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crispy potato tacos - Mexican recipes for Cinco de Mayo
Main Course

Crispy Potato Tacos

These crispy potato tacos are stuffed with Mexican-spiced potatoes and melty cheese and fried to golden perfection. Top with shredded lettuce, Mexican crema, cotija cheese, cilantro, and thinly sliced onions for a Mexican fiesta.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes: 12 tacos

Ingredients

Potato Tacos

  • 1 1/2 lbs Yukon gold potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • 1/2 white onion, diced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese
  • canola oil, for frying
  • kosher salt

Toppings

  • 2 cups shredded iceberg lettuce
  • 1/2 white onion, thinly sliced
  • 1/4 cup Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro

Instructions

  • Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
  • While the potatoes cook, heat the olive oil in a skillet and saute and diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes. They should be fairly spreadable. Season to taste with salt and pepper.
  • Preheat an oven to 350 F. Spray the tortillas with nonstick spray and lay them out on two baking sheets. Bake the tortillas for 4-5 minutes, until soft and flexible. Cool slightly.
  • Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded Oaxaca cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
  • Heat a thin layer (about 1/2 cup) of oil in a 10-inch nonstick skillet over medium-high heat. Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel lined tray to drain excess oil.
  • Top the crispy potato tacos as desired and serve warm!