Crispy Potato Tacos Recipe
These crispy potato tacos are one of my favorite quick and easy dinner recipes to make. They're ready in less than 20 minutes, full of subtly spiced potato, and are absolutely delicious served with any number of dips, sides, and toppings!
I love serving these potato tacos with avocado crema or my popular creamy jalapeño dressing. They're also great as a side dish with Mexican beans and an array of other toppings - such as a fresh pico de gallo.
If you'd prefer crispier potatoes, you could make these Mexican potatoes and add them to your tortilla wraps with the other ingredients listed below. For more taco recipes, try my refried bean tacos next!
Why You'll Love This Recipe
When I first published this recipe in 2023, I used a very similar method for the potatoes used in these black bean burritos. The only exception being that the potatoes are just the stars of the show! However, upon updating the recipe (first in April 2024, and then re-tested and approved in May 2026!), I've instead opted to boil and mash the potatoes with the other ingredients, giving your tacos a much more solid, compact filling that doesn't simply fall apart when you try to eat it!
This is a great recipe to meal prep for super quick and easy lunches all week, too, served with a protein such as Mexican-style stewed pinto beans, black beans or even some baked crumbled tofu! Other potato recipes you might enjoy include these homemade cajun fries (which could even go great in these tacos!).
Ingredients Needed
Scroll down to the recipe card for the full ingredient quantities and instructions - here are a few notes on everything you'll need for this recipe.
- Tortilla wraps: I prefer to use small, soft tortilla wraps for this recipe, but you could also use the crunchy taco shells if you prefer. Corn tortillas are also a great option if they're easy for you to source.
- Potatoes: To be honest, any potato you have will do just fine. Waxy potatoes such as Maris Pipers, King Edwards, and Yukon Golds are ideal for that fluffy centre and crispy outside. You could also use sweet potatoes, but I'd add some black beans, like my sweet potato and black bean quesadillas, to balance out the sweetness.
- Spices: A classic blend of smoked paprika, cumin, oregano, cayenne chili pepper, onion powder, garlic powder, salt, and pepper makes the perfect spicy potato filling.
- Sour cream: This adds much-needed moisture to the mashed potatoes to help bind everything together, plus adds a gorgeous creaminess and slight tang! You could also use mayonnaise or even Greek yogurt if you prefer.
- Cheese: I used mature cheddar cheese for this recipe. A spicy, monetary jack cheese would also be great, or a mix of cheddar and mozzarella for super stringy, cheesy tacos!
- Cilantro: Use a good handful of fresh cilantro, chopped, to add a burst of freshness and color to the tacos.
- Garlic: I used one or two cloves of fresh minced garlic for this recipe. I add it to the mixture raw, but you could cook your garlic if you prefer.
- Extra fillings: I topped my crispy potato tacos with pickled red onions (literally just thinly slice your onions, squeeze over lemon or lime juice, and massage the juice into the onions, then leave to sit for 5+ minutes. Super easy pickled red onions!), and more cilantro. A squeeze of lime juice and some chopped avocado would also be lovely.
In the photos, I've served my potato tacos with this delicious Taco Bell copycat jalapeno sauce. This creamy salsa dressing, or my avocado lime crema recipe, would also be delicious!
How To Make These Crispy Potato Tacos
Here are all the steps to make these criminally delicious and easy potato tacos! Scroll down to the recipe card for the full ingredients, quantities, and instructions.
Step One: Cook Your Potatoes
Dice your potatoes into cubes and add them to a saucepan, and pour over just enough water to cover. Boil the potatoes for 15 minutes or until completely tender (test a potato with a fork before draining). I opt to keep the skin on my potatoes, but feel free to peel them if you prefer.
Drain the pan and add your boiled potatoes to a large mixing bowl.
Step Two: Add In The Other Ingredients
To the mixing bowl with your potatoes, add the seasonings, cilantro, sour cream, garlic, and cheese. Mix and mash everything together until fully combined.
Step Three: Spread The Mixture In Your Tortillas, Then Fry
Spread the potato filling over half of your mini tortilla wraps, then fold them in half and press down firmly.
Add a splash of oil to your frying pan and then fry the tacos on both sides for 1-2 minutes, until the tortillas are golden brown and crispy. I also use tongs to sear the side of the tortilla with the potato filling showing to sear the edge and get the potato mixture really crispy and cheesy.
Step Four: Plate Up & Serve
Now, it's time to plate up your tacos! Add the tacos to a serving tray with your jalapeno dip (ready in 5 minutes), pickled red onions, more fresh cilantro, and any other additional components!
Variations for Your Crispy Potato Tacos
One of the best things about this potato taco recipe is how versatile it is. Here are some great other ways you could serve these tacos:
- Cut the potatoes into chip/fry shapes and bake instead of boiling for a chunkier filling
- Throw in some delicious Mexican-style black beans for extra protein, or add refried beans or some Mexican pinto beans to fill this recipe out
- Add another plant-based protein like sofritas or this smoky lentil filling
- Add a spicy hot sauce and jalapenos for more fire!
Storing & Reheating Instructions
These crispy potato tacos are best served fresh, but of course, there may be times when you have leftovers!
Store your leftover potato tacos wrapped in clingfilm or in an airtight container for up to 3 days. You could also store any leftover potato filling separately from the tortillas and assemble it when you're ready to eat.
To reheat, in my experience, the best way to reheat tacos is to bake them at 350F (180°C) on a baking tray for 10 minutes. Putting them in the microwave results in soggy tortilla wraps, while frying them on the hob risks the filling not getting hot before the tortilla begins to burn!
FAQs
Yukon Gold, Maris Piper, and King Edward potatoes are all good choices for potatoes that are crispy on the outside and soft on the inside.
Yes, sweet potatoes can be used as a substitute for regular potatoes in a potato taco recipe. They will add a slightly different flavour profile and a hint of natural sweetness. Mix with black beans for a delicious combo.
Absolutely! Feel free to add other vegetables like peppers, onions, or corn to your potato taco mixture for added flavour and texture.
Yes, you can use store-bought taco seasoning for convenience (any fajita/Mexican spice will work!). However, creating your own spice blend allows you to customize the flavours to your taste preferences. For example, smoked paprika may be too spicy for some, and too mild for others.
If you use corn tortillas and ensure that all other ingredients are gluten-free, potato tacos can be a delicious gluten-free meal option.
Crispy Potato Tacos Recipe
Ingredients
- 4 taco tortilla wraps
- 250 g white potatoes (~2 large potatoes)
- 1 tablespoon oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- salt and pepper (to taste)
- 0.25 teaspoon cayenne chili pepper
- 0.5 teaspoon oregano
- 2 tablespoon sour cream
- 45 g cheddar cheese (grated )
- 2 garlic cloves (minced)
- 10 g cilantro chopped
Method
- Dice your potatos into cubes and add them to a saucepan. Add just enough water to cover the potatoes, then bring to a boil and cook until the potatoes are tender (10-15 minutes).250 g white potatoes
- Drain the potatoes and add them to a large mixing bowl.
- Add the minced garlic, chopped cilantro, sour cream, seasonings, and cheese, and mix/mash the ingredients until fully combined.1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, salt and pepper, 0.25 teaspoon cayenne chili pepper, 2 tablespoon sour cream, 2 garlic cloves, 10 g cilantro, 0.5 teaspoon oregano
- Spread the potato filling over your taco wraps and top with the grated cheese.45 g cheddar cheese, 4 taco tortilla wraps
- Fry the tacos in the oil for 1-2 minutes on each side until crispy.1 tablespoon oil
