Go Back
+ servings
Potato Tacos Dorados on a white plate topped with lettuce, tomatoes, and pickled red onions.
Print Recipe
5 from 6 votes

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!
Prep Time18 mins
Cook Time32 mins
Total Time50 mins
Course: Vegetarian
Cuisine: Mexican
Servings: 12 tacos
Calories: 114kcal


  • toothpicks
  • Potato Masher



  • 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.


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.
  • 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.
  • 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.


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