Potato Tacos (Tacos de Papa)
An easy recipe for Mexican Fried Potato Tacos (also known as Tacos de Papa) -- crispy on the outside, and light, fluffy mashed potato heaven on the inside!
Servings: 5
Calories: 580kcal
Ingredients
- 3 medium-sized Russet potatoes
- 1 ½ teaspoon Kosher salt
- 1 ½ teaspoon cumin
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- 1 ¼ cup Monterey Jack cheese
- ¼ cup chopped fresh cilantro (optional)
- 15 corn tortillas
- 2 cups canola or vegetable oil (or enough to measure 1" deep in the skillet)
Instructions
- Peel the potatoes, halve them lengthwise, and cut them into 1" slices. Add them to a pot and cover with water. Place over high heat and bring to a boil. Boil for about 10-15 minutes, until fork-tender, reducing heat as necessary to prevent boiling over. Drain well and transfer to a mixing bowl.
- Add all of the spices and mash the potatoes. Gently mix in the cheese and cilantro if using. Set aside.
- Wrap a stack of 5 tortillas in damp paper towels and microwave for about 30-45 seconds, just until they are soft and pliable.
- Add about 2 tablespoons of filling to half of each tortilla and spread to the edges. Fold the tortilla over and continue assembling until all tortillas are filled.
- Add the oil to a large skillet over medium-high heat. Once the oil is ready (between 350-360°F), add the prepared tacos to the skillet, three to four at a time, taking care not to overcrowd the pan. Fry for 1 ½ minute on each side, using a pair of tongs to turn them. Allow to cool slightly, serve, and enjoy!
Nutrition
Serving: 3tacos | Calories: 580kcal | Carbohydrates: 59g | Protein: 14g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 892mg | Potassium: 719mg | Fiber: 7g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 8mg | Calcium: 296mg | Iron: 3mg