Tacos Dorados (Fried Tacos)
Tacos Dorados de Papa are crispy fried potato tacos filled with creamy, seasoned mashed potatoes and fried until perfectly golden. They’re simple, affordable, and one of my family’s favorite meals, especially for Sunday dinner.
Reader Dina says: “So delicious! Yum!” ★★★★★
Tacos dorados can be filled with beef, chicken, pork, or other fillings, but my favorite version is made with potatoes, or papas. The creamy potato filling and crispy corn tortillas make such a comforting combination.
These are a family favorite and my father-in-law’s most requested dish for Sunday dinner.
Ingredients
- Russet Potatoes – Cook until fork-tender so they’re easy to mash into a smooth filling.
- Butter – Used to sauté the onion and adds richness to the potatoes.
- Onion – Adds savory flavor. For picky eaters, you can leave it out and use onion powder instead.
- Sour Cream – Helps bind the mashed potatoes so the filling stays inside the tacos while frying.
- Salt and Pepper – Season the potato filling to taste. Garlic salt can also be used instead of regular salt.
- Corn Tortillas – Corn tortillas get crisp and golden when fried.
- Oil – Use a neutral cooking oil suitable for frying.
How to Make the Potato Filling
- Cook the potatoes. Boil the potatoes until fork-tender, then drain.
- Sauté the onion. Melt the butter in a pan and sauté the onion until softened and lightly browned.
- Mash the potatoes. Add the cooked potatoes to the pan and mash until smooth.
- Finish the filling. Turn off the heat and stir in the sour cream, salt, and pepper. Taste and adjust the seasoning as needed.
How to Make Tacos Dorados
- Warm the tortillas. Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds, or until soft and pliable. Keep them covered while assembling the tacos so they don’t dry out.
- Add the filling. Place about 2 tablespoons of potato filling in the center of each tortilla, leaving some space around the edges.
- Fold the tacos. Fold each tortilla in half and press lightly to help seal it.
- Fry until golden. Fry the tacos in hot oil until golden and crispy on both sides, then transfer them to a rack or paper towel to drain.
If you’re making a large batch, keep the finished tacos warm in a 200°F oven while you fry the rest.
Tips and Notes
- Keep the tortillas warm. Warm, pliable tortillas are less likely to crack when folded.
- Don’t overfill the tacos. About 2 tablespoons of filling is enough and helps prevent the potatoes from spilling out.
- Leave room around the edges. Keeping the filling away from the edges makes the tacos easier to seal.
- Season the potatoes well. Taste the filling before assembling the tacos and adjust the salt and pepper as needed.
- Keep batches warm. Place finished tacos in a 200°F oven while frying the remaining tacos.
How to Serve Tacos Dorados
You can gently open the tacos and add the toppings inside or pile them on top like a Tostada. I’m serving mine with the tomato salsa I use for my Picadillo Tacos.
For some heat, add Chile de Arbol Salsa. Other toppings include shredded lettuce, sour cream, radishes, queso fresco, Pickled Red Onions, Mexican crema, or avocado.
Storage and Reheating
Store leftover tacos in an airtight container in the refrigerator. Reheat them in the oven or air fryer until warmed through and crispy again.
Tacos Dorados FAQs
Yes. Flour tortillas will work, but the texture will be different. Corn tortillas become crisp and crunchy, while flour tortillas stay slightly softer on the inside.
Yes. Spray the tacos with oil and bake or air fry them at 400°F until crispy, about 8–15 minutes. The texture will be different from deep-fried tacos. You can also use the method from my Baked Chicken Flautas.
More Taco Recipes
Tacos Dorados de Papa Recipe
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Ingredients
- Nuetral Oil (for deep frying the tacos)
- 2 Russet Potatoes
- 2 tablespoon Butter
- ½ cup White Onion diced
- ¼ cup Sour Cream
- Salt and Pepper to taste
- 12 Corn Tortillas
Tomato Salsa
- 4 Roma Tomatoes
- ¼ teaspoon Salt or Garlic Salt
- Jalapeno (if you want it spicy)
Toppings: Shredded lettuce, radishes, queso fresco, or pickled onions
Instructions
- Peel and cut the potatoes into large chunks. Place in a pot of water and bring to a boil. Simmer until potatoes are soft then drain the water.
- In a non-stick skillet add butter, then add onions and sauté until translucent.
- Add cooked potatoes to the skillet, and mash until smooth.
- Turn off the heat, add sour cream, and season with salt and pepper. Taste to make sure the seasoning is good. Remove from heat and allow to cool slightly.
- Wash Roma tomatoes and cut slits on the top making an X. Place them into a small pot with water and bring to a boil for 4 minutes or until the skin starts to peel off.
- Remove tomatoes from the water and allow them to cool. Peel off the skin and place tomatoes in a blender with salt or garlic salt. If you want the sauce spicy, add a jalapeno here. Blend until smooth and set aside.
- Wrap the corn tortillas with a damp paper towel and microwave for about 30 seconds, or until warm.
- Place 2 full tablespoons of the mashed potato mixture on each tortilla, fold it in half and gently press down to create a seal. Do not let the potato mixture reach the edge of the tortilla.
- Heat a cast iron skillet with oil, enough to cover the tacos at least halfway. Once the oil reaches 350° F. Carefully place a couple of tacos in the oil. Don't overcrowd the pan.
- Cook until each side is golden. Remove tacos and allow to drain before serving.
- Serve the tacos with tomato salsa and toppings of your choice.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
So delicious! Yum!
Yes! They are a treat 🙂