Skip to content

Vegetarian, Americas

Crispy potato tacos

Crispy potato tacos are corn tortillas filled with mashed potatoes, rolled up and fried until golden. This vegetarian recipe serves 4, takes 45 minutes, has a medium difficulty level, and costs €1.70 per person. The key to success is a firm mash and a quick fry in just a little oil.

Tacos that crackle like little flutes, stuffed with mashed potatoes, that's what I'm making for you tonight.

Crispy potato tacos
Total time
45 min
Difficulty
Medium
Cost per person
€1.70
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the crackling golden shell of the tortilla, the mashed potato stays soft and well seasoned with onion cooked in butter. That contrast between the crispy outside and the tender inside gives the dish its character, almost like biting into a flute. A fresh salsa of tomato and red onion, brightened with lime, balances out the rich, golden tacos.

This is a great weeknight dinner when you want to cook something different with ingredients you probably already have on hand. Kids love eating them with their fingers, and adults appreciate how easy it is to switch up the filling. Mon Chou suggests this recipe when you want a meat free dinner that feels like a change of pace without any tricky technique.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Onion 1
  • Lettuce 0.5
  • Tomatoes 3
  • Red onion 0.5
  • Lime 1

Dairy

  • Butter 30 g
  • Milk 5 cl
  • Sour cream 10 cl

Bakery

  • Corn tortillas 12

Pantry

  • Sunflower oiloften in the pantry 10 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into large chunks and boil them in salted water until they mash easily with a fork. 20 min

    Start them in cold water so they cook evenly all the way through.

  2. Mash them with the butter, milk and the chopped onion sautéed in a skillet, season with salt and pepper.

    Keep the mash fairly firm, otherwise it leaks out of the tacos while frying.

  3. Warm the tortillas, spoon a tablespoon of mash onto each one, roll them up tightly and secure with a toothpick if needed.

    Place the seam side down in the skillet first, the taco won't unroll.

  4. Fry the tacos in hot oil, turning them, then drain on paper towels. 8 min

    Just a few millimeters of oil is enough, no deep fryer needed.

  5. Serve with shredded lettuce, the tomato, red onion and lime salsa, and the sour cream.

    Eat them right away, that's when they're at their crispiest.

Our tips to get it right

  • Let the tortillas sit at room temperature before filling them, they roll more easily and hold up better during frying.
  • Don't overfill the tacos, one heaping spoonful of mash is enough, otherwise they burst open in the oil.
  • Heat the oil before adding the tacos, oil that isn't hot enough makes them greasy instead of crispy.

The variations

  • Swap part of the mashed potato for mashed sweet potato for a sweeter flavor.
  • Stir shredded cheese into the mash before filling the tacos, it melts inside as they fry.
  • For a faster version, bake the filled tacos at 400°F for 15 minutes instead of frying, less crispy but hands off.

What to serve it with

  • A salad with plenty of lime
  • A bowl of homemade guacamole
  • Sparkling water with lime

Storage

The tacos keep for 2 days in the fridge in a sealed container, though they lose their crunch. Reheat them in the oven or a skillet rather than the microwave to bring some crispness back. The mashed potato alone freezes well, the fried tacos less so.

Questions about this dish

Can you make the mashed potato ahead of time?

Yes, make the mash the day before and store it in a sealed container in the fridge. Let it come back to room temperature before filling the tortillas, it's easier to work with.

Can you use flour tortillas instead of corn tortillas?

Yes, but the result will be less crispy and the flavor more neutral. Corn tortillas hold up better to frying and give that classic golden taco texture.

How do you keep the tacos from unrolling while frying?

Always place the seam side down in the skillet first, it seals shut from the heat. A toothpick can also hold the taco closed if needed.

Do these tacos freeze well?

Once fried, they lose their crispness after thawing, so it's not ideal. It's better to freeze the mashed potato alone and fill and fry the tacos fresh right before serving.

How long does it take to make crispy potato tacos?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in crispy potato tacos?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does crispy potato tacos cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

American Cuisines

See all

Recipes with cream

See all