I first tried these at a small taqueria in my neighborhood, and I've been making them ever since. The best part? You probably have everything you need already sitting in your pantry. These vegetarian Tacos de Papa come together quickly with just a handful of ingredients, and they're perfect for feeding a crowd without spending much at all.
If you're looking for more Mexican-inspired comfort food, try my Easy Chow Mein Recipe: Quick, Healthy & Full of Flavor or Easy High Protein Cottage Cheese Pizza Bowls - Quick & Delicious . And if you want another crispy taco option, check out my Easy Southern Chicken Fried Chicken with Gravy - Crispy & Addictive Recipe .
Why You'll Love These Tacos de Papa
Budget-friendly ingredients. Potatoes, tortillas, and a few pantry staples are all you need. This recipe feeds a crowd without costing much at all.
Vegetarian and filling. No meat? No problem. The creamy mashed potato filling is rich and hearty enough to satisfy everyone at the table.
Crispy, golden perfection. Frying the Tacos de Papa gives them that restaurant-quality crunch that makes every bite feel special.
Customizable toppings. Lettuce, tomatoes, salsa, crema, cheese-top them however you like. They're a blank canvas for your favorite flavors.
Make-ahead friendly. You can prepare the potato filling up to two days in advance, which makes weeknight dinners so much easier.
Jump to:
Tacos de Papa Ingredients
Here's what you'll need to make authentic tacos de papa at home.
See Recipe Card Below This Post For ingredients Quantites
For the Potato Filling
Russet potatoes: These starchy potatoes mash up smooth and creamy, making them perfect for taco filling. You'll need about 2 pounds.
Water: Just enough to cover the potatoes while they boil until tender.
Unsalted butter: Adds richness and a silky texture to the mashed potatoes. Room temperature butter blends in more easily.
Heavy cream: Makes the filling extra creamy and helps everything come together.
Milk: Thins out the mixture slightly so it's easy to spread inside the tortillas.
Diamond Crystal Kosher Salt: Seasons the potatoes generously. Don't be shy-the filling should taste well-seasoned on its own.
Black pepper: Adds a subtle warmth and depth to the filling.
For Frying
Oil: Safflower oil works best because it has a high smoke point and neutral flavor, but vegetable or canola oil work too.
Corn tortillas: Soft, pliable corn tortillas are essential for authentic tacos de papa. Warm them before filling so they don't crack.
Garnishes
Lettuce: Shredded iceberg or romaine adds a cool, crunchy contrast to the warm, crispy tacos.
Tomatoes: Fresh diced tomatoes bring brightness and acidity.
Spicy Red Salsa with Chile Japonés: Or use your favorite salsa or hot sauce for a kick of heat.
how to make Tacos de Papa
Prepare the potatoes: Bring water to a boil over medium-high heat in a large pot. Add the peeled potatoes and cook for 16 to 24 minutes, or until they're soft enough to pierce easily with a fork. Be careful not to overcook them-they should stay intact and not fall apart when you test them.
Drain the potatoes: Pour out all the water through a strainer, then put the potatoes back into the pot over low heat for a minute to let any extra moisture evaporate.
Season and mash: Add the butter, milk, heavy cream, salt, and black pepper to the pot. Use a bean masher or potato masher to mash everything together until smooth and creamy. Taste it and add more salt if needed-the filling should be flavorful and slightly salty. Don't worry if it looks a little loose at first; keep mashing and the liquids will absorb into the potatoes.
Prepare for frying: Heat about half a cup of oil in a large frying pan over medium-high heat. While the oil heats up, warm your corn tortillas in batches of four on a comal or wrap them in a clean dish towel and microwave for 30 to 40 seconds until soft and bendable.
Assemble and fry tacos: Spoon a couple tablespoons of potato filling onto each warm tortilla, fold it in half, and carefully slide it into the hot oil. The oil should sizzle right away. Use tongs to hold the top closed for a few seconds so it stays folded. Fry each side for about 1 to 2 minutes until golden brown and crispy.
Drain excess oil: Lift the Tacos de Papa out of the oil with tongs and set them on a plate lined with paper towels to soak up any extra grease. Keep going until all your tacos are fried.
Serve: Pile the Tacos de Papa on a platter and top them with shredded lettuce, diced tomatoes, and a drizzle of your favorite salsa. Serve them right away while they're still warm and crispy.
Substitutions and Variations
Use Yukon Gold potatoes instead of Russets for a slightly creamier, buttery flavor. They mash up beautifully too.
Swap heavy cream for sour cream if you want a tangier filling with a little more body.
Make them dairy-free by using plant-based butter and non-dairy milk like oat or almond milk. Skip the cream or use a coconut cream substitute.
Add flavor to the filling with a pinch of garlic powder, cumin, or a spoonful of salsa verde mixed into the mashed potatoes.
