Tacos de Papa are a popular Mexican dish that's incredibly easy to make at home. These crispy potato tacos feature a savory cheesy and shredded potato filling nestled in golden, crunchy corn tortillas, making them both vegetarian and gluten-free. Packed with flavor, simple to prepare, and customizable, they're the perfect weeknight meal.
There were times when my mom would be at a loss for what to make for dinner, staring into the fridge and asking the rest of us for ideas. There were so many choices like beef entomatadas, shredded pork burritos, sopa de lentejas. Yet, without fail, my dad would suggest, "tacos de papa."
It became a running family joke that his answer was always the same, but there was a reason behind his response. He knew that potato tacos were not only easy to prepare, but they were also guaranteed to satisfy everyone's taste buds.
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What are Tacos de Papa?
Tacos de papa, also known as tacos dorados de papa, translates to potato tacos. They are a traditional Mexican dish consisting of seasoned potatoes stuffed into corn tortillas and fried until golden and crispy. This creates a great contrast between the soft, savory potato filling and the crunchy exterior of the tortilla.
Often, these crispy potato tacos are garnished with toppings such as shredded lettuce or cabbage, diced tomatoes, salsa, and sour cream. These tacos are popular because they're simple, affordable, and taste amazing. They make a great choice for everyday meals or even special occasions.
My mom would often make these tacos, following the traditional method of using freshly-made or leftover mashed potatoes for the filling. However, after many years, my dad began experimenting with using raw, shredded potatoes and the result was not only delicious but even faster and easier.
We also noticed that the shredded potatoes tend to absorb less oil when the tacos are fried. This shredded potato version is what I am sharing with you today.
Why You'll Love This Recipe
- Quick and Easy: This recipe uses minimal ingredients and comes together quickly, making it perfect for busy weeknights.
- Simple & Budget-Friendly: Made with kitchen staples, like potatoes, corn tortillas and cheese, these tacos are budget-friendly and accessible.
- Kid-Friendly: This dish is a hit with both kids and adults.
- Vegetarian and Gluten-Free: This recipe is vegetarian and gluten-free, making it a great option for those with dietary restrictions or certain preferences.
- Unique Preparation: Unlike many recipes that use mashed potatoes, this version uses shredded potatoes, adding an extra layer of texture and making the preparation even simpler and faster. Because the potatoes are shredded, there is no need to precook them as they cook quickly and perfectly when fried in the tacos.
If you like crispy tacos, be sure to check out Tacos Dorados de Frijoles or Tacos Dorados de Pollo.
Ingredients & Substitutions
- Potatoes: You can use whichever potatoes you prefer, my preference is russet as they are high in starch, which helps the tortillas stick together when frying the tacos. For another convenient option, use frozen shredded hash browns, just be sure to defrost them.
- Cheese: Use a white Mexican cheese that melts well such as asadero, Chihuahua, Oaxaca, or Mexican muenster. If you cannot find these, you can use Monterey Jack or mozzarella.
- Salt & Pepper: A sprinkle of salt and pepper and the combination of cheese is all the seasoning needed to complement the flavor of the potatoes. You can always add a pinch of garlic powder, onion powder or other seasonings to suit your taste preferences.
- Corn Tortillas: Use your preferred brand of corn tortillas. Just be sure the tortillas are not labeled "extra soft" since those tend to break easily and don't hold up when fried.
- Oil: Use a neutral or mild-flavor oil with a high-smoke point. I prefer avocado oil for its high-smoke point and many health benefits.
- Garnishes: Top your tacos with shredded cabbage, diced tomatoes, sour cream and salsa. Check out more ideas under the "How to Serve" section.
See recipe card for quantities.
Recommended for this Recipe
Box Grater
A box grater makes it easy to shred potatoes for this recipe.
How to Make Potato Tacos
1. Prepare Ingredients: Prepare your toppings and shred the cheese.
2. Heat Tortillas: Warm up the tortillas on a hot comal (griddle or pan) until soft and pliable or in the microwave. Keep in a tortilla warmer or clean kitchen towel to ensure they stay warm and soft.
3. Shred Potatoes: Wash and peel potatoes. Use the larger holes on a box grater to grate the potatoes.
4. Make Potato Filling: Mix the shredded potatoes with shredded cheese, salt and pepper.
5. Assemble Tacos: Add a spoonful of the potato mixture down the center of each tortilla and fold to enclose the potatoes.
