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Crispy potato tacos

Authentic Mexican Tacos Dorados de Papa Learn how to make crispy potato tacos without frying. Air fryer, oven, or skillet methods.
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Prep Time 25 minutes
Course Platillo Principal
Cuisine Mexican

Ingredients
  

  • 4 medium potatoes
  • 1 jalapeño pepper
  • 1 garlic clove
  • 4 oz melting cheese like Chihuahua, Oaxaca, mozzarella, or Monterey Jack
  • 1 tbsp butter
  • 1/4 cup milk
  • 1 tbsp crema or sour cream
  • 1/2 tsp salt
  • 12 corn tortillas
  • cooking spray

Instructions
 

  • Peel and cut the potatoes into quarters. Boil for 8–10 minutes, or until fork-tender.
  • In a skillet, sauté the garlic and jalapeño. Remove the jalapeño skin if desired.Blend with the milk, crema, and salt.
  • Mash the cooked potatoes and add the butter. Gradually mix in the jalapeño sauce until you get a smooth, creamy texture.
  • Warm the tortillas so they don’t break. Fill each one with the potato mixture, add a little cheese, and fold like a quesadilla.
  • Lightly spray the tacos with oil for that golden finish.
    Air fryer: 365°F for 12 minutes (flip halfway through)
    Oven: 375°F for 15–18 minutes
    Skillet (comal): Cook until crispy and golden on both sides
  • Top with lettuce or cabbage, crema, salsa, and pickled onions.
Tried this recipe?Let us know how it was!