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.

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

Four crispy mashed potato tacos on a sheet of white paper with a couple lime wedges on the side.
These crispy mashed potato tacos, filled with crunchy cabbage, creamy mashed potatoes, fresh pico de gallo, and cilantro, are unconventional yet absolutely delicious.
Molly Krebs

Prep 30 mins
Cook 30 mins
Total 1 hr
4 to 6 servings
461 kcal
5 from 1 vote
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For the mashed potatoes

  • 2 pounds russet potatoes peeled and cut into 1-inch (2.5-cm) chunks
  • 3 tablespoons unsalted butter (1 1/2 oz) or as needed 2 cloves garlic, minced
  • 2 tablespoons sour cream or milk or as needed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

For the pico de gallo

  • 3/4 cup grape or cherry tomatoes quartered
  • 1/4 cup diced red onion
  • Juice of 1/2 lime
  • 2 tablespoons coarsely chopped fresh cilantro
  • Salt

For the mashed potato tacos

  • 1/2 cup vegetable or canola oil
  • Ten to twelve (6-inch) corn tortillas
  • Shredded red cabbage
  • 1/2 cup crumbled cotija cheese
  • Fresh cilantro leaves
  • Lime wedges


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

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Show Nutrition

Serving: 1portionCalories: 461kcal (23%)Carbohydrates: 72g (24%)Protein: 12g (24%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mg (14%)Sodium: 557mg (24%)Potassium: 1186mg (34%)Fiber: 7g (29%)Sugar: 4g (4%)Vitamin A: 693IU (14%)Vitamin C: 22mg (27%)Calcium: 195mg (20%)Iron: 4mg (22%)

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.

Originally published February 1, 2020


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  1. I’ve been making similar tacos since the early ’70s. I mix the potatoes with ground beef, about even I’d say. Other than that, everything is the same. Everyone that has ever had them thinks they are the best! My daughter always calls them Farmer’s Tacos and now that my grandchildren are grown with families, they make them, too!

  2. I was wondering…can you add the potato filling after frying the tortillas..I mean I know you can..but does frying the tortillas with the filling inside make for a better taco..?

    1. Ken, I don’t know how much it impacts the flavor, though I suspect it is probably better tasting to fry it all together. My main concern would be that I think it would be a little awkward to try and stuff a hot fried shell with hot mashed potatoes without everything breaking apart.

  3. 5 stars
    These mashed potato tacos were bomb! I used 13 4-inch corn tortillas and still had a lot of potato filling leftover. Served with the pico de gallo but added a Fresno chili for heat and used creamy French feta instead of cotija. Will definitely make them again.

    1. Yum! Thanks, Alexandra. We’re delighted that you loved them so much and appreciate you taking the time to let us know.

  4. 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

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