Crispy Potato Tacos

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Let’s kick off the vegetarian recipe series with a bang by making crispy potato tacos! Today, we’ll dive into crafting these delightful vegetarian crispy potato and cheese tacos. Bursting with flavor, they’re an absolute treat, especially if you’re exploring meatless options. Even my meat-loving husband couldn’t resist these!

Crispy Potato Tacos

Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course


**Potato Filling:**

  • 1.5 pounds boiled russet potatoes about 2 large potatoes
  • 1/2 cup sour cream
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon coriander
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt add to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon finely chopped cilantro
  • 1 cup shredded Mexican cheese

**Chipotle Sauce:**

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1 lime
  • 1/2 tablespoon honey
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoons adobo paste
  • Chipotle peppers to taste, pureed into a paste for spiciness


  • Small flour tortillas or corn tortillas
  • Vegetable oil for frying
  • Lettuce
  • Crumbled cotija cheese
  • Avocado
  • Lime wedges
  • Cilantro


**Make the Chipotle Sauce:**

  • Combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, adobo sauce, and chipotle pepper paste in a small bowl. Mix until smooth, then set aside.

**Make the Potato Filling:**

  • Peel and cut the potatoes into smaller pieces. Boil them in salted water for about 12 minutes until fork-tender. Drain and transfer to a large bowl.
  • Mash the potatoes and add sour cream, garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro, and cheese. Mix well and adjust seasoning to taste.

**Assemble and Fry:**

  • Warm up the tortillas in the microwave to prevent tearing. Add about 1/4 cup of filling to each tortilla, fold in half, and press down tightly.
  • Heat vegetable oil in a pan over medium heat. Fry the tacos a few at a time until golden brown on both sides, pressing down with a spatula as they cook.
  • Transfer the tacos to a wire rack to drain excess oil.
  • Top with chipotle sauce, avocados, lettuce, cotija cheese, lime squeeze, and cilantro. Enjoy your crispy potato tacos!

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