Crispy Potato Tacos

PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Vegetarian crispy potato tacos, or Taquitos Dorados de Papa, are a delicious, nutrition packed tacos that all your eaters can enjoy.
By Mely Martínez

Crispy potato tacos, known in Spanish as “Taquitos Dorados de Papa”, are one of the most popular dishes, loved by young and old. You don’t need many ingredients to make them, and they can even be prepared ahead of time and reheated the oven. They’re usually eaten for dinner time, and are a very popular meal during lent, when some families restrain from eating meat.

I know that many of my readers, like myself, will have fond memories of their mom or grandma making “taquitos de papa”, either folded or rolled tortillas filled with the creaminess of the potatoes. Do you remember those times? When you couldn’t wait for the tacos to cool down just a little to take the first bite? I hope you make this recipe and also enjoy the power of potatoes, which are rich in potassium, vitamin C, vitamin B6, and iron.

For another delicious international recipe, try these Bombay Spiced Potatoes.

Crispy Potato Tacos

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• Author: Mely Martínez
• Total Time: 45 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

Vegetarian crispy potato tacos are a fun, flavorful meal. Perfect for a weeknight or a casual get-together.

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Ingredients

Units USM Scale 1x2x3x

• 3 Medium size red potatoes (500 g) red potatoes
• Salt
• 2/3 cups (160 ml) vegetable oil
• 12 corn tortillas
• 24 wooden toothpicks
• 1/2 cup (120 ml) white onion
• 1 cup (240 ml) tomato
• 1/2 cup (120 ml) cilantro
• 2 Serrano peppers
• 1 tablespoon lime juice
• Salt
• 2 cups (474 ml) Cabbage
• 1/2 cup (120 ml) Cotija cheese
• 1 Avocado
• 1/2 cup (120 ml) Mexican cream
• Red salsa

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Instructions

1. Place whole potatoes in a medium saucepan and cover with cold water. Do not peel or cut the potatoes.
2. Turn heat to medium-high and cook until tender (about 20-25 minutes).
3. Drain potatoes and move to a bowl. Wait until cool enough to handle and discard their skins.
4. Season potatoes with salt and pepper, and mash until you have a smooth paste. Set aside.
5. Heat about ½ cup of oil in a large skillet over medium-high heat. Add more oil as needed.
6. Slightly warm tortillas one by one on a hot griddle to make them more pliable. Cover with a kitchen napkin.
7. Add about 2 tablespoons of mashed potatoes over half of each tortilla and fold. Secure the sides with two toothpicks.
8. Place the folded tacos in the hot oil and cook for about 1 ½ minutes per side, until golden brown and crispy.
9. Have a large plate ready, covered with paper towels, to absorb excess oil. Repeat until all tacos are cooked.
10. Salsa
11. Mix salsa ingredients in a medium bowl and season with salt. Set aside.
12. To serve, remove toothpicks carefully and garnish with shredded cabbage, cotija cheese, and salsa. Add avocado and cream as desired.

Notes

• For extra crispy tacos, ensure potatoes are fully dry before frying and don’t overcrowd the pan.
• If you don’t have cotija cheese, a crumbled feta or queso fresco works well as a substitute.
• Store leftover cooked tacos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry skillet.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos
• Calories: 350
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 45
• Fiber: 5
• Protein: 5
• Cholesterol: 10

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