Crispy Potato Tacos Recipe

Two fried tacos topped with slaw, salsa, and crumbled cheese on a speckled plate, surrounded by bowls of slaw, cheese, and extra tacos.

Crispy Potato Tacos Recipe

Crispy Potato Tacos (Tacos De Papa) filled with creamy mashed potato and melty cheese. They're made in the air fryer to keep the use of oil at minimum. Top with my curtido and salsa for the perfect easy weeknight dinner.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings tacos

Calories 164kcal

Author Ana Frias

Equipment

Air fryer
Large pot
Potato masher
Blender

Ingredients

Potato filling

6 to 7 small to medium potatoes (850g) washed or peeled
2 Tablespoons unsalted butter
1 Tablespoon cornstarch
1 teaspoon kosher or sea salt or more to taste
½ teaspoon black pepper or more to taste
1 cup shredded melting cheese like Monterey Jack or mozzarella

Salsa

3 large tomatoes
¼ white onion
3 to 4 dried chiles de árbol stems and seeds removed
1 garlic clove peeled
1 teaspoon chicken bouillon powder
1 teaspoon salt or more to taste
½ teaspoon black pepper
½ teaspoon dried Mexican oregano

Tacos

20 corn tortillas
4 tablespoons vegetable or avocado oil for brushing tortillas

Garnish

Curtido For Tacos for serving (see notes)
chopped cilantro, sliced radish, crumbled queso fresco, avocado, lime wedges

Instructions

Potato filling

Place the potatoes in a large pot and cover with water by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat. Cook uncovered 20 minutes or until fork-tender. Drain well.
6 to 7 small to medium potatoes (850g)
Place the potatoes in a large bowl, add the butter and cornstarch. Mash until smooth. Season with salt and pepper, then fold in the shredded cheese until evenly mixed.
2 Tablespoons unsalted butter, 1 Tablespoon cornstarch, 1 cup shredded melting cheese like Monterey Jack or mozzarella, 1 teaspoon kosher or sea salt, ½ teaspoon black pepper

Salsa

While the potatoes cook make the salsa. Place the tomatoes, onion, and chiles de árbol in a saucepan, cover with water, and bring to a boil. Simmer until the tomatoes are soft, about 10 minutes.
3 large tomatoes, ¼ white onion, 3 to 4 dried chiles de árbol
Transfer the tomatoes, onion, and chiles to a blender with the garlic, pepper, oregano, and chicken bouillon. Blend until smooth, adding up to ½ cup of the cooking water for a pourable salsa. Season with salt. Keep warm.
1 garlic clove, 1 teaspoon chicken bouillon powder, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried Mexican oregano

Tacos

In a hot skillet, add a little bit of oil and warm the tortilla on both sides until a little crispy but pliable. Repeat this process for all tortillas.
20 corn tortillas, 4 tablespoons vegetable or avocado oil
Spread about 3 tablespoons of filling over one half of each tortilla and fold in half.
Brush both sides of each taco with oil.
Arrange the tacos in a single layer in the air fryer basket or tray, working in batches. Air fry at 365°F (185°C) for 8 to 10 minutes, flipping halfway through, until golden and crispy.
Top the tacos with curtido, spoon the warm salsa over the top, and add any other garnish of your choice. Serve hot.
Curtido For Tacos

Notes

Curtido: Find my Curtido For Tacos recipe here. Make it at least 1 hour ahead so it has time to chill.

To deep fry: Heat 1 inch of vegetable oil in a large skillet to 350°F (175°C). Fry the tacos in batches for 2 to 3 minutes per side, until golden. Drain on a wire rack.

Air fryer times vary. Start checking at 7 minutes.

Keep batches warm in a 200°F (95°C) oven on a wire rack.

Milder salsa: Use 1 to 2 chiles de árbol.

Make ahead: The filling and salsa keep in the fridge for up to 2 days before assembling.

Nutrition information is an estimate and will vary depending on the brands and ingredients used.

Nutrition