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Crispy potato tacos served on a plate with fresh toppings

Potato Tacos

Delightful and comforting golden, crispy tacos filled with creamy mashed potatoes, perfect for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 14 tacos
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 160
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 lbs Yukon Gold Potatoes Known for their creamy texture and buttery flavor.
  • 2 tablespoons Vegan Butter Can substitute with olive oil.
  • to taste Salt and Pepper Essential seasonings.
For assembly
  • 14 pieces Corn Tortillas Soft and pliable.
  • 3/4 cup Canola Oil For frying the tacos.
  • as needed Leafy Greens or Lettuce Fresh topping.
  • as needed Cranberry Sauce Tangy and sweet accompaniment.

Method
 

Prepare the Potatoes
  1. Dice the Yukon Gold potatoes into small, even pieces.
  2. Place the diced potatoes in a large pot and cover with water, adding a generous pinch of salt.
  3. Bring the pot to a boil over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes.
  4. Drain the potatoes and return them to the pot. Add vegan butter or olive oil, along with salt and pepper to taste.
  5. Mash the potatoes until smooth and creamy, then set aside.
Form the Tacos
  1. Heat a comal or nonstick skillet over medium heat. Warm the corn tortillas for about 20 seconds on each side.
  2. Take a warm tortilla and place 1 1/2 to 2 heaping tablespoons of the mashed potatoes on one side.
  3. Fold the tortilla in half to create a half-moon shape. Use a toothpick to hold the sides together while frying, if desired.
Fry the Tacos
  1. In a large cast-iron or frying pan, heat the canola oil over medium to medium-high heat.
  2. Work in small batches; once the oil is hot, carefully add a few tacos at a time.
  3. Fry each taco for 2 to 3 minutes on each side until golden brown and crispy.
  4. Transfer the tacos to a plate lined with paper towels to absorb excess oil. Remove toothpicks before serving.
Final Touches
  1. Serve the Potato Tacos with a side of cranberry sauce and a mix of leafy greens or lettuce.

Notes

Use Yukon Gold potatoes for the best texture. Leftover mashed potatoes can be used up with this recipe. For a healthier alternative, consider baking the tacos.