Tacos de Papa

These tacos are stuffed with cumin-spiced potatoes and fried until they're impossibly crunchy.

Tacos de Papa

No ratings yet
Print Rate
Total Time: 45 minutes
Servings: 8


  • ½ tsp. dried oregano
  • ½ tsp. sugar
  • 2 ripe tomatoes, cored
  • 2 red  jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 tbsp.  unsalted butter
  • 1 lb. russet potatoes, peeled
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. ground cumin
  • ½ cup  canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving


  • Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and ⅔ cup water in a b
  • Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
  • Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
  • Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving. 
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.