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

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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