6. Fry and Drain: Heat about a half-inch of oil in a heavy medium-sized pan and fry the tacos in batches on both sides until golden brown and crispy. Once golden, remove tacos from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
7. Serve immediately with your choice of toppings.
How to Serve
Serve your crispy tacos with your choice of garnishes. We like to use shredded cabbage, diced tomatoes, sour cream, and homemade jalapeño salsa.
Other options include pico de gallo, cilantro, avocado slices, or a dollop of guacamole.
You can also accompany them with a side of refried beans or Mexican red rice.
How to Store and Reheat
Enjoy your tacos right away after frying for the best texture and flavor. Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tips: To warm up leftover tacos, you have two options:
- Stovetop: Place the tacos on a dry skillet over medium heat, turning often until warmed through.
- Oven: Preheat your oven to 425°F (220°C). Place the tacos on a baking rack set over a baking sheet and bake for 5-10 minutes, or until heated through.
Tips and Variations
- Prepare all of your other ingredients first before shredding the potatoes as they will turn brown quickly once shredded.
- You can place the shredded potatoes in cold water to keep them from browning, but I don't necessarily recommend this as it will make the potatoes retain more moisture which may break the tortillas. Also, the starch from the freshly shredded potatoes is what helps the tortillas stick together when frying the tacos.
- For the ultimate crispiness, ensure your oil is hot enough before frying the tortillas. Aim for 350°F (175°C). If you don't have a thermometer, dip a wooden spoon or toothpick in the oil. If it bubbles rapidly, it's ready!
- Don't overcrowd the pan while frying, as it lowers the oil temperature and keeps your tacos from crisping up.
FAQ
Yes, leftover mashed potatoes can be used to make these tacos. You may need to adjust the seasonings and moisture content and you can also mix in shredded cheese for added flavor.
No, these tacos are vegetarian but not vegan since they use cheese. You can easily make them vegan though by omitting the cheese altogether or using a vegan cheese alternative.
To customize these tacos you can add different garnishes or serve with different salsas. You can also play around with the seasonings added to the potatoes, such as adding a pinch of garlic powder, onion powder or other seasonings to suit your taste preferences.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Tacos de Papa (Crispy Potato Tacos)
Equipment
- Box cheese grater
- Frying pan
- Tongs
- Tortilla warmer or kitchen towel
Ingredients
- 2 medium russet potatoes one potato makes about 6 tacos
- 2 cups shredded cheese such as Mexican muenster, Chihuahua, asadero or Oaxaca
- 1 teaspoon kosher salt or more per preference
- ½ teaspoon ground black pepper
- 12 corn tortillas
- ½ cup oil for frying or more if needed
Garnishes
- shredded cabbage
- diced tomato
- sour cream or Mexican crema
- salsa
Instructions
- Prepare your toppings and shred the cheese.
- Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to fold them correctly.
- Keep in a tortilla warmer or clean kitchen towel to ensure they stay warm and soft.
- Wash and peel potatoes. Use the larger holes on a box grater to grate the potatoes.
- Mix the shredded potatoes with shredded cheese, salt and pepper.
- Add a spoonful of the potato mixture down the center of each tortilla and fold to enclose the potatoes.
- Heat about a half-inch of oil in a heavy medium-sized pan and fry the tacos in batches on both sides until golden brown and crispy. Once golden, remove tacos from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
- Serve immediately with your choice of toppings, garnishes and homemade jalapeño salsa.
Notes
- Once the potatoes are shredded they will turn brown pretty quickly. You can place the shredded potatoes in cold water to keep them from browning, but I don't necessarily recommend this as it will make the potatoes retain more moisture which may break the tortillas. Also the starch from the freshly shredded potatoes is what helps the tortillas stick together when frying the tacos.
Jericka
This was so easy to make. I was craving tacos de papa but didn't want to take the time to boil the potatoes so this was just what I needed.
Gemma
My dad just made these for us this week and every time I think of how easy they are. So happy you liked them!
Isabel A
I had everything needed to make these tonight and they were so easy! Everyone loved them!
Gemma
Hi Isabel, that's so wonderful! This method just makes these so easy!
Karen
Using shredded potatoes made this so easy! What a great tip and recipe!
Gemma
Yes, such a great hack!Glad you liked it.
Lola
I love this spin on tacos de papa. I like how you use shredded potatoes, too!
Gemma
The shredded potatoes makes these so easy! Thank you Lola!