Description
Crispy potato tacos, also known as Tacos Dorados de Papa, are a delicious vegetarian option featuring corn tortillas stuffed with a flavorful and cheesy mashed potato mixture.
Ingredients
Scale
- 4 Russet potatoes, peeled and chopped
- 2 tablespoons salt, divided
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon paprika powder
- 1 cup shredded queso Oaxaca
- 1 cup canola oil, for frying
- 20 corn tortillas
- Shredded cheese, for topping
- Shredded iceberg lettuce, for topping
- Salsa of your choice, for topping
Instructions
- Boil: Place potatoes and 1 tablespoon of salt in a large pot of water and boil over high heat, then lower to medium and continue until soft, about 15 to 20 minutes.
- Mash: Strain potatoes, return them to the pot, and add butter, 1 tablespoon salt, garlic, and paprika; mash until whipped.
- Combine: Sprinkle in shredded queso Oaxaca and mix well, adding more salt if needed.
- Assemble: Heat corn tortillas until soft, fill half of each tortilla with about 2 tablespoons of mashed potatoes, and fold in half.
- Heat Oil: Heat canola oil in a frying pan until very hot.
- Fry: Carefully place 3 to 4 tacos in the hot oil and fry for about 2 minutes per side until crunchy.
- Drain: Remove tacos from oil and place on a paper-towel lined plate to drain.
- Serve: Garnish with shredded iceberg lettuce, cheese, and salsa.
Notes
To prevent cracking, heat corn tortillas before assembling. The potato filling can be prepared up to 3 days in advance and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 228 kcal
- Sugar: 1 g
- Sodium: 777 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: Crispy Potato Tacos, Tacos de Papa, vegetarian tacos, Mexican cuisine, Tacos Dorados