Description
These potato tacos are crispy, golden pockets of fluffy, seasoned potatoes wrapped in warm tortillas. They’re perfect for a quick dinner, a snack, or a party appetizer. With their balance of creamy, savory filling and satisfying crunch, they’re a budget-friendly recipe that feels indulgent. Serve them with fresh salsa, creamy avocado, and lime wedges for a meal that’s as beautiful as it is delicious. Best of all, they can be customized endlessly with your favorite toppings or side dishes, making them a go-to option for busy weeknights or weekend gatherings.
Ingredients
Scale
- 4 medium russet potatoes, peeled and cubed
- 8–10 corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili powder
- 2 tbsp chopped fresh cilantro
- 2–3 tbsp vegetable oil (for frying)
- Salt and pepper, to taste
Instructions
- Boil potatoes in salted water until tender, about 12–15 minutes. Drain well.
- In a skillet, sauté onion until softened, then add garlic and cook briefly.
- Mash potatoes with onion mixture, paprika, cumin, chili powder, cilantro, salt, and pepper.
- Warm tortillas until pliable. Spoon 2–3 tbsp filling into each and fold in half.
- Pan-fry tacos in oil until golden and crisp on both sides.
- Serve immediately with toppings of your choice.
Notes
- Warm tortillas before filling to prevent cracking.
- Taste the filling before assembling for perfect seasoning.
- Serve with fresh lime for a burst of brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Snack
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 10
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg