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potato tacos served
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5 from 6 votes

Potato Tacos

Crispy potato tacos are full of a savory potato mixture, pinto bