Crispy Potato Tacos (Tacos de Papa)

Golden, crispy potato tacos are filled with mashed potatoes and tangy creamy jalapeño sauce. Air fryer, baked, and fried methods included!

Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Appetizers, Side Dish

Cuisine: Mexican

Servings: street-size tacos

1 pound Yukon Gold potatoes peeled and quartered into uniform pieces
1 cup creamy jalapeño sauce see Notes
1 teaspoon sea salt or to taste
18 street-size corn tortillas OR use regular corn tortillas (will yield less)
1-2 tablespoons avocado oil for brushing. Any high-smoking point neutral oil works. Or use a spray.

Get Recipe Ingredients

Make the salsa and boil potatoes: First, start the creamy jalapeño sauce. While it simmers, boil the potatoes in generously salted water until just fork-tender (about 10 minutes). Drain and add to a medium bowl.
Mash and season: Add the prepared salsa and salt. Mash with a potato masher until mostly smooth (it's okay for some texture). Taste and adjust salt.
Preheat your air fryer to 390°F. Continue filling tacos while it preheats.
Warm and fill tortillas: Warm tortillas in microwave (wrap in damp towel, microwave 20 seconds) until pliable. Spoon 2-3 tablespoons of mashed potatoes onto one half, fold, and gently press closed.
Cook the tacos: Brush or spray the outside of the tacos with avocado oil. Arrange in a single layer without overlapping (work in batches if needed). Air fry at 390°F for 7-10 minutes, flipping halfway, until crisp and golden (see Notes for baking and frying methods).
Serve: Top with salsa pico de gallo, pickled carrots and jalapenos, vegan cashew lime crema, fresh guacamole, and your favorite salsas. The remaining creamy jalapeño sauce works great, or pair with salsa tatemada.

Creamy jalapeno sauce: You can also substitute the sauce with my vegan chipotle sauce, avocado tomato salsa recipe, or creamy tomatillo salsa with chile de arbol.
Potato prep: If peeling potatoes ahead of time, keep them submerged in a bowl with cold water to prevent browning.
Oil-free: You can skip the oil for air fryer or baked methods. Tacos will be less crispy and more cracker-like but still delicious.
Baked method: Preheat oven to 425°F. Place tacos on a parchment-lined baking sheet and lightly brush or spray the outside with oil. Bake for 15-20 minutes, flipping halfway through, or until golden and crisp.
Fried method (traditional): Heat ½ inch of oil in a skillet over medium-high heat. Fry tacos for 2-3 minutes per side, until golden and crisp. Drain on paper towels and sprinkle with salt if desired, while hot.