Print

Easy Crispy Tacos de Papa with Spicy Chipotle Mayo

Three golden-brown potato tacos filled with seasoned potatoes and drizzled generously with bright orange sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy, budget-friendly potato tacos, or Tacos de Papa, featuring a crispy exterior and a creamy, spiced potato filling. Top them with a quick, zesty chipotle mayonnaise for a satisfying weeknight meal.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for boiling
  • 1/2 cup vegetable oil, for frying
  • 12 corn tortillas
  • 1/4 cup mayonnaise (use vegan mayonnaise for vegan tacos)
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 1 teaspoon lime juice
  • 1/4 teaspoon garlic powder
  • Pinch of black pepper
  • Optional toppings: Shredded lettuce, crumbled cotija cheese (or vegan alternative), salsa, avocado slices

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover with water and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes completely. Return them to the hot, empty pot for one minute to let any remaining moisture evaporate. Mash the potatoes until mostly smooth. Season the mashed potatoes with salt to taste.
  3. Prepare the chipotle mayo: In a small bowl, whisk together the mayonnaise, chipotle adobo sauce, lime juice, garlic powder, and black pepper until fully combined. Set aside.
  4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
  5. Warm the corn tortillas briefly in a dry skillet or microwave until they are pliable.
  6. Spoon about 2 tablespoons of the mashed potato filling onto the center of each warm tortilla. Fold the tortilla in half to create a taco shape. Secure with a toothpick if needed.
  7. Carefully place the filled tacos into the hot oil, frying for 2 to 3 minutes per side, until they are golden brown and crispy. Work in batches to avoid overcrowding the pan.
  8. Remove the crispy potato tacos from the oil and place them on a paper towel-lined plate to drain excess oil. Remove toothpicks before serving.
  9. Serve the crispy potato tacos immediately. Top each taco with a drizzle of the spicy chipotle mayo and your choice of fresh toppings like lettuce, cheese, salsa, or avocado.

Notes

  • For the crispiest results, make sure your potatoes are completely dry before mashing. You can also bake the potatoes instead of boiling them for a drier texture.
  • If you prefer not to fry, you can bake or air-fry the assembled tacos at 400°F (200°C) until golden and crisp, about 10 to 15 minutes, flipping halfway through.
  • To make this recipe fully vegan, use vegan mayonnaise for the sauce and skip the cotija cheese, or use a plant-based cheese alternative.

Nutrition

Find it online: https://blissbatter.com/easy-crispy-potato-tacos-recipe/