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Potato Tacos (Tacos de Papa)

Crispy potato tacos topped with queso fresco, sour cream, onion, tomatoes, lettuce, and salsa.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, potato tacos, tacos
Servings: 6 servings


  • 2 large potatoes
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp ground cumin
  • 18 corn tortillas
  • oil


  • shredded lettuce or shredded cabbage
  • tomatoes
  • onions
  • queso fresco
  • sour cream
  • salsa


  • 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!