Crispy Potato Tacos
These crispy Potato Tacos are filled with seasoned potatoes, melted cheese, and green onion. Folded into corn tortillas and lightly fried until golden and crunchy, the traditional name is Tacos de Papa Dorados. Served with a simple avocado crema.
Servings: 4
Ingredients
For the potato filling
- 2 pounds russet potatoes about 2 to 3 large potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese or sharp cheddar
- 3 green onions green and light green parts, sliced
For the tacos
- 12 corn tortillas standard 5.5-inch size
- ¼ cup olive oil or other light oil, for frying
For the avocado crema
- 1 medium ripe avocado
- ⅔ cup Greek yogurt or sour cream
- ½ lime juiced
- 2 tablespoons water
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- 2 tablespoons chopped cilantro
- Pinch black pepper
Instructions
For the potato filling
- Add the potatoes to a pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, or until fork tender.
- Drain and let sit for a few minutes to allow excess moisture to evaporate.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the potatoes and cook for about 5 minutes, stirring occasionally, until potatoes get a few golden crispy edges.
- Remove from heat, and stir in salt, pepper, chili powder, and garlic powder. Fold in the shredded cheese and chopped green onions, gently smashing some of the potatoes and leaving a few larger pieces.
For the tacos
- Warm tortillas in a damp towel in the microwave or in a dry skillet so they’re pliable. I like to do this in batches, so they stay warm.
- Spoon about 3 tablespoons of potato and cheese filling into one half of each tortilla. Fold over, and gently press close. Hold on a baking sheet.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the folded tacos, 3 at a time, into the skillet and cook for about 2 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate.
- Add remaining 2 tablespoons oil and heat after you’ve fried half of the tacos. Be sure to let the oil get hot, then continue.
For the avocado crema
- Add avocado, sour cream, lime juice, water, and salt to a blender or small food processor.
- Blend until smooth. Add more water, 1 tablespoon at a time, until desired texture is reached. You want this to be a dippable sauce, but not too runny.
Notes
- Serving size is 3 tacos. You can easily batch these up for a larger group.
- I recommend working in batches, heating and filling tortillas as you're frying. If the tortilla isn't warm when you fill it, they can crack open at the fold.
- Leftovers can be brought to room temperature, then stored in an airtight container in the refrigerator. Reheat in a dry skillet or on a baking sheet in the oven.