Bake instead of fry for a lighter version. Brush the assembled Tacos de Papa with oil, place them on a baking sheet, and bake at 400°F for about 15 minutes, flipping halfway through.
Try air fryer tacos de papa by lightly spraying the Tacos de Papa with oil and air frying at 375°F for 8 to 10 minutes, flipping once.
Equipment for Tacos de Papa
Knife and potato peeler for prepping the potatoes.
Large pot to boil the potatoes until tender.
Large bowl for mixing if you prefer to mash outside the pot.
Wooden spatula or bean masher to mash the potatoes smooth.
Large frying pan for frying the tacos until golden and crispy.
Tongs to flip and remove the Tacos de Papa safely.
Cutting board for chopping tomatoes and lettuce.
Large plate lined with paper towels for draining the fried tacos.
Mexican apron (optional!) to keep your clothes clean and get in the spirit.
Storage and Reheating Tips
Prep ahead: Make the potato filling up to two days before you plan to fry the tacos. Store it in an airtight container in the fridge and reheat it gently on the stove or in the microwave before assembling.
Prevent browning: If you peel your potatoes ahead of time, keep them submerged in cold water until you're ready to cook them. This stops them from turning brown.
Store leftovers: Let any leftover Tacos de Papa cool completely, then store them in an airtight container in the fridge for up to three days.
Reheat in the oven or air fryer: Place the tacos on a baking sheet and warm them at 300°F for 10 to 12 minutes until heated through and crispy again. You can also use an air fryer at 350°F for about 5 minutes.
Freeze for later: You can freeze assembled but unfried tacos. Lay them flat on a baking sheet until frozen, then transfer to a freezer bag. Fry them straight from frozen, adding a minute or two to the cooking time.
expert tips
Season the potatoes generously. The filling should taste flavorful on its own, not bland. Don't be afraid to add salt.
Warm the tortillas before filling. Cold or stiff tortillas will crack when you fold them. Warming them makes them soft and flexible.
Don't overfill the tacos. Use about two tablespoons of filling per tortilla. Too much and they'll burst open while frying.
Test the oil temperature. Drop a tiny piece of tortilla into the oil. If it sizzles right away, the oil is ready. If it browns too fast, lower the heat slightly.
Hold the tacos closed at first. Use tongs to press the top of each taco gently for a few seconds when you first add it to the oil. This helps it seal shut.
Drain on paper towels. This step is important for getting rid of excess grease so your tacos stay crispy, not soggy.
Make taquitos instead. Use the same filling and roll the tortillas up tightly instead of folding them. Fry them the same way for crispy potato taquitos.
FAQ
Where do tacos de papa come from?
Tacos de papa are a traditional Mexican dish that's especially popular during Lent and other times when people avoid meat. They're served at taquerías, street food stands, and home kitchens throughout Mexico. My grandma used to make these every Friday during Lent, and they were always the first thing to disappear from the table.
What to serve with tacos de papa?
These tacos pair beautifully with Mexican rice, refried beans, a fresh salad, or a warm bowl of soup. I also love serving them with a side of guacamole and chips for a casual, family-style meal. Add some lime wedges and extra salsa on the side for people to customize their plates.
How long to fry potato tacos?
Fry each side for about 1 to 2 minutes over medium-high heat until the tortillas turn golden brown and crispy. Don't rush it by turning up the heat too high, or the outside will burn before the filling gets warm. If you're frying a big batch, keep the finished tacos warm in a low oven while you finish the rest.
What are tacos de perro made of?
Tacos de perro (also called tacos acorazados in some regions) are a different style of taco, usually made with a large flour tortilla filled with rice, a breaded cutlet, and toppings like lettuce, tomatoes, avocado, and salsa. They're bigger and heartier than tacos de papa, but both are delicious in their own way.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Tacos de Papa
Crispy Potato Street Tacos
Ingredients
Method
- Bring the water to a rolling boil and gently lower the potatoes in, cooking until a fork slides through easily but the pieces still hold their shape. prep
- Pour the potatoes into a colander and let all excess water drain away completely. prep
- Return the potatoes to low heat and mash them while blending in butter, milk, cream, salt, and pepper until creamy and cohesive. mix
- Heat the frying oil in a wide pan over medium-high heat until hot enough to sizzle on contact. prep
- Warm the tortillas in small batches using a skillet or microwave until flexible and easy to fold. prep
- Spoon the potato mixture onto each tortilla, fold in half, and carefully slide into the hot oil, holding briefly with tongs if needed to keep closed. assemble
- Fry each taco until deeply golden on one side, flip, and cook the second side until equally crisp. bake
- Transfer cooked tacos to a paper towel-lined plate and repeat until all tacos are fried. finish
- Top tacos with lettuce, tomatoes, and salsa just before serving for best texture. finish
Leave a Reply