Crispy Mashed Potato Tacos

These crispy mashed potato tacos, filled with crunchy cabbage, creamy mashed potatoes, fresh pico de gallo, and cilantro, are unconventional yet absolutely delicious.

Four crispy mashed potato tacos on a sheet of white paper with a couple lime wedges on the side.

Mashed potatoes in a taco? We were skeptical, too. However, after one bite of these crispy tacos filled with creamy mashed potatoes, crunchy cabbage, fresh pico de gallo, and cilantro, we were completely smitten.–Angie Zoobkoff

Crispy Mashed Potato Tacos

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H
  • Serves 4 to 6
Print RecipeBuy the Eat More Plants cookbook

Want it? Click it.

Ingredients

Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • For the mashed potatoes
  • For the pico de gallo
  • For the mashed potato tacos

Directions

Make the mashed potatoes

Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, 20 to 25 minutes.

Drain the potatoes and transfer them to a large bowl. Place the pot used for cooking the potatoes over medium-high heat and warm 2 tablespoons butter until melted. Add the garlic and cook until fragrant, 30 to 45 seconds. Remove from the heat.

Add the potatoes, 1 tablespoon butter, sour cream or milk, cumin, chili powder, and salt and mash until the potatoes are creamy and smooth. Taste and, if desired, add more butter, sour cream or milk, and/or spices and salt.

Make the pico de gallo

While the potatoes are cooking, make the pico de gallo. In a medium bowl, combine the tomatoes, red onion, lime juice, and cilantro and stir to combine. Season with salt to taste.

Assemble the mashed potato tacos

In a large nonstick skillet over medium-high heat, warm the oil. Spread about 1/4 cup of the mashed potatoes on one side of each tortilla and fold in half to create tacos.

Tester tip: Before assembling your tacos, warm the tortillas in the microwave for about 20 seconds to make them softer and more pliable.

Working in batches, add a few tacos to the skillet, pressing down on the top of each for about 10 seconds to set its shape. Continue to cook until the underside is golden and crisp, 2 to 3 minutes. Carefully flip with a small spatula and repeat on the other side.

Carefully tuck some pico de gallo, cabbage, cotija, and cilantro in each taco. Serve immediately with the lime wedges on the side.

Print RecipeBuy the Eat More Plants cookbook

Want it? Click it.

    Recipe Testers Reviews

    I was so excited to try these mashed potato tacos! They’re on the menu at my favorite Mexican restaurant and I order them every time. They cite a place in Los Angeles as the inspiration, so I'm wondering if it's the same inspiration as this recipe?! If you can't imagine mashed potatoes in a taco, take my word for it, these are so good!

    There are a lot of steps to making these, but each step is small and the tacos come together easily. The toppings really make the difference, so don't eliminate them. I used small corn tortillas and this recipe made 10. When using this size tortilla, you can expect each person to eat 2 or 3.

    HUNGRY FOR MORE?

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    1. I used to eat these tacos when I would go across the border from Laredo this is before food trucks were popular ways to buy them by the back bowls they had a little bit of ground beef not much just like a teaspoon in each taco they were the best the memories I have now I think I’m going to make some thanks

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish