Can I use a different potato?

You can use red potatoes or Yukon gold potatoes, but you want to boil the potatoes whole with the skin. This will prevent your potatoes from becoming waterlogged and too mushy when mashed. After boiling the potatoes, remove from the water and remove the skins once the potatoes are cool enough to handle. This can also be made with sweet potatoes. For these I recommend roasting them until soft, scoop out the inside and use to make your mashed potatoes.

How do you make these in advance?

Make the mashed potatoes in advance and place in an airtight container in the fridge for up to 4 days. When ready to use, heat up the tortillas to soften and spread your mashed potato filling inside then cook as instructed.

What are the best tortillas to use?

While you can use flour tortillas, this recipe is best when using corn tortillas. Not only does it make this dish gluten-free, but it also tends to crisp up easier when cooked. You can choose between both white and yellow corn tortillas. White corn tortillas tend to be a little softer, while yellow corn tortillas tend to be more delicate and easier to crack when folded. I prefer to use yellow corn tortillas for this recipe. Just warm them up a little before using and you should avoid cracking the tortillas. This page shares a full ranking of different tortillas by brand .

Do potato tacos have too many carbs?

Vegetarian meals like this are comprised of two nutritious complex carbohydrates in the form of corn and potatoes. This traditional meal has provided nourishment for hard working families for a very long time, so for many it can be the right amount of carbs. To make these tacos suit your nutrient needs, refer to serving suggestions and eat what makes you feel your best.

Crispy Vegan Potato Tacos (Tacos Dorados de Papas)

Description

These Crispy Potato Tacos (Tacos Dorados de Papas) are satisfying and easy to make vegan. Stuffed with spiced mashed potatoes and cooked until golden and crispy.

Ingredients

Scale

2 Russet potatoes, peeled and cubed
2 tbsp vegan mayonnaise or 1 tbsp vegan butter
2 cloves garlic, crushed
1 tsp smoked paprika
1 tsp chipotle powder or chili powder
1/2 tsp ground coriander
1 tbsp nutritional yeast, optional
1/4 tsp salt or more to taste
10 yellow corn tortillas
High Heat Oil for cooking

Cook Mode Prevent your screen from going dark

Instructions

Fill a pot with room temperature water, add a generous pinch of salt and add your potatoes. Bring the pot to a boil and allow the potatoes to cook until fork tender, about 10-12 minutes.
Drain the water completely then to the pot with the potatoes add in the mayo, seasonings and nutritional yeast as listed. Use a potato masher to mash your potatoes until they are fairly smooth.
Heat up your tortillas in a skillet for a few seconds on each side to help make them pliable. Then, scoop 2 tbsp of the potato filling onto half the tortilla and fold it over to close. Repeat with the remaining tortillas.
Heat a pan and add oil to cover the bottom of a skillet (about 3 tablespoons). When the oil is hot, cook the tortillas in batches for 2-3 minutes on each side until crispy and golden. Repeat with remaining the remaining tacos and make sure not to over crowd the pan.

Baking instructions: Brush or spray the outside of the assembled tacos with oil and place in a preheated oven at 425F. Bake for 10 minutes or until the tortillas have crisped up to your liking.

Air fryer instructions: Place the oiled tortillas in an air fryer (do not over crowd the basket) and cook at 400F for 5-7 minutes or until crispy (the cooking time may vary depending on your air fryer).

Notes

Warm up your tortillas before stuffing. This will prevent the tortillas from cracking when folded in half and cooked.
Feel free to add vegan cheese to your taco filling. Shredded vegan cheese like Miyoko’s works especially well for this. I left it out to keep these truly cost effective.
Avoid overstuffing your taco. This will make it more difficult for your taco to both flip and properly crisp up.
Make sure not to overcrowd the pan or basket with tacos. They should have space to cook and crisp up evenly.