper until everything is well combined.
Heat a few tablespoons of vegetable oil in a skillet over medium heat.
While the oil heats, warm the corn tortillas slightly to make them more pliable.
Spread a spoonful of the seasoned mashed potatoes onto one half of each tortilla and then fold them over.
Carefully place the tacos in the hot oil and cook for 2-3 minutes per side, or until they’re golden and crispy.
Once cooked, remove the tacos from the skillet and drain them on a paper towel-lined plate.
Serve your crispy potato tacos immediately, topped with shredded lettuce, diced tomatoes, chopped cilantro, avocado, and salsa.