Description
Crispy Potato Tacos are golden, crunchy corn tortillas filled with creamy mashed potatoes. This vegetarian dish is comforting, budget-friendly, and easy to customize with your favorite toppings.
Ingredients
- 2 lbs Russet potatoes, peeled and chopped
- 2 cloves garlic, minced
- 1 tsp salt (plus more for boiling)
- 1/2 tsp black pepper
- 2 tbsp butter or plant-based alternative
- 1/4 cup milk or dairy-free milk
- 8–10 corn tortillas
- Vegetable oil, for frying
- Optional toppings: shredded lettuce, diced tomatoes, cheese, sour cream, salsa, avocado, hot sauce
Instructions
- Peel and chop the potatoes into chunks. Boil them in salted water until fork-tender, about 10-15 minutes.
- Drain the potatoes and mash them with butter, milk, garlic, salt, and pepper until smooth and creamy.
- Warm the corn tortillas slightly to make them pliable.
- Place a few spoonfuls of mashed potatoes on one half of each tortilla and fold them in half.
- Heat oil in a skillet over medium heat. Fry the tacos for 2-3 minutes per side, or until golden and crispy.
- Transfer the tacos to a paper towel-lined plate to drain any excess oil.
- Serve hot with your favorite toppings.
Notes
- To make the tacos vegan, use plant-based butter and milk and skip any dairy toppings.
- Warm tortillas before filling to prevent cracking while frying.
- Store leftover tacos in the fridge and reheat in a skillet or oven to maintain crispiness.
- For a healthier option, bake instead of fry at 400°F for 15–20 minutes.
- Customize the filling with cheese, beans, or spicy ingredients like jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
