These crispy potato tacos, known as “tacos de papa” in Mexican cuisine, are a delightful twist on traditional meat-filled versions. The combination of creamy mashed potatoes and zesty green chilies creates an irresistible filling that even dedicated carnivores will love.
Perfect for Meatless Monday or any time you’re craving something satisfying yet vegetarian, these tacos strike the perfect balance between comfort food and bold flavors. The contrast between the crispy tortilla exterior and the soft, flavorful filling makes every bite memorable.
Why You’ll Love This
- Budget-friendly ingredients you probably already have
- Can be prepared ahead and fried just before serving
- Naturally vegetarian and easily made vegan
- Crispy exterior with creamy, flavorful filling
- Customizable heat level to suit your taste
Ingredients
- 1.5 lbs petite boiling potatoes, cut in half
- 3 tablespoons of olive oil, plus some more for frying the tortillas
- 1 petite white onion, sliced finely
- 6 average poblano peppers, charred and skinned
- A pinch of salt
- 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
- 16 epazote leaves, finely cut (optional)
- 8-12 corn tortillas, crisped lightly in olive oil
Instructions
- Boil potatoes in salted water until tender, about 15-20 minutes
- Drain potatoes and mash with green chilies, onion, garlic, and cumin
- Warm tortillas until pliable
- Place 2-3 tablespoons of filling in each tortilla and fold in half
- Heat oil in a large skillet over medium-high heat
- Fry tacos until golden and crispy, about 2-3 minutes per side
- Drain on paper towels and serve hot
Tips & Variations
- Add shredded cheese to the filling for extra richness
- Use sweet potatoes for a different flavor profile
- Make the filling ahead and store in the refrigerator for up to 2 days
- Secure tacos with toothpicks while frying if needed
- For a healthier version, brush with oil and bake at 400°F until crispy
Serving Suggestions
Serve these crispy tacos with fresh salsa verde, Mexican crema, and diced avocado. A simple cabbage slaw with lime juice makes an excellent cooling side dish that balances the rich, crispy tacos perfectly.
Notes
- Store leftover filling in an airtight container for up to 3 days
- Reheat filled tacos in an air fryer or oven to maintain crispiness
- Test oil temperature with a small piece of tortilla – it should sizzle immediately
FAQs
- Can I make these ahead of time? Prepare the filling in advance, but fry tacos just before serving for best results.
- Are these very spicy? The heat level is mild, but you can adjust by using hot green chilies or adding fresh jalapeños.
- Can I use flour tortillas? While possible, corn tortillas are traditional and provide better texture and flavor.
- How do I prevent the tacos from opening while frying? Use toothpicks to secure them, removing before serving.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1.5 lbs petite boiling potatoes, cut in half
- 3 tablespoons of olive oil, plus some more for frying the tortillas
- 1 petite white onion, sliced finely
- 6 average poblano peppers, charred and skinned
- A pinch of salt
- 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
- 16 epazote leaves, finely cut (optional)
- 8-12 corn tortillas, crisped lightly in olive oil
Steps
- Boil potatoes in salted water until tender, about 15-20 minutes
- Drain potatoes and mash with green chilies, onion, garlic, and cumin
- Warm tortillas until pliable
- Place 2-3 tablespoons of filling in each tortilla and fold in half
- Heat oil in a large skillet over medium-high heat
- Fry tacos until golden and crispy, about 2-3 minutes per side
- Drain on paper towels and serve hot
Notes
- Store leftover filling in an airtight container for up to 3 days
- Reheat filled tacos in an air fryer or oven to maintain crispiness
- Test oil temperature with a small piece of tortilla - it should sizzle immediately
