When you need a break from meat, tacos de papa are the way to go. Tacos de papa, or potato tacos are so easy and simple but always satisfying!
I grew up eating LOTS of tacos de papa, or potato tacos, and they always hit the spot. Making these tacos brings back memories of spending time in the kitchen with my mom. She would always have me help her mash the potatoes and fill the tortillas to make the tacos. It made me feel special to be able to help make something so delicious. This was one of the first things I learned how to make from my mom and to this day I picture my 12 year old self making these. Potato tacos could not be easier to make. Let me give you a rundown of just how easy.
This recipe is so simple and really only requires three major steps. First, make mashed potatoes and season to taste. Second, spread potatoes onto half of the softened tortilla and fold over to seal. Third, pan fry tacos until golden and crispy. Now you’ve got yourself a blank canvas for all the toppings! I grew up eating these tacos with shredded lettuce, onion, tomato, queso fresco, and sour cream. However, topping possibilities are endless! Depending on where you grew up, where your family is from, or where you have traveled to, toppings can vary a lot. Others top with shredded cabbage, pickled onions, peppers, etc. Just know you can’t go wrong with whatever you decide to fill and top your tacos with. Let me just recommend you top these off with my salsa verde found here.
These are the perfect tacos to make for a crowd, for meatless Monday, or when you need a break from traditional meat tacos. Trust me, you won’t even miss the meat with these delicious tacos de papa!
Potato Tacos (Tacos de Papa)
Ingredients
- 2 large potatoes
- 1 ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground cumin
- 18 corn tortillas
- oil
Toppings
- shredded lettuce or shredded cabbage
- tomatoes
- onions
- queso fresco
- sour cream
- salsa
Instructions
- Peel potatoes and cut into quarters.
- Place potatoes in a large saucepan or pot with enough water to cover potatoes and bring to boil.
- Once potatoes are very tender, (think about mashed potatoes), remove from heat and drain.
- Add potatoes back into saucepan or pot and mash with potato masher. Add seasonings to mashed potatoes and mix well. If desired, add more seasonings to taste.
- Heat tortillas in microwave or on skillet in batches just to soften them.
- In a large pan add enough oil to cover the bottom and place over medium heat.
- Spread 2 tablespoons of mashed potato mix onto one half of the tortilla and fold the other half over, pressing lightly to seal. Repeat this with the rest of the tortillas and mashed potatoes.
- Pan fry tacos in pan until golden and crispy, about 2 minutes on each side. Make sure to fry tacos in batches as to not over crowd pan. Replenish oil as needed allowing oil to get hot before adding tacos again.
- Drain tacos on paper towels. Top and garnish with desired toppings and enjoy!
Those look so delicious. What in your opinion is the best store bought corn tortillas? I have never made my own and love the taste of homage I’ve had in the past Thanks again for another wonderful recipe 🥰
I would look for La Banderita, Mission, or if you can find Tortilla Factory ones. The Tortilla Factory ones are the most homemade like but may be a little harder to find.