What kind of potatoes work best for tacos de papa?

Russet potatoes are ideal for their fluffy texture, but any starchy potato will work well when mashed and seasoned.

Can I make the mashed potatoes in advance?

Yes, you can prepare the mashed potatoes 2–3 days ahead. Store them in an airtight container in the fridge until ready to use.

What oil should I use for frying tacos de papa?

Vegetable oil is commonly used due to its neutral flavor and high smoke point, perfect for achieving a crispy shell.

How do I prevent the tortillas from cracking?

Warm the tortillas before filling and folding. This makes them pliable and easier to handle during frying.

What toppings go well with tacos de papa?

Try queso fresco, salsa roja, shredded cabbage, avocado, or guacamole. Feel free to mix and match your favorites!

How do I reheat leftover tacos de papa?

Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make them soggy.

Tacos de Papa Crispy

Section: Satisfying Main Dishes for Every Occasion

Tacos de Papa are golden, crispy Mexican potato tacos filled with seasoned mashed potatoes and fried to perfection. They’re creamy inside and satisfyingly crunchy outside, making them a perfect comfort dish. Easily customizable with toppings like queso fresco, salsa, or avocado, these tacos can be made from scratch or with leftover mashed potatoes. Serve them as a main course or a hearty snack—either way, they’re guaranteed to impress. Whether for a quick dinner or a crowd-pleasing party plate, these crispy tacos hit all the right notes.

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Recipe Author Maria

Updated as of Fri, 27 Jun 2025 12:27:04 GMT

A plate of tacos de papa with tomatoes, onions, and cheese. | foodbymary.com

Mexican tacos de papa are delicious, crispy potato tacos, with corn tortillas stuffed with seasoned mashed potatoes then fried until golden, easy to make!

Tacos de Papa Ingredients

Potatoes: 2 pounds, peeled and cubed
Butter: 3 tablespoons
Mexican Crema: 1/4 cup, or use sour cream
Garlic Powder: 1 teaspoon
Cumin: 1/2 teaspoon
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon
Ancho Chili Powder: 1/2 teaspoon, or use paprika or guajillo powder
Vegetable Oil: 1 1/2 cups, for frying
Corn Tortillas: 12, warmed
Toppings: Pico de gallo, queso fresco, sliced radish, chili flakes, adobo sauce, taco sauce

How to Make Tacos de Papa

Make the Mashed Potatoes:: Boil the potatoes until tender, then mash with butter, crema or sour cream, and spices until creamy.
Prepare for Frying:: Heat oil in a skillet. Warm tortillas so they don't crack, then spoon about 1/4 cup mashed potato onto each.
Fry the Tacos:: Fold the tortillas and fry 2–3 minutes per side until crispy and golden. Drain on paper towels or a wire rack.
Serve:: Top with your favorite toppings and serve immediately while hot and crispy.

A stack of crispy potato tacos with feta cheese and jalapenos. | foodbymary.com

Leftover tacos will keep up to 5 days refrigerated. Reheat in the oven or air fryer for best texture.

A plate of tacos de papa with cheese and jalapenos. | foodbymary.com

Frequently Asked Questions

→ What kind of potatoes work best for tacos de papa?: Russet potatoes are ideal for their fluffy texture, but any starchy potato will work well when mashed and seasoned.
→ Can I make the mashed potatoes in advance?: Yes, you can prepare the mashed potatoes 2–3 days ahead. Store them in an airtight container in the fridge until ready to use.
→ What oil should I use for frying tacos de papa?: Vegetable oil is commonly used due to its neutral flavor and high smoke point, perfect for achieving a crispy shell.
→ How do I prevent the tortillas from cracking?: Warm the tortillas before filling and folding. This makes them pliable and easier to handle during frying.
→ What toppings go well with tacos de papa?: Try queso fresco, salsa roja, shredded cabbage, avocado, or guacamole. Feel free to mix and match your favorites!
→ How do I reheat leftover tacos de papa?: Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make them soggy.

Tacos de Papa Crispy

Crispy tacos de papa with creamy filling and golden tortillas, perfect with your favorite toppings.

Prep Time

25 minutes

Cooking Time

20 minutes

Overall Time

45 minutes

Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: Mexican

Serves: 4 Serving Size (12 tacos)

Dietary Options: Vegetarian, Gluten-Free

What You’ll Need to Cook

→ Mashed Potato Filling

Ingredient 01 2 pounds russet potatoes, peeled and cubed

Ingredient 02 3 tablespoons unsalted butter

Ingredient 03 1/4 cup Mexican crema or sour cream

Ingredient 04 1 teaspoon garlic powder

Ingredient 05 1/2 teaspoon ground cumin

Ingredient 06 1/2 teaspoon salt

Ingredient 07 1/4 teaspoon black pepper

Ingredient 08 1/2 teaspoon ancho chili powder or paprika

→ Assembly & Frying

Ingredient 09 12 corn tortillas, warmed

Ingredient 10 1 1/2 cups vegetable oil for frying

→ Optional Toppings

Ingredient 11 1/2 cup pico de gallo

Ingredient 12 1/2 cup crumbled queso fresco

Ingredient 13 1/4 cup sliced radishes

Ingredient 14 1 tablespoon chili flakes

Ingredient 15 2 tablespoons adobo sauce

Ingredient 16 1/4 cup taco sauce

Steps to Prepare

Step 01

Boil the potatoes in salted water until tender, about 15 minutes. Drain and transfer to a large bowl.

Step 02

Mash the potatoes with butter, crema or sour cream, garlic powder, cumin, salt, pepper, and chili powder until smooth and creamy.

Step 03

Heat tortillas briefly to soften, making them easier to fold without tearing.

Step 04

Spoon about 1/4 cup of mashed potatoes onto each tortilla and fold it over to form a taco shape.

Step 05

Heat oil in a skillet over medium-high. Fry tacos in batches for 2–3 minutes per side until golden and crispy.

Step 06

Transfer fried tacos to paper towels or a rack to drain excess oil. Serve hot with desired toppings.

Extra Cooking Tips

Use leftover mashed potatoes to save prep time and reduce food waste.
Prepare the mashed potato filling up to 3 days in advance and refrigerate in a sealed container.
Avoid microwaving leftovers to maintain crisp texture; reheat in oven or air fryer instead.

Must-Have Tools

Large pot for boiling
Mixing bowl
Potato masher
Skillet or frying pan
Tongs
Paper towels or wire rack

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains dairy (butter, crema, queso fresco)
May contain gluten if using flour tortillas or commercial sauces

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 320
Fats: 16 grams
Carbs: 38 grams
Proteins: 6 grams