Tacos Dorados de Papa (Crispy Potato Tacos)
Soft mashed potato tucked into corn tortillas, fried until crunchy and finished with green salsa. Vegan street food at its best.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes until a knife slides in easily. Drain well and let the steam escape for 2 minutes.
15 min - 2
Meanwhile, heat the 2 tablespoons of oil in a small pan. Cook the onion for 5 minutes until soft, add the garlic and cumin and cook for 1 minute.
6 min - 3
Mash the potatoes with the onion mixture and 1 teaspoon of salt until smooth and a little stiff. Cool for 10 minutes.
- 4
Warm the tortillas in a dry pan for 30 seconds each side so they bend. Put 2 tablespoons of mash on one half of each, fold over and press the edges, securing with a cocktail stick if needed.
- 5
Heat the frying oil in a wide, deep pan to about 1 cm deep over a medium heat. Fry the tacos in batches for 2 minutes each side until golden and crisp. Drain on kitchen paper and remove the sticks.
4 min - 6
Serve the tacos hot, topped with the shredded lettuce, radishes and your ready made salsa verde (see the base recipe).
Tips
- Let the mash cool a little before filling so the tortillas do not tear or go soggy.
- Test the oil with a small piece of tortilla. It should sizzle steadily straight away. If it smokes, it is too hot.
- A pinch of chilli flakes in the mash gives the filling a little kick.
Storing and freezing
Best eaten straight away. Cooled leftovers keep 2 days in the fridge and re-crisp in a hot oven for 8 minutes, until steaming.
Questions
Can I bake these instead of frying?
Yes. Brush both sides with oil, lay on a tray and bake at 220°C (200°C fan, gas mark 7) for 15 to 18 minutes, turning once, until crisp. They are less blistered than fried but still good.
Are these suitable for vegans?
Yes, as written. Use a corn tortilla made without lard (home made from masa harina is fine) and skip any cheese or crema.
Why do my tacos fall open when frying?
Too much filling, or tortillas that were not warmed enough. Use about 2 tablespoons per taco and press the folded edge firmly. A cocktail stick holds them shut.
More made with salsa verde (cooked tomatillo salsa)
Tamales de Rajas en Salsa Verde con Queso (Poblano Strip and Cheese Tamales)
GFEFNFCeviche Verde de Pescado (Green Fish Ceviche)
GFDFEFTacos de Carnitas con Salsa Verde (Crispy Pork Tacos)
DFEFNFChilaquiles Verdes con Pollo Asado (Green Chilaquiles with Grilled Chicken)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
