1. How do you actually make tacos de papa?

It’s surprisingly low-effort once you get the rhythm. You mash some potatoes — seasoned, not bland — and spread a scoop inside a warm corn tortilla (warm is key or they split). Then you fold it gently, like you’re tucking it in, and fry until golden on both sides. That’s the foundation. After that? Pile on whatever toppings you’re feeling that day. Or don’t. They’re good either way.

2. Wait — what exactly are tacos de canasta?

Think of them as the opposite of crispy. Soft, steamy, kind of collapsible in the best way. They’re layered in a basket (literally), wrapped in cloth or plastic, and left to sit so the fillings — like mashed potatoes, beans, or chicharrón — mingle and melt into the tortilla. They’re street food, comfort food, and meal-prep genius all at once.

3. What goes with tacos de papa?

Depends on the mood. On a casual day? Some frijoles and a little salsa do the trick. But if you’re building a full plate, you might throw in: Mexican rice (red, green — whatever you’ve got) Guacamole, because always Cabbage or a tangy salad for crunch Agua fresca, cold beer, or honestly even a Coke The goal’s contrast — soft taco, bold sides.

4. Are tacos dorados de papa… healthy?

Eh, it’s a bit of both. They’re plant-based, no meat, no processed junk — so that’s a plus. But they’re also fried, which pushes them into “treat” territory. That said, if you pan-fry them in decent oil and don’t drown them, they land somewhere between indulgent and totally justifiable. Want to lighten it up? Bake or air-fry. Still satisfying. Just different.

Tacos de Papa receta - Crispy Potato Tacos You'll Love

Name: Tacos de Papa Receta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 Russet potatoes, peeled and rinsed; 4 tbsp unsalted butter; ½ cup heavy cream; ½ cup milk; 1 tbsp kosher salt; 1 tsp ground black pepper; 16 corn tortillas; ½ cup oil for frying; ½ head lettuce, finely shredded; 2 tomatoes, diced; Spicy salsa; Optional: crumbled cotija or queso fresco; Optional: Mexican crema or sour cream

Description

Tacos de papa receta made easy. Learn how to make crispy potato tacos with simple steps, pro tips, and tasty variations. Try it today.

Ingredients

Scale

4 Russet potatoes, peeled and rinsed
4 tbsp unsalted butter
½ cup heavy cream
½ cup milk
1 tbsp kosher salt
1 tsp ground black pepper
16 corn tortillas
½ cup oil for frying
½ head lettuce, finely shredded
2 tomatoes, diced
Spicy salsa
Optional: crumbled cotija or queso fresco
Optional: Mexican crema or sour cream

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Instructions

Boil potato chunks in salted water until fork-tender. Drain and let steam for a minute.
Mash potatoes with butter, cream, milk, salt, and pepper. Adjust seasoning to taste.
Warm tortillas until pliable to prevent tearing.
Spoon mashed potatoes into tortillas, fold, and press gently.
Heat oil over medium-high heat. Fry tacos 1–2 minutes per side until golden.
Drain on paper towels. Serve hot with shredded lettuce, diced tomatoes, salsa, and optional toppings.

Notes

Use freshly mashed potatoes for the best texture. Variations like sweet potatoes or added spices can enhance the flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Fried
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 310
Sugar: 2g
Sodium: 420mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 5g
Cholesterol: 15mg