Enjoy everything that’s great about tacos in a delicious vegetarian alternative. These Potato Tacos are filled with hearty seasoned spuds.
For as long as I can remember, tacos have always been one of my favorite foods. It’s only when I got older did I start to wonder how vegetarians could enjoy tacos when most of the time, they’re filled with beef, chicken, or other meats. Of course, there are a few ways to make tacos vegetarian-friendly. But one of the best I’ve found is this recipe for potato tacos. There is cheese, sour cream, red onion, and everything else you would find in a taco, except with a serving of mashed potatoes instead of meat. I know some restaurants that serve tacos have added a potato option. But I think this homemade version of potato tacos is far more tasty and satisfying than anything you could get at a restaurant.
Just because potatoes are the main ingredient instead of beef or chicken doesn’t mean potato tacos lack flavor. A medley of spices like cumin, paprika, and garlic powder gives these tacos a distinctively Tex-Mex flavor profile. Naturally, you’re free to customize with your preferred spices or taco sauce. Don’t forget the cheese, red onion, and cilantro—they all add to the taste and texture of the tacos.
Of course, if you’re going to make homemade tacos, you might as well make your own tortillas to go with them. There are a few different options for homemade tortillas, even if you have dietary restrictions, including Cauliflower Tortillas and Gluten-Free Tortillas. One of my favorites is Gluten-Free Tortillas with Sundried Tomatoes.
Are Potato Tacos Healthy?
Potato tacos can be a healthy alternative to taco recipes containing meat. For starters, russet potatoes contain vitamin C, potassium, and a decent amount of fiber. Plus, boiling the potatoes instead of frying them helps to keep the fat content low. Granted, the cheese and sour cream will add some fat and calories, so finding low-fat versions of those ingredients can help those trying to reduce their fat intake. You can even substitute nonfat or low-fat Greek yogurt for the sour cream, if desired.
Preparing The Perfect Potatoes
If you’re going to make mashed potatoes the main ingredient in your tacos, you need to make sure they are prepared the right way. For starters, the choice of peeling the potatoes first is up to you. Leaving the skin does add extra nutrients and can add to the texture. Likewise, the mashed potatoes don’t have to be perfectly smooth. You can leave some chunks if that’s what you prefer, just make sure the sour cream and spices are fully combined with the potatoes. Finally, before you start to assemble the tacos, make sure you taste the potato mixture and adjust the spices accordingly to get the flavor you want.
FAQs & Tips
Leftover assembled tacos can be wrapped tightly in plastic wrap or kept in an airtight container. In the fridge, they will remain good for 3 to 5 days, but the tortillas may get soggy. Reheat the tacos in an oven or air fryer until heated through and crisp.
Yes. The potato mixture can be prepared and stored in an airtight container in the fridge for 3 to 5 days. This will save some time. Whenever you’re ready to start assembling the tacos, just heat the potatoes first in the microwave or on the stove.
Other than russet potatoes, Yukon Gold potatoes are also good for making tacos because they have a great texture when mashed. Red potatoes can also be used.
Serving Suggestions
There is no shortage of sides that will complement tacos. You can start with the Best Guacamole Recipe Ever or perhaps Chunky Guacamole if you prefer. It’s also fun to have tacos with a side of Queso or Salsa. Depending on your preferences, you may want Jalapeño Salsa or Cucumber Salsa. If you’re seeking a side dish rather than a condiment, I would suggest Refried Beans or Mexican Brown Rice. Finally, one last side dish I would recommend for tacos is Mexican Street Corn Salad Esquites.
Potato Tacos
Ingredients
- 1 pound russet potatoes peeled and cubed
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 cup sour cream
- 12 corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup vegetable oil for frying
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges (for serving)
Instructions
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Place cubed potatoes in a pot, cover with water, and bring to a boil. Add salt, reduce heat, and simmer until tender, about 9-12 minutes. Drain well.
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Return potatoes to the pot. Add black pepper, garlic powder, onion powder, smoked paprika, cumin, and sour cream. Mash until smooth.
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Heat tortillas on a skillet until flexible, about 30 seconds per side.
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Spread about 2 tablespoons of potato mixture onto half of each tortilla, sprinkle with cheese, fold over to close.
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Heat oil in a skillet over medium-high heat. Fry tacos in batches until crispy, about 1-2 minutes per side. Drain on paper towels.
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Top tacos with onion and chopped cilantro. Serve with lime wedges.
Nutrition
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