Name: Crispy Potato Tacos (Tacos de Papa)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 medium russet potatoes (microwaved and smashed); ½ tsp cumin; ½ tsp smoked paprika; ½ tsp chile powder; ½ tsp onion powder; ½ tsp garlic powder; 12 gluten-free corn tortillas (I used Guerrero 25 calories white corn tortillas); avocado oil spray

Indulge in the irresistible delight of Crispy Potato Tacos (Tacos de Papa). Crunchy gluten-free corn tortillas filled with seasoned mashed potatoes, creating a perfect fusion of flavors. Discover why these tacos are a must-try favorite that’s oh-so-satisfying!

Jump to Recipe

CRISPY POTATO TACOS OVERVIEW

Crispy Potato Tacos, also known as Tacos de Papa, are a delectable fusion of textures and flavors. With perfectly seasoned smashed potatoes stuffed in gluten-free corn tortillas, these tacos offer a satisfying crunch with every bite. Quick and easy to prepare, these crispy potato tacos are perfect for any meal of the day. You may want to try these: Hatch Chile Chicken Street Tacos or Green Chile Breakfast Tacos. These are both soft tacos and super delicious!

“Tacos de Papa” translates to “Potato Tacos” in English. The name “tacos de papa” is derived from Spanish, where “tacos” refers to the tortilla-based dish, and “papa” means potato. This name accurately describes the key ingredients and main components of the dish – crispy tortillas filled with seasoned mashed potatoes.

Tacos de Papa are a popular variation of tacos that originated in Mexican cuisine. They are a creative and flavorful way to enjoy tacos by using mashed potatoes as the filling. The dish has gained popularity for its delicious combination of textures and flavors, making it a favorite amongst taco lovers. The name not only provides a clear description of what to expect from the dish but also pays homage to the main ingredient that sets it apart – the potatoes.

WHY YOU’LL LOVE THESE CRISPY POTATO TACOS

The Crunch: The air-fryer method brings out the crispy texture that’s so addictive!

Flavor Explosion: A mixture of spices including cumin, smoked paprika, chili powder, onion powder, and garlic powder infuse these tacos with a burst of mouthwatering flavor. Can you say, “MMM“?!

It’s Gluten-Free: The use of gluten-free corn tortillas makes this recipe for those with dietary restrictions.

Easy Prep: It takes15 minutes of prep time! You can have a plateful of these delectable tacos ready to enjoy for busy weeknight dinners or last-minute gatherings.

Ready to make these crispy and crunchy tacos, TOOTz? Let’s do this!

THE BREAKDOWN

RUSSET POTATOS – microwaved and smashed.
THE SEASONINGS – here’s the line up: cumin, smoked paprika, chili powder, onion powder, garlic powder, salt and pepper.
GLUTEN FREE CORN TORTILLAS – I used Guerrero cause it’s 25 calories. Feel free to use your favorite.
AVOCADO OIL SPRAY – this makes it crunchy and fits the flavors.

HOW TO MAKE CRISPY POTATO TACOS

Microwave the russet potatoes in a microwave-safe bowl for 6-7 minutes until tender. Allow them to cool, then remove the skin.

Use a fork to mash the potatoes in a bowl. Add cumin, smoked paprika, chili powder, onion powder, garlic powder, salt, and pepper. Mix until well combined. Set aside.

Place the corn tortillas in a microwave-safe dish, layering them with a damp paper towel. Microwave for 20 seconds to soften.

Spread a tablespoon of the potato mixture onto half of each tortilla. Fold the tortilla over to create a taco shape. Secure with a toothpick if necessary. Repeat with the remaining tortillas.

Arrange the tacos in the air fryer basket. Lightly spray both sides of the tacos with avocado oil spray.

Air fry the tacos at 375°F (190°C) for 5 minutes, until they turn golden brown and crispy. Depending on the size of your air fryer, you may need to work in batches.

Once cooked, remove the toothpicks and serve the crispy potato tacos immediately.

Add your favorite toppings and enjoy!

SUBSTITUTIONS

Vegan: Make these tacos plant-based by using vegan-friendly tortillas and substituting the smashed potatoes with mashed black beans or roasted veggies, seasoned to your liking.

Protein Boost: Try adding cooked and crumbled chorizo, seasoned ground beef, or shredded rotisserie chicken to the potato mixture.

VARIATIONS OF CRISPY POTATO TACOS

Make them Cheesy: Sprinkle shredded cheddar or Monterey Jack cheese on top of the potato mixture before folding the tortillas for a savory twist.

Spicy Kick: Add diced jalapeños, hot sauce, or crushed red pepper flakes to the potato mixture for a fiery flavor. I’m one of those people that likes the spicy kick of flavor.

Loaded Toppings: Elevate your tacos with a mix of toppings like my jalapeno avocado ailoli, fresh salsa, diced tomatoes, shredded lettuce, chopped cilantro, creamy guacamole, and some lime wedges.

HOW TO STORE CRISPY POTATO TACOS

Airtight Container: Place the cooled tacos in an airtight container. This helps prevent moisture from getting in and keeps the tacos from becoming soggy. You don’t want that!

Refrigerate: Crispy Potato Tacos can be stored in the fridge for up to 2-3 days.

HOW TO REHEAT CRISPY POTATO TACOS

Oven or Toaster Oven: Preheat your oven or toaster oven to 350°F (175°C). Place the tacos directly on the oven rack or on a baking sheet and heat for about 5-7 minutes, or until they are heated through and crispy.

Air Fryer: Reheat the tacos in an air fryer at 350°F (175°C) for about 3-4 minutes. Make sure you check them cause they can burn or over cook.

Stovetop: For a quick stovetop reheating, use a non-stick skillet. Heat the tacos over medium heat, flipping occasionally, until they are heated and crispy again.

Microwave (Not Recommended): I know the microwave is the fastest option, but it will soften the tortillas. Yuck!