Potato Tacos

These Potato Tacos are a must-try! Crispy seasoned potatoes wrapped in soft tortillas, perfect for any meal!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: Easy, Tacos, Vegetarian

Servings: 4 servings

Start by peeling the russet potatoes and cutting them into small cubes.
Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until they are fork-tender. Drain the water and let the potatoes cool slightly.
In a mixing bowl, add the boiled potatoes. Season with salt and pepper to taste. Using a fork or a potato masher, lightly mash the potatoes, leaving some chunks for texture. Stir in the shredded queso fresco until well combined.
In a frying pan or skillet, heat about ½ cup of vegetable oil over medium heat.
Take a corn tortilla and spoon a generous amount of the potato and queso fresco mixture onto one side. Fold the tortilla in half to create a taco shape. Repeat this process with the remaining tortillas.
Carefully place the folded tacos in the hot oil, a few at a time, without overcrowding the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
Once fried, remove the tacos from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite toppings!