TacosEasyFree

Crispy Potato Tacos

Name: Crispy Potato Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 500 ml Vegetable oil; 100 g Soured cream; 0.5 Romaine lettuce; 500 g Potatoes; 80 g Fresh cheese (queso fresco); 1 to taste Salt; 200 ml Salsa verde; 12 Corn tortillas

4.0(1 rating)

35 min (20 prep + 15 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 22 Jun 2026

Crispy fried tortillas stuffed with seasoned mashed potato, served with cream and salsa.

About this recipe

Tacos dorados de papa are corn tortillas filled with seasoned mashed potato, tightly rolled and fried until gloriously crispy and golden. They're served with shredded lettuce, soured cream, salsa and cheese. A thrifty and delicious favourite found in home kitchens and market stalls all across Mexico.

History & Origin

Tacos dorados de papa (crispy potato tacos) are a tradition of Mexican home cooking on a budget, born in fondas and markets where cooks needed to feed many people with limited resources. The potato, introduced from South America during the colonial period, was perfectly adopted into Mexican cuisine. These tacos are especially popular during Lent, when many Mexicans abstain from eating meat. They are also one of the first dishes that Mexican children learn to cook with their grandmothers.

Estimated cost

£10.42

Total cost

£2.60

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

12g

Protein

38g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Pela the potatoes y hiérvelas en water with salt until estén suaves (some 20 minutes). Escúrrelas y hazlas puré with un tenedor. Sazona with salt.
2
Calienta the tortillas en un comal (griddle) for that sean flexibles.
3
Coloca a tablespoon generosa de puré de potato en each tortilla y enróllala apretadamente. Sujeta with un palillo.
4
Heat the oil to 180C and fry the tacos seam-side down until golden on all sides (3-4 minutes). Drain on kitchen paper.
💡 You can fry 4-5 tacos at the same time, but do not overcrowd the pan.
5
Remove the cocktail sticks. Serve on a bed of shredded lettuce, drizzle with soured cream and salsa verde, and sprinkle over crumbled fresh cheese.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.