These Easy Crispy Potato Tacos are a vegetarian taco recipe that the whole family will love! With crispy fried potatoes, cheese, tomatoes, lettuce, and more, this simple dinner is the perfect option for your next Taco Tuesday!
Simple Potato Tacos Recipe
Sometimes we need a tasty but easy dinner recipe that everyone can assemble themselves. That is where these Easy Crispy Potato Tacos come in! Using a few shortcuts, this dish will be ready in less than half an hour!
If you’ve ever tried a spicy potato taco at Taco Bell, you may have thought about how you’d make some yourself. That requires a lot of steps, but it doesn’t have to.
Instead of taking the time to fill a large pot with cold water, cook some russet potatoes, make sure that they’re tender, and then cut them into small pieces, buy a bag of hash brown cubes.
Don’t take the time to put garlic powder, onion powder, chili powder, and other taco seasonings together, just pick up a taco seasoning packet at the grocery store.
There are other Mexican potato tacos (called tacos de papa) that are much more intricately fried potato tacos. That is not what these are.
This is an easy recipe with lots of flavor that will work for taco night or any night that you have a hankering for Mexican food and very little time. Enjoy!
- Be sure to taste-test the potatoes to make sure that they have cooked through before serving them.
- You can use either flour tortillas or corn tortillas for these tacos. You could also use crunchy taco shells.
- Assemble your tacos in warm tortillas or room temperature tortillas, whatever your personal preference.
- I used Mexican cheese, but you can use cheddar cheese, Monterey Jack, or anything else for your tacos.
- You can easily make this a spicy potatoes taco recipe by adding some cayenne pepper to the taco seasoning or adding a spicy chipotle sauce or hot sauce to your various favorite taco toppings.
How To Make Crispy Potato Tacos
Easy Crispy Potato Tacos Ingredients:
16 oz diced frozen hash brown potatoes
8 fajita size tortillas
1 packet taco seasoning
2 tablespoons vegetable oil or olive oil
1/2 cup shredded cheese
1/2 cup green onions, chopped
1/2 cup Roma tomatoes, chopped
1/2 cup shredded lettuce
Sour cream (optional)
Flexible spatula or wooden spoon
Step 1: Take out a cutting board and chop your lettuce into shreds, your tomatoes into chunks, and slice your green onions. Set them aside.
Step 2: In a large frying pan over medium heat, add your oil, frozen potatoes, and taco seasoning. Stir to make sure that the diced potatoes are fully coated with the taco seasoning.
Step 3: Cook for 15-20 minutes, stirring frequently and doing your best to keep them in a single layer.
Your potatoes are done when they are hot in the middle, tender to the touch, and have a crispy texture.
Step 4: Once finished, add about 1/3 cup of potato filling to each tortilla.
Step 5: Add some shredded cheese, shredded lettuce, diced tomatoes, and anything else you’d like.
Serve immediately and enjoy!
How To Store Leftover Crispy Potato Tacos
These are easiest stored if the tacos are not assembled yet. If they have not been assembled, cover each bowl with plastic wrap and keep them in the refrigerator for up to 4 days.
If the tacos have already been assembled, store any leftover tacos in an airtight container in the refrigerator for up to 3 days. Be aware that the tortillas will get soggy the longer you leave them.
How Can I Make These Tacos Vegan?
Yes! These are vegetarian tacos, but you can easily make them vegan tacos by using vegan cheese and/or vegan sour cream. You could also omit those ingredients altogether.
Most tortillas are vegan, but you may want to double-check the ingredients on the specific package at your store.
Can I Make My Crispy Potatoes In The Air Fryer?
Yes! Spray your air fryer basket with nonstick cooking spray. Lay the potato cubes in a single layer. If there are too many, you may have to make two batches.
Cook the potatoes for 5 minutes at 400 degrees. Remove the basket and pour the potatoes into a large bowl. Mix them with 2 tablespoons of vegetable oil and the taco seasoning packet. Stir until everything is well coated.
Put the potatoes back into the basket and cook for another 5 minutes at 400 degrees. Take them out and flip over the potatoes.
Put them back in for another 5 minutes at 400 degrees, but be sure to check on them halfway through. Different sizes of potatoes will take more or less time to cook.
What Else Can I Add To My Crispy Potato Tacos?
The key to personalizing these tacos is to use your favorite toppings. You can use all of the ingredients above and substitute or add things like guacamole, pico de gallo, diced red or yellow onions, black olives, or squeezed lime juice.
You could also add ground beef, ground chicken, or soy crumbles. The potatoes themselves are a hearty starch, but black beans, refried beans, pinto beans, or canned corn are all tasty options to include as well.
Can I Use Sweet Potatoes Instead Of Regular Potatoes In This Potato Taco Recipe?
Yes! You won’t see a lot of sweet potato tacos at your local Mexican restaurant, but that doesn’t mean that you can’t make them at home.
Cook the sweet potato cubes in the same way that you fry the hash brown cubes in the pan. Season them with taco seasoning.
Cook until they are fork tender and golden brown, which may be a little longer than 20 minutes depending on the size of the cubes you use.
Can I Turn These Into Breakfast Tacos?
Yes! Just like other hash brown recipes that you might make as an easy weeknight dinner, this can be turned into breakfast in minutes.
While you could actually eat these tacos just as they are for breakfast, you could also layer the potatoes with scrambled eggs, shredded cheese, tomatoes, and avocado slices.
Wrapped up in some soft tortillas, you’ve got a delicious breakfast.
Are You Looking For More Handheld Lunch Or Dinner Recipes? Here Are Some Of My Favorites:
- Homemade Pretzels Dogs With Cheese
- Easy Monte Cristo Sliders
- Easy Homemade Pizza Pockets
- Peanut Butter And Jelly Rollups
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- 16 oz diced frozen hash brown potatoes
- 8 fajita size tortillas
- 1 packet taco seasoning
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup shredded cheese
- 1/2 cup green onions, chopped
- 1/2 cup Roma tomatoes, chopped
- 1/2 cup shredded lettuce
- Sour cream (optional)
- Cilantro (optional)
- Take out a cutting board and chop your lettuce into shreds, your tomatoes into chunks, and slice your green onions. Set them aside.
- In a large skillet over medium heat, add your oil, frozen potatoes, and taco seasoning. Stir to make sure that the potatoes are fully coated with the taco seasoning.
- Cook for 15-20 minutes, stirring frequently. Your potatoes are done when they are hot in the middle, tender to the touch, and have a crispy texture.
- Once finished, add about 1/3 cup of crispy potatoes to each tortilla, followed by shredded cheese, shredded lettuce, diced tomatoes, and anything else you'd like.
- Serve immediately and enjoy!
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Serving Spoons Stainless Steel Slotted Spoons Large 8.7 inches Utility Advanced Performance Skimmer Perforated Slotted Spoons Buffet Cooking LONGAIXIN
Annovero Serving Bowls, Set of 3 Large Porcelain Dishes for Entertaining, Big Bowl, Large Bowls for Eating, for Soup, Salad, Pasta, Parties, Fruit, Chips, 9.5 Inch Diameter, 72 Fluid Ounce Capacity
Sweese Porcelain Serving Bowls for Entertaining, 10-18-28-42 Ounce, Microwave & Dishwasher Safe, Large Serving Dishes, Prep Salad Bowls for Thanksgiving Christmas, White
Amount Per Serving: Calories: 728Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 16mgSodium: 1588mgCarbohydrates: 80gFiber: 7gSugar: 3gProtein: 13g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.