Crispy Potato Tacos

These potato tacos are filled with Mexican-spiced mashed potatoes and lightly fried to create the perfect crispy crunchy outside and creamy interior. Stuff them with shredded cabbage and pico de gallo for a fresh and bright bite! If you’ve never had potato tacos before, you are missing out! These tacos are made from mashed potatoes seasoned with garlic, cumin, butter and salt, and then stuffed in corn tortillas and lightly fried until crispy. They’re pretty much the best fried tacos I’ve ever had and I know you’re going to love them!

I grew up eating potato tacos in Mexico (or “tacos de papa“ in Spanish) every summer when my family would go to visit my grandparents and extended family. Every restaurant in my parents’ little hometown sells a version of potato tacos and they’re all amazing. What’s not to love about potatoes stuffed in fried tortillas, am I right?

Ingredients:

For the tacos

• 2 pounds russet potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• corn tortillas, as needed
• shredded red cabbage, as needed
• 1/2 cup crumbled cotija cheese
• fresh cilantro leaves, for serving
• lime wedges, for serving
• For the pico de gallo
• 3/4 cup grape tomatoes, quartered
• 1/4 cup diced red onions
• juice of 1/2 lime (about 1 tablespoon)
• 2 tablespoons coarsely chopped fresh cilantro
• salt, as needed