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Potato Tacos – corn tortillas loaded with mashed potatoes and cheese. Then they are fried until golden and crispy. Take your taco game to a whole new level with these!
About a year ago my family decided that one day a week, we would go meatless. We have tried tons of different recipes and found some that we absolutely love. Let’s just say these potato tacos stand out as a huge favorite.
Even if you aren’t trying to go vegetarian, these potato tacos are so fun, different and a huge win whenever you make them. Cheesy, crispy, and loaded with mashed potatoes….you really can’t go wrong.
What’s In Potato Tacos
These can be a great use for leftover mashed potatoes if you have them. If not, no worries, there is a quick and easy recipe in the recipe card below.
- Corn Tortillas
- Potatoes
- Milk
- Sour Cream
- Cheddar Cheese
- Salt and Pepper
- Oil for frying the tacos
How To Make Potato Tacos
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- The first thing you want to do is make your mashed potatoes. Start by peeling your potatoes, and dicing them into 1 inch cubes. Add them to a pot, cover with cold water and bring to a boil. Cook for about 15 minutes, until they are fork tender. Then drain them well.
- Using a potato masher or fork mash the potatoes. Add milk and sour cream and mix until the mixture is well blended and pretty smooth. It is up to you how chunky or smooth you want to leave the potatoes.
- Add the cheese, salt and pepper and taste to adjust the seasoning.
- Wrap the corn tortillas in a towel and microwave for 45 seconds until they are warmed through.
- Put about 1/4 cup of potato mixture onto half of the tortilla and fold it to close. Repeat with the remaining ingredients.
- Heat a skillet with a layer of oil covering the bottom. Once the oil is hot add 2-3 tacos to the pan and cook for 2-3 minutes per side until they are golden brown. Place on a wire rack or paper towel to drain before serving.
Can I Use An Air Fryer
Absolutely! I have used it many times. Spray the outside of the tacos with cooking spray and cook at 400º F for about 5 minutes per side until they are golden brown and crispy.
How To Serve Potato Tacos
There are lots of options for how you can serve them. Traditionally they are served with shredded lettuce or cabbage, and then diced tomatoes, hot sauce, and a squeeze of lime juice.
Here are a few of my favorite toppings/dippers for these tacos.
- Chili’s Salsa
- Homemade Guacamole
- White Queso
- Or serve with a side of sour cream
There is a recipe below for a delicious Queso Fresco dip that we love and is what is in the pictures.
Recipe Tips
- If you have leftover mashed potatoes, they are great in this recipe. Just warm them through and start assembling your tacos!
- Don’t skip the step of heating the corn tortillas before assembling your tacos or they will crack and make a mess.
- To reheat these you can put them in the air fryer, toaster oven, or warm them in a skillet to get them crispy on the outside again.
- If you are making mashed potatoes, I like to use russet potatoes. The high starch content in them makes for a creamier mashed potato.
- If you want to cut down on calories or don’t like frying, use your air fryer!
- Want to make them vegan – leave out the cheese and use a dairy free sour cream and a nut milk to make the potatoes.
Can I Add Meat?
Absolutely! Lots of versions of these contain meat. You can add shredded chicken, ground beef or chorizo are very common additions to bulk up the protein in this.
Trust me, I get that the idea of mashed potatoes in a taco sounds strange, but they are so good! They are a traditional Mexican street food and a great way to stretch a buck for sure! If you want to go meatless for a night, need a new idea during lent, or just want something new and delicious these tacos are it!
I never thought vegetarian tacos would be a favorite, but these will please even your pickiest eater! Plus you get to dip them in cheese or salsa or guacamole, so they will be a hit all around!
More Fun Mexican Recipes
- Crunchwrap Supreme
- Baja Shrimp Tacos
- Taco Pasta Skillet
- Cafe Rio Chicken
- Frito Pie
- Sour Cream Enchiladas
- Mexican Pizza
Potato Tacos
Ingredients
- 1 pound russet potatoes
- 2 Tablespoons milk
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 10 corn tortillas
- Oil for frying
Queso Fresco Dip (optional)
- 1 cup sour cream
- 1 cup Queso Fresco cheese
- 1/4 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
Instructions
- Start by peeling your potatoes, and dicing them into 1 inch cubes. Add them to a pot, cover with cold water and bring to a boil. Cook for about 15 minutes, until they are fork tender. Then drain them well.1 pound russet potatoes
- Using a potato masher or fork mash the potatoes. Add milk and sour cream and mix until the mixture is well blended and pretty smooth. It is up to you how chunky or smooth you want to leave the potatoes.2 Tablespoons milk, 1/4 cup sour cream
- Add the cheddar cheese, salt and pepper and taste to adjust the seasoning.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup shredded cheddar cheese
- Wrap the corn tortillas in a towel and microwave for 45 seconds until they are warmed through.10 corn tortillas
- Put about 1/4 cup of potato mixture onto half of the tortilla and fold it to close. Repeat with the remaining ingredients.
- Heat oil in a large skillet over medium high heat. Once the oil is hot add 2-3 tacos to the pan and cook for 2-3 minutes per side until they are golden brown.Oil for frying
- Place on a wire rack or paper towel to drain before serving.
To Make The Dip
- Use a fork to break up the Queso Fresco in a large bowl.1 cup Queso Fresco cheese
- Add the sour cream and mix until it is well blended and mostly smooth.1 cup sour cream
- Add the cilantro. cumin, chili powder, and onion powder. Stir until it is combined.1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon onion powder
- Season with salt and pepper, taste and adjust as necessary.salt and pepper to taste
- Store covered in the fridge until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a fun dinner idea. My kids loved it.
Wow! I’ve never seen mashed potatoes in tacos before, but what a great idea! I can see all sorts of yummy toppings to go with this! Mmm!
I’ve never had potato tacos and I am so curious to try them!
These lowered so fun to make and so yummy! I’ve never heard of these before and my teens just loved these potato tacos! Can’t wait to make these again.
I love TACOS…. and POTATOES! I am SO excited to try this.
I make these with warm cubes baked potatoes and cheese, add salsa and done. Yummy.
No, no, no. Wtf is happening here? I swear someone is gaslighting me with this. Now I have to go rethink my reality…
Yes, I assure you this is a very common and traditional dish in Mexico. Lots of hispanic families make this at home, and it is a very common street food as well. Before you accuse me of gaslighting, you might want to do a little research.
Thank you for sharing this recipe! I haven’t had these in years and am so excited to make them.
It was real good I added a little more seasoning I added taco seasoning from Lala Ali just gave it a little more flavor . Thanks for sharing your recipe.