potato tacos recipe

Crispy potato tacos are full of a savory potato mixture, pinto bean puree, and salsa, cooked inside corn tortillas and topped with fresh avocado and cilantro. Crispy on the outside, soft and delicate on the inside.

Potato Tacos

gold potatoes (skin on,

onion

jalapeños

garlic (minced)

cilantro (chopped)

lime juice

Tablespoons taco seasoning

corn tortillas (I used oil-free or flour tortillas)

avocado (sliced thin)

cilantro

salsa

pinto beans (drained)

Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.

Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.

While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.

Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.

Drain the potatoes in a colander and transfer them to a bowl.

Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.

Add the sauteed onions, jalapenos, cilantro, and taco seasoning.

Stir until combined.

In a high-speed blender, combine the pinto beans and salsa.

Blend on high until smooth.

Lay each corn tortilla on a  flat surface.

Then, spread half the tortilla with pinto beans and the other half with the potato mixture.

Add a little extra salsa in the center for added flavor.

Fold each tortilla over; the beans and potato mixture glue the tortilla together.

Fold all 8 before cooking in a non-stick pan.

Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.

Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.

Cook the other side for 10 minutes.

Serve with fresh avocado slices, cilantro, and a side of salsa.

I also made black beans and rice for a side dish.

Another way to enjoy even more crispy tacos is to use an air fryer! 

Assemble the tacos and fold them over in half.

Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.

Repeat as needed.

The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.

Air Fryer Option

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Potato Tacos

Potato Tacos

Top 2 potato tacos recipe recipes from across the web

The most viewed potato tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Tacos

Potato Tacos

The most viewed potato tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine