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    Home » Recipes » Vegetarian

    Potato Tacos Dorados (Tacos Dorados de Papa)

    Published: Apr 19, 2020 · Updated: Nov 9, 2022 by Maggie Unzueta

    These crispy Potato Tacos Dorados will rival your favorite Mexican restaurant. Crunchy bites of taco heaven and unbelievably easy to make too. Add your favorite salsa and enjoy!
    Jump to Recipe
    Crispy Potato Tacos Dorados on a white plate topped with lettuce and pickled red onions.

    Potato Tacos Dorados on a white plate topped with lettuce, tomatoes, and pickled red onions.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Potato Tacos Dorados (or Tacos Dorados de Papa) are so incredibly yummy.

    I could eat a dozen in one sitting without blinking. My family could too. Drizzled with tomatillo habanero salsa… YUM!

    The recipe is VERY easy and a great way to use up leftover mashed potatoes. Serve them at your next party, for game day, or cheat night dinner. I know you won’t be disappointed.

    You might also like
    Potato Taquitos, Ground Beef Taquitos, Carne Asada Nachos

    Ingredients for tacos dorados on a wooden surface.

    Ingredients

    • Potatoes
    • Corn Tortillas
    • Salt
    • Pepper
    • Oil

    You’ll also need: toothpicks and a potato masher.

    This recipe doesn’t require too many ingredients. Yes, you can also make this recipe with flour tortillas.

    What is a fried taco called?
    Fried tacos are also called tacos dorados, taquitos, or flautas. The name varies from region to region.

    Some are rolled up like a flute. For the most part, though, if you see them in the shape of a taco when called “tacos dorados.”

    A collage showing how to make mashed potatoes.

    How to Make It

    • Peel and dice the potatoes.
    • Cover them with water. Boil until soft. About 7 minutes.
    • Drain water. Add salt and pepper.
    • Mash until smooth.

    Set the mashed potato aside until ready to use.

    Pro Tip: Make this Tacos Dorados de Papa recipe faster by using leftover mashed potato.

    If it’s hard to mash the potatoes, add a splash of milk or cream for a creamier texture. To keep this a completely Mexican vegan recipe, use water instead.

    Also check out more Mexican Vegetarian recipes.

    Should Tacos be crispy?
    Regular tacos are made with corn tortillas that are heated but not crispy. Tacos dorados, taquitos, and flautas are crispy since they are fried or baked.

    A collage showing how to assemble the tacos dorados.

    • Heat the tortillas in the microwave. About 1 minute.
    • Lay flat on a surface. Add 1 tablespoon to one side of the tortilla.
    • Fold the other side over.
    • Close with a toothpick.

    Put a large container out to set the ready-to-fry tacos aside.

    How do you seal tortillas for frying?
    The best way to seal a tortilla is by using a toothpick. Don’t forget to remove it after it is fried and before serving.

    If the tortillas fall apart: It’s because they have too much moisture. Either they were previously frozen, old, or they are the ones closest to the plastic packaging. The ones closest to the package retain the most moisture.

    • Place them back in the microwave.
    • Zap them for another 30 seconds. This will help remove the moisture.

    If they still fall apart after that, don’t use. They will fall apart in the frying.

    A taco dorado frying a skillet on a stove.

    • Heat the oil.
    • Fry on each side for 2 minutes.
    • Place on a paper towel to remove any excess oil.

    Baking instructions:
    Heat oven to 400 degrees F. DO NOT ASSEMBLE WITH TOOTHPICK. Instead, lie them flat on a greased cookie sheet in the shape of a taco. Bake for 15 minutes. Turn and bake for 5 more minutes.

    What is a deep fried tortilla called? A tostada. However, homemade tostadas can either be baked, fried, or made in the microwave.

    Potato Tacos Dorados on a white plate topped with green lettuce, tomatoes, and pickled red onions.

    How Long Do They Last?

    • In the fridge tacos dorados last up to 3 days. Reheat in the oven, or they won’t be as crunchy.
    • Frozen tacos dorados will last up to 3 months. Be sure to store them in an airtight, sealable bag.

    How to Freeze Them

    • Once fried, cool the tacos dorados. Place them in a sealable freezer bag.
    • Remove as much air as possible.
    • Thaw the tacos dorados overnight in the fridge.
    • Bake at 350 for 15 minutes. Turn and bake for 5 more minutes.

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    Did you make this recipe? Please rate the recipe below!

    Potato Tacos Dorados on a white plate topped with lettuce, tomatoes, and pickled red onions.

    Table of Contents

    • 1 Potato Tacos Dorados
      • 1.1 Equipment
      • 1.2 Ingredients
      • 1.3 Instructions
      • 1.4 Notes
      • 1.5 Nutrition

    Potato Tacos Dorados

    These crispy Potato Tacos Dorados will rival your favorite Mexican restaurant. Crunchy bites of taco heaven and unbelievably easy to make too. Add your favorite salsa and enjoy!
    4.88 from 8 votes
    Print Pin Rate
    Course: Vegetarian
    Cuisine: Mexican
    Prep Time: 18 minutes minutes
    Cook Time: 32 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 tacos
    Calories: 114kcal
    Author: Maggie Unzueta

    Equipment

    • toothpicks
    • Potato Masher

    Ingredients

    • 3-4 medium-sized Russet potatoes (or 5 small potatoes)
    • 4 cups water
    • 1 tspn salt
    • ½ tspn ground pepper
    • 12 corn tortillas
    • 1 cup oil

    Instructions

    • Peel and dice the potatoes.
    • Place in a stockpot along with the water.
    • Boil until tender.
    • Drain the water.
    • Using a potato masher, mash the cooked potato until smooth.
    • If necessary, add a splash of water.
    • Set aside until ready to use.
    • Heat the tortillas in the microwave for 30 seconds.
    • Turn and heat for another 30 seconds.
    • Place a tortilla flat on the counter.
    • Add 1 tablespoon of the mashed potatoes to one half of the tortilla.
    • Fold over the other half, creating a taco.
    • Insert a toothpick to the top of the center of the tortillas, sealing the taco.
    • Set aside and repeat until done with all the tortillas.
    • Heat oil in a large skillet.
    • Fry the taco in the oil for 2 minutes.
    • Carefully turn the taco and fry on the other side for 2 more minutes.
    • Fry two tacos at a time. Do not crowd the pan. 
    • Place fried taco on a paper towel to drain any excess oil.
    • Cover with aluminum foil to keep warm.
    • Repeat until done frying all the tacos.

    Notes

    Baking instructions:
    Heat oven to 400 degrees F. DO NOT ASSEMBLE WITH TOOTHPICK. Instead, lie them flat on a greased cookie sheet in the shape of a taco. Bake for 15 minutes. Turn and bake for 5 more minutes.
    HOW LONG DO THEY LAST?
    • In the fridge tacos dorados last up to 3 days. Reheat in the oven, or they won’t be as crunchy.
    • Frozen tacos dorados will last up to 3 months. Be sure to store them in an airtight, sealable bag.
    HOW TO FREEZE THEM
    • Once fried, cool the tacos dorados. Place them in a sealable freezer bag.
    • Remove as much air as possible.
    • Thaw the tacos dorados overnight in the fridge.
    • Bake at 350 for 15 minutes. Turn and bake for 5 more minutes.

    Nutrition

    Calories: 114kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 273mg | Fiber: 3g | Sugar: 1g | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    More Mexican Vegetarian Recipes

    • Sopa de Elote topped with cheese, cream, and fresh cilantro.
      Sopa de Elote (Mexican Corn Soup)
    • A tostaguac served on a plate and ready to eat.
      Tostaguac (Guacamole Tostadas)
    • The Halloween Taco Dip served in a baking dip.
      Halloween Taco Dip
    • Totopos (or Mexican tortilla chips) served with guacamole.
      Totopos (Tortilla Chips)

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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      Recipe Rating




    1. Boo

      April 16, 2023 at 12:02 pm

      4 stars
      did add cooked crumbled chorizo with finely chopped jalapeno, finely chopped Sweet Vidalia Onion. Hubby had the potato ones, we had the rest. Was a big hit, no leftovers, They were asking for seconds and wanted more, but all gone, next time make thrice the amount. I am one of your “followers” I love the recipes you send me, so tasty, you prove you can make it fast, but delicious. Thanks for sharing

      Reply
      • Maggie Unzueta

        April 17, 2023 at 7:40 am

        That’s awesome to hear. It sounds like you and your family thoroughly enjoyed the dish and were left wanting more. Don’t hesitate to make a larger batch next time to satisfy those cravings!

        Reply
    2. Olga Harwell

      June 23, 2021 at 9:33 am

      Maggie, I enjoy every recipe you post. I hope you have a recipe for breakfast potatoes. There is a restaurant in Santa Fe, NM, (The Pantry) we love to eat. It is not a fancy restaurant. They serve wonderful Mexican dishes. My husband loves the potatoes served with eggs. The waiter did mention they use paprika in the seasoning. I have searched but no luck. If you have such a recipe would you share. gracias

      Reply
      • Maggie Unzueta

        June 28, 2021 at 12:16 pm

        That sounds so yummy. I wonder what dish it is. I have no clue!

        Reply
    3. Kathryn

      April 19, 2020 at 6:01 pm

      5 stars
      This is PERFECT! I have about a million pounds of potatoes from Costco, so I’m putting these on the list ASAP!

      Reply
      • Maggie Unzueta

        April 20, 2020 at 7:39 am

        Awesome! You’re going to love this recipe.

        Reply
    4. Janelle

      April 19, 2020 at 4:35 pm

      5 stars
      What a great idea! I love potatoes and this sounds devine

      Reply
      • Maggie Unzueta

        April 20, 2020 at 7:39 am

        They are! Hope you give this recipe a try.

        Reply
    5. Denay DeGuzman

      April 19, 2020 at 4:26 pm

      5 stars
      This is the perfect recipe for Taco Tuesday! I love mixing things up with taco fillings, and your delicious potato tacos are an exciting change! Thank you so much for sharing your flavorful recipe.

      Reply
      • Maggie Unzueta

        April 20, 2020 at 7:40 am

        Right! Perfect for Taco Tuesdays.

        Reply
    6. Bintu | Recipes From A Pantry

      April 19, 2020 at 2:33 pm

      5 stars
      These sound so delicious! We love Mexican flavours so will definitely be giving these a try!

      Reply
      • Maggie Unzueta

        April 20, 2020 at 7:39 am

        Great. Thanks for stopping by.

        Reply
    7. Sara Welch

      April 19, 2020 at 2:03 pm

      5 stars
      Enjoyed this for dinner last night; it was easy and delicious and exactly what I needed! Easily, a new family favorite dish!

      Reply
      • Maggie Unzueta

        June 22, 2020 at 11:02 am

        That’s so awesome. Glad you liked it!

        Reply
      • Rick

        October 09, 2021 at 6:23 pm

        I haven’t had these in ages. The time has come!!

        Gracias Maggie!

        Para siempre,
        Rick

        Reply
        • Maggie Unzueta

          October 11, 2021 at 10:13 am

          Yes it has. Hope you like them, Rick!

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