Tacos de Papa Crispy (Printer-Friendly)

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

# What You’ll Need to Cook:

→ Mashed Potato Filling

01 - 2 pounds russet potatoes, peeled and cubed
02 - 3 tablespoons unsalted butter
03 - 1/4 cup Mexican crema or sour cream
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon ancho chili powder or paprika

→ Assembly & Frying

09 - 12 corn tortillas, warmed
10 - 1 1/2 cups vegetable oil for frying

→ Optional Toppings

11 - 1/2 cup pico de gallo
12 - 1/2 cup crumbled queso fresco
13 - 1/4 cup sliced radishes
14 - 1 tablespoon chili flakes
15 - 2 tablespoons adobo sauce
16 - 1/4 cup taco sauce

# Steps to Prepare:

01 - Boil the potatoes in salted water until tender, about 15 minutes. Drain and transfer to a large bowl.
02 - Mash the potatoes with butter, crema or sour cream, garlic powder, cumin, salt, pepper, and chili powder until smooth and creamy.
03 - Heat tortillas briefly to soften, making them easier to fold without tearing.
04 - Spoon about 1/4 cup of mashed potatoes onto each tortilla and fold it over to form a taco shape.
05 - Heat oil in a skillet over medium-high. Fry tacos in batches for 2–3 minutes per side until golden and crispy.
06 - Transfer fried tacos to paper towels or a rack to drain excess oil. Serve hot with desired toppings.

# Extra Cooking Tips:

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

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