Crispy potato tacos are also known as “Tacos Dorados de Papa” or “Tacos de Papa” in Spanish. If you’re looking for a vegetarian taco recipe, try these crispy tacos stuffed with a flavorful and cheesy mashed potato mixture.
Place the potatoes and 1 tablespoon of salt in a large pot of water and boil over high heat. Lower the heat to medium and continue to boil until potatoes are soft when pierced with a fork, about 15 to 20 minutes.
Strain potatoes and put them back into the pot. Add butter, 1 tablespoon salt, garlic, if using, and paprika. Using a potato masher, mash the potatoes. Mix well until all the ingredients are well combined and potatoes have a whipped consistency. Sprinkle in cheese and combine. Taste and add salt if needed.
Heat corn tortillas until soft and pliable or on a hot griddle to prevent cracking. Lay tortilla flat and fill half with about 1 tablespoon of the mashed potatoes. Fold in half. Continue until all the tortillas have been filled.
Meanwhile heat the canola oil in a frying pan until very hot. Test oil by dipping an edge of the tortilla in the oil, if it sizzles it’s ready for the tacos.
Using tongs, carefully place about 3 to 4 tacos into the hot oil. If available, cover with a splatter screen to avoid the hot oil from splattering. Fry for about 2 minutes, just until tortilla looks crunchy, turn over and fry the other side.
Remove tacos from the oil and place on a paper-towel lined plate to drain. Continue to fry the rest of the tacos.
Serve tacos with toppings of your choice, such as shredded iceberg lettuce, cheese, and salsa of choice.
Mashed potatoes can be made ahead and refrigerated and tacos assembled and fried.
Do not overfill the filling.
Use your cheese of choice.
Nutrition does not include toppings and garnishes.