Tacos de Papa – Potato Tacos Recipe

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Meatless Monday not necessary. The first time I made Potato Tacos for a get-together knowing I had Vegetarian friends attending, I made a sign that said, “Tacos de Papa.”

Everyone was intrigued. “What are they? Potato? Really?”

Even the die-hard carnivores at the party gave the crunchy, meatless tacos a try. My Veggie friends suggested next time I make Tacos de Papa, I label them “Meatless” or “Vegetarian” so they won’t have to fight the meat-eaters for them!

For added instruction and entertainment, watch the How to Make Potato Tacos video. For more great recipes using Idaho Potatoes, check out their website.

Ingredients for Potato Tacos:
10-12 ounces Idaho Potatoes peeled & cubed (about 1 1/2 cups diced)
1/2 cup diced onion
1 tablespoon diced jalapeno
2 ounces queso fresco cheese
1/4 teaspoon cumin
salt & pepper to taste
12-16 corn tortillas

Ingredients for Avocado Relish:
1 ripe avocado, diced
1/4 cup finely chopped onion
1-2 tablespoons diced jalapeno
1/4 cup chopped cilantro
1 small tomato, seeded & diced
1 teaspoon fresh lime juice
salt & pepper to taste

Tacos de Papa - Potato Tacos Recipe
NOTES: Makes 12-16 tacos. Garnish with shredded lettuce or cabbage and your favorite hot sauce or salsa. I generally work in small batches making Potato Tacos because corn tortillas can be volatile. I microwave 3 tortillas, flicked with water and covered for 20-30 seconds, then make those three tacos. Keep small batches of tacos crisp and warm in the oven, 250(F). For added instruction and entertainment, watch the How to Make Potato Tacos video.

Tacos de Papa - Potato Tacos Recipe


Prepare the Potatoes:
1) Peel and chop Idaho Potatoes.
2) Place potatoes in a saucepan, cover with water and bring to a boil.
3) Lower the heat and cover saucepan with lid.
4) Cook 5-7 minutes, until al dente.
5) While the potatoes cook, saute chopped onion and jalapeno until soft and golden.
6) When the potatoes are cooked, drain water.
7) Using a fork, combine potatoes with sauteed onion and jalapeno, queso fresco, cumin and salt to taste.

Tacos de Papa - Potato Tacos Recipe

Prepare the Avocado Relish:
1) In a bowl combine diced avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice.
2) Set aside until ready to use.

Prepare the Tacos de Papa:
1) Heat or steam corn tortillas and carefully fill with potato mixture.
2) Fold tortilla to form taco.
3) Heat 1 tablespoon canola or vegetable oil in a skillet.
4) Fry tacos on both sides until puffed, golden and crispy.
5) Garnish with shredded lettuce or cabbage, avocado relish and your favorite hot sauce or salsa.
6) Share and enjoy.

Tacos de Papa - Potato Tacos Recipe
For added instruction and entertainment, watch the How to Make Potato Tacos video.

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23 Responses to “Tacos de Papa – Potato Tacos Recipe”

  1. Joy
    2/1/2012 at 3:14 pm #

    The tacos look great. I would never think of using potatoes.

  2. Diana
    2/2/2012 at 2:55 pm #

    Hi Sara

    We loved the article in the Times today. I sent it to Burke via email and I know he will get a kick out of it also. I’m going to make your “Tacos de Papa” I think they sound yummy. Congrats – you’re the best!

  3. Average Betty
    2/3/2012 at 11:27 am #

    Joy, I know! I am so happy potato tacos came into my consciousness – I absolutely adore them :)

  4. Average Betty
    2/3/2012 at 11:30 am #

    Diana, What a treat to have you pop by and comment :) I’m so happy you saw the piece in The Times – what a thrill!!!! Thank you! I hope you do try these tacos – they really are awesome!

  5. Janine
    2/10/2012 at 4:04 am #


    Unfortunately, this video can not be watched in Germany because of the music…

    Anyway, I am going to give this recipe a try!

    Looking forward to more videos, Betty!



  6. Sara O'Donnell
    2/10/2012 at 9:44 am #

    Hi Janine!
    I had another viewer from Germany comment on YouTube — he couldn’t watch the video either but was able to here on the website. Did you try watching it here? http://www.averagebetty.com/videos/how-to-make-potato-tacos-video/
    I also uploaded it to Blip: http://blip.tv/averagebetty/how-to-ruin-valentine-s-day-dinner-5943698
    Hope this helps!!
    I’ve got another video coming tonight :)

  7. Cecilia
    6/10/2012 at 5:26 pm #

    Hey, sis’, where is the printer-friendly link? We plan to serve “tacos de papa” for those who are not up to the manloaf-wiches (wimps!),but I need a hard-copy (the computer is, alas, two rooms away (okay, like, 10 steps in our small space, but enough already.

    wuv you

  8. Average Betty
    6/11/2012 at 9:04 am #

    Hi sis :) Don’t you have an iPad… and a whole family sporting iPhones? How about keeping it digital and saving the paper? Hope you like the tacos :)

    Wuv you <3

  9. techkim
    10/19/2012 at 8:42 pm #

    YUM. My sister in law was saying she made a recipe by this name but not with the potatoes. So I did a search and found your recipes. Will make it for lunch tomorrow. Yum and thanks.

  10. Average Betty
    10/21/2012 at 10:07 am #

    That’s interesting — Tacos de Papa translated means Potato Tacos ;) I wonder what was in the tacos your sis-in-law made? Would love to know how they turned out!

  11. Ellard
    11/23/2012 at 5:50 pm #

    Thanks for the delightful ideas in this recipe. We added a few black beans between the potatoes and the salsa, thoroughly enjoyed the meal and look forward to left-overs!

  12. Christian
    12/20/2012 at 2:09 am #

    OOOOH Betty! You’re not Average AT ALL! I’m loving this recipe, & even as a “mexicano” myself, I’ve never tried the avocado salad on tacos before, here we call it “Pico de Gallo”.. But it tastes awesome. & another great tip is the usage of fork instead of the potato masher, tastes better, the texture is better, & you saved me a lot of embarrassment! Haha! Luv ya! [Mmmm.. Tacos de Papa!]

  13. gromgobob
    2/27/2013 at 3:40 pm #

    I am delighted to find this recipe, even though I haven’t tried it yet. I live in Mexico and have been trying to find a taco press/former, but they don’t exist here. Taco shells are strictly Americano. I’ve tried (yesterday) a method of draping them over an oven rack, but that was only marginally successful. We only have one kind of potato in Mexico for some strange reaso. Why doesn’t NAFTA work both ways? What we have are Yukon Gold. Will that work as well as Idahos?

  14. gringobob
    2/27/2013 at 3:42 pm #

    Sorry, make that gringobob. I’m not an idiot…just a bad typist.

  15. Average Betty
    2/27/2013 at 10:35 pm #

    Haha, hi gringobob! Interesting to know about the tortilla shortage in Mexico… I never would have guessed! Did you watch the video that goes with this recipe? I pan fry the tacos in a little oil and they are crisp and delicious. Strange coincidence, I just learned about the oven rack trick today.– I’ll have to try it.


    Yes, Yukon Golds will work well. The Idaho version is called a Klondike Gold. Hope this helps!


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