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Crispy Potato Tacos Recipe

This easy crispy potato tacos recipe is a carb-lovers heaven! These potato tacos are ready in less than 20 minutes and delicious served with my popular creamy jalapeno dressing. They’re also great as a side dish alongside Mexican beans and an array of dips

a serving plate of crispy potato tacos, served with a jalapeno dip, cilantro, and pickled red onions

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 (April 2024), 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!

If you’d prefer super crispy potatoes, you could make these Mexican potatoes and add them to your tortilla wraps with the other ingredients listed below.

This is a great recipe to meal prep for super quick and easy lunches all week, too, served with a protein such as these 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!), cheesy dirty fries, perfectly roasted potatoes, or these pesto-crushed new potatoes.

I think this recipe would also be delicious with some of this tofu ground beef thrown in, too!

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.

ingredient flat lay for potato tacos: potato, seasonings, cheese, sour cream, garlic, cilantro, and tortilla wraps
  • 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.
  • 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, however.
  • Spices: A classic blend of smoked paprika, cumin, oregano, cayenne chili pepper, onion powder, garlic powder, and salt and pepper makes the perfect spicy potato filling.
  • Sour cream: This adds some much-needed moisture to the mashed potato to help bind everything together. 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 would also be delicious!

a close up shot of a crispy potato taco being dipped in a creamy jalapeno dip

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: Make 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 this potato taco recipe

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
  • Add guacamole instead of just chopped avocado
  • Throw in some delicious Mexican-style black beans for extra protein
  • Add refried beans or some Mexican pinto beans to fill this recipe out
  • Add more ingredients and make burritos instead
  • Add another plant-based protein like sofritas
  • Sprinkle over some plant-based cheese and sour cream
  • Make pickled red onions and add those instead
  • Parboil the potatoes before baking to give them a fluffier, more ‘mashed’ texture
  • Fry the tortilla wraps after assembling to make them crispy
  • Use crispy taco shells instead of soft ones
  • Add a spicy hot sauce and jalapenos for more fire!
  • Add the potatoes to fajitas
a close up shot of a potato taco, filling side up

How To Reheat Tacos?

These crispy potato tacos are best served fresh, but of course, there may be circumstances where you have leftovers!

In my experience, the best way to reheat tacos is to bake them at 350F (180C) 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!

You could also store any leftover potato filling separately from the tortillas and assemble it when you’re ready to eat.


Which potatoes are best for these potato tacos?

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.

a photo of four crispy potato tacos on a serving plate, with a small bowl of creamy green jalapeno dip. Pickled red onions are scattered over the tacos along with fresh cilantro.

Can I use a shop-bought chipotle mayo instead of the homemade dip?

Yes, absolutely! I also love the Nandos vegan peri-peri mayo for a quick alternative.

Can I use sweet potatoes instead of regular potatoes?

 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.

Can I add other vegetables to my potato tacos?

Absolutely! Feel free to add other vegetables like peppers, onions, or corn to your potato taco mixture for added flavour and texture.

What protein options can I include in my potato tacos?

Potato tacos are versatile, and you can easily add protein options like black beans, pinto beans, or even tofu or tempeh for a vegan option. For a non-vegetarian version, you could add cooked ground beef, shredded chicken, or even chorizo.

Can I use store-bought taco seasoning instead of making my own spice blend?

 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.

Are potato tacos gluten-free?

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

Crispy Potato Tacos Recipe

Yield: 4 tacos
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These delicious crispy potato tacos are ready in under 25 minutes, and make the perfect flavor-packed Mexican side dish. Served here with a creamy jalapeno dip and pickled red onions.


  • 4 mini tortilla wraps
  • 2 large white potatoes
  • 1 tbsp oil
  • 1.5tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne chili pepper
  • 0.5 tsp oregano
  • 2 tbsp sour cream
  • 1/3 cup grated cheddar cheese
  • 2 garlic cloves, minced
  • 1/4 cup fresh, chopped cilantro


    1. 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).
    2. Drain the potatoes and add them to a large mixing bowl.
    3. Add the minced garlic, chopped cilantro, sour cream, seasonings, and cheese, and mix/mash the ingredients until fully combined.
    4. Spread the potato filling over your tacos, and then fry the tacos for 1-2 minutes on each side until crispy.
    5. Serve with pickled red onions and a creamy jalapeno dressing.


    These crispy potato tacos are best served hot and fresh! If you have leftovers, bake them in the oven at 350F for 10 minutes.

    I serve my crispy tacos with:

    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 946Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 26mgSodium: 2015mgCarbohydrates: 153gFiber: 14gSugar: 6gProtein: 26g

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