Golden and crispy on the outside, creamy and savory on the inside — these Crispy Potato Tacos are one of my favorite comfort meals. Made with seasoned mashed potatoes, pan-fried corn tortillas, and fresh toppings, they strike the perfect balance between hearty and fresh. Whether I’m cooking for family or making a quick weeknight dinner, these tacos always satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large russet potatoes, peeled and diced
1/4 cup unsweetened plant-based milk (or regular milk)
2 tablespoons vegan butter (or regular butter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
10 corn tortillas
1/2 cup shredded lettuce
2 tablespoons vegetable oil (plus more for frying)
1/2 cup diced tomatoes
1/2 cup vegan or regular shredded cheese
1/4 cup chopped cilantro
Optional: salsa, guacamole, or sour cream for serving
Directions
I start by boiling the diced potatoes in salted water for about 15 minutes, until they’re fork-tender. Then I drain them well.
In a large bowl, I mash the hot potatoes with milk, butter, garlic powder, onion powder, salt, and pepper until smooth and creamy.
I microwave the corn tortillas for 15–20 seconds to make them soft and easy to fold.
Then I spoon 2–3 tablespoons of the mashed potatoes onto one side of each tortilla and fold them in half.
I heat 2 tablespoons of oil in a large skillet over medium heat. Working in batches, I pan-fry the tacos on both sides for 2–3 minutes until they’re golden and crispy, adding more oil as needed.
Once fried, I transfer them to paper towels to drain any extra oil.
Finally, I top the tacos with shredded lettuce, diced tomatoes, cheese, cilantro, and anything else I like — salsa, guacamole, or a dollop of sour cream.
Servings and timing
This recipe makes 5 servings (2 tacos per person).
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: 230 kcal
Variations
Spicy kick: I like adding a pinch of cayenne or chipotle powder to the mashed potatoes for heat.
Bean & potato combo: Sometimes I stir in black beans or refried beans with the mashed potatoes for extra protein.
Different cheeses: I switch between vegan cheese, cheddar, or a Mexican blend depending on who I’m serving.
Taco shell options: While corn tortillas get super crispy, flour tortillas can also work for a softer texture.
Add-ins: I’ve also tried mixing sautéed onions, jalapeños, or cooked spinach into the mashed potatoes for more flavor.
Storage/Reheating
To store leftovers, I let the tacos cool completely, then place them in an airtight container in the fridge for up to 3 days.
For reheating, I prefer popping them into a skillet or air fryer to get the crispiness back. The microwave works too, but they won’t be as crunchy. If I’m freezing them, I wrap each one in foil and store them in a freezer-safe bag for up to 2 months.
FAQs
What kind of potatoes work best for this recipe?
I use russet potatoes because they mash smoothly and have a fluffy texture. Yukon Golds are another good choice if I want something a bit creamier.
Can I make these tacos completely vegan?
Yes, I just use plant-based milk, vegan butter, and dairy-free cheese. The result is still rich and flavorful.
Do I have to fry the tacos?
Frying gives them that amazing crispy texture, but I’ve also baked or air-fried them with a light brushing of oil for a lighter version.
Can I prep these ahead of time?
Absolutely. I often make the mashed potatoes in advance and keep them in the fridge for a day or two. Then I assemble and cook the tacos fresh when ready to eat.
What can I serve with these tacos?
I like serving them with rice, beans, or a simple salad. Chips and salsa or guacamole also make great sides for a complete meal.
Conclusion
These Crispy Potato Tacos are one of my favorite go-to meals when I want something fast, flavorful, and satisfying. The crispy shells and creamy filling are a match made in comfort food heaven, and the toppings add freshness and color. Whether I keep them simple or dress them up, they always hit the spot.
📖 Recipe:
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Crispy Potato Tacos
- Total Time: 40 minutes
- Yield: 5 servings (2 tacos per person)
- Diet: Vegetarian
Description
Golden and crispy on the outside, creamy and savory on the inside, these Crispy Potato Tacos are a comforting and satisfying vegetarian meal made with seasoned mashed potatoes and crispy corn tortillas.
Ingredients
3 large russet potatoes, peeled and diced
1/4 cup unsweetened plant-based milk (or regular milk)
2 tablespoons vegan butter (or regular butter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
10 corn tortillas
2 tablespoons vegetable oil (plus more for frying)
1/2 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup vegan or regular shredded cheese
1/4 cup chopped cilantro
Optional: salsa, guacamole, or sour cream for serving
Instructions
- Boil the diced potatoes in salted water for about 15 minutes, until fork-tender. Drain well.
- Mash the hot potatoes with milk, butter, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Microwave the corn tortillas for 15–20 seconds to soften them.
- Spoon 2–3 tablespoons of mashed potatoes onto one side of each tortilla and fold them in half.
- Heat 2 tablespoons of oil in a skillet over medium heat. Pan-fry the tacos in batches for 2–3 minutes per side until golden and crispy, adding more oil as needed.
- Transfer the tacos to paper towels to drain excess oil.
- Top with shredded lettuce, diced tomatoes, cheese, cilantro, and optional toppings like salsa, guacamole, or sour cream.
Notes
Add a pinch of cayenne or chipotle powder to the mashed potatoes for a spicy kick.
Mix in black beans or refried beans for extra protein.
Use different cheeses such as cheddar or a Mexican blend based on preference.
Flour tortillas can be used for a softer taco texture.
Mix in sautéed onions, jalapeños, or spinach for added flavor.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in a skillet or air fryer for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 230
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
