Crispy Potato Tacos - She Likes Food

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These Crispy Potato Tacos are a simple and easy weeknight dinner that’s also really flavorful and delicious.

I hope you all had a great weekend. It’s been way too hot here lately, but thankfully, my in-laws are visiting this week and staying somewhere with a pool. So, that’s where I’ll be for the next seven days.

These Crispy Potato Tacos are based on one of the first recipes I ever posted here. I’m a little embarrassed to share the link, but it’s also fun to see how my photography has evolved in the past three years.

However, one thing that hasn’t changed is my love of potatoes and tacos! This taco recipe is still based on the potato tacos from one of the Mexican restaurants in town, but we don’t go there as often these days. The service seemed to go downhill a bit, and they started charging for chips. They do still have the best margaritas in town, though! But sometimes, it’s much easier to re-create something at home than to go out, and my husband and I are quite the homebodies, so it works out.

Crispy Potato Taco Recipe Ingredients

• Potatoes – I made these tacos with two large russet potatoes, cut into bite-sized pieces.
• Olive oil
• Spices – This recipe calls for ground cumin, paprika, garlic powder, salt, and black pepper.
• Corn tortillas – If you prefer flour or non-corn gluten-free tortillas, those will work, too!
• Optional toppings – Lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro, etc.

How To Make These Crispy Potato Tacos

1. Add the chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
2. Heat a large skillet over medium heat and add olive oil, potatoes, and all the spices. Stir until all the spices are evenly incorporated, and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat.
3. Fill corn tortillas with the desired amount of potatoes and top with favorite toppings.

Recipe Tips and Thoughts

• These Crispy Potato Tacos are a great vegetarian and vegan taco option that even my meat-eating husband loves!
• They’re incredibly easy to make, as they require just one main ingredient. And when there are very few ingredients in a recipe, you gotta make them good! I boil the potatoes and then fry them up crispy with a few spices.
• Store the filling in an airtight container in the fridge for up to four days. Reheat in the oven or microwave (however, the potatoes will not be as crispy).

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Vegetarian Taco Recipes?

Seasoned Sweet Potato Tacos Pumpkin and Black Bean Tacos Blackened Tofu Tacos Loaded Guacamole Tacos Roasted Sweet Potato and Black Bean Tacos Crispy Buffalo Tofu Tacos Potato Tacos with Spicy Ranch Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Print Recipe

Ingredients

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• 2 large russet potatoes, cut into bite size pieces
• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Corn tortillas
• Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro

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Instructions

1. Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
2. Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat.
3. Fill corn tortillas with desired amount of potatoes and top with favorite toppings.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dinner, Gluten Free, Vegan, Vegetarian