Description
Potato tacos are a delicious twist on classic tacos, loaded with creamy mashed potatoes and melted cheese inside golden, crispy corn tortillas. This easy recipe is perfect for weeknight dinners, casual gatherings, or a fun taco night. Add the optional queso fresco dip for an extra layer of flavor that will wow your family and friends.
Ingredients
- 1 pound russet potatoes
- 2 tablespoons milk
- ¼ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 10 corn tortillas
- Oil for frying
Optional Queso Fresco Dip
- 1 cup sour cream
- 1 cup queso fresco cheese
- ¼ cup chopped cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Peel and dice potatoes into 1-inch cubes. Boil until fork tender, about 15 minutes, then drain.
- Mash potatoes with milk and sour cream until smooth. Stir in cheddar cheese, salt, and pepper. Adjust seasoning to taste.
- Warm tortillas in the microwave for about 45 seconds to make them pliable.
- Place about ¼ cup of potato mixture on one side of each tortilla, then fold to close.
- Heat oil in a skillet over medium-high heat. Fry tacos 2–3 minutes per side until golden brown. Remove and drain on paper towels or a wire rack.
- For the dip: crumble queso fresco in a bowl and mix with sour cream until smooth. Stir in cilantro, cumin, chili powder, onion powder, salt, and pepper. Chill until ready to serve.
Notes
- Serve hot with your favorite toppings like shredded lettuce, salsa, guacamole, or jalapeños.
- Pair with Mexican rice, refried beans, or a fresh salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to retain crispiness; avoid microwaving to prevent soggy tacos.
- Potato filling can be made ahead and stored separately to assemble tacos when ready.