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Crispy Potato Tacos (Tacos de Papa)

Crispy Fried Potato Tacos are the perfect combination of crunchy and creamy. Cilantro and green onions add bold, authentic Mexican flavor to the coleslaw. Served all together, the combination is a dream come true.
Course Dinner, Main Course, Main Dish
Cuisine Mexican
Prep Time 1 hour
Total Time 1 hour
Servings 4
Calories 658kcal
Author Diana Reis


  • 10-12 Corn Tortillas 6” white or yellow corn
  • 1 Cup Canola Oil

Potato Filling

  • 1.5 Pounds Russet Potatoes peeled and cubed 1”
  • 3 Tablespoons Butter
  • 3 Tablespoon Mayonnaise
  • Hot Sauce to taste
  • Salt and Pepper to taste

Mexican Coleslaw

  • 3 Cups Coleslaw Mix finely shredded
  • ¼ Cup Cilantro chopped
  • ¼ Green Onion diced
  • 3 Tablespoons Mayonnaise
  • 2 Tablespoons Apple Cider Vinegar


  • Place peeled, cubed potatoes in a pot and cover with cool water.
  • Bring to a low boil and let cook for approximately 20 minutes until they are fork tender.
  • Drain the potatoes well.
  • Then add mayonnaise, butter, hot sauce, salt, and pepper. Mash until all of the large chunks are gone. (The consistency is thicker than regular mashed potatoes and doesn't need to be perfectly smooth.)
  • Set these aside to cool.
  • Place the undressed coleslaw mix into a bowl and add diced green onions and chopped cilantro.
  • Dress this with mayonnaise and apple cider vinegar.
  • Toss the coleslaw until it is well combined and place in the fridge until it is time to serve.
  • Wrap the corn tortillas in a damp paper towel and place them in the microwave for 30 seconds. Warming the tortillas makes them easier to fill. They will be more flexible and break less.
  • Fill each with about two tablespoons of potato filling. Fold them in half and set them aside for frying.
  • In a large frying pan, heat approximately one cup of canola oil on medium-high heat. (The oil should cover the bottom of the pan completely).
  • Once the oil is hot, place your first round of tacos down in the pan. Let cook on the first side for 2-3 minutes. The tortilla should puff and become a light brown color.
  • Turn the potato tacos over and cook the other side for an additional 2-3 minutes.
  • Once the tacos are fried and crispy, remove them from the oil and place a plate lined with paper towels to soak up the excess oil.
  • Repeat this step until you have fried all of the tacos. Add oil as necessary.


How do you keep tortillas from breaking?
Cold tortillas are not very flexible and tend to split or crack when they are folded and rolled.
To quickly soften tortillas to make tacos, simply wrap the stack in a damp paper towel and microwave for 30 seconds. Warm tortillas will be supple and easy to fill and fry.
Diana’s Tips for Success
The consistency of the mashed potato filling should be much thicker than regular mashed potatoes. I usually just smash everything together with a fork and leave a few small chunks.
A smoother mashed potato mixture will leak out of the tacos and not feel as hearty and filling.


Calories: 658kcal | Carbohydrates: 63g | Protein: 8g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 249mg | Potassium: 939mg | Fiber: 8g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 3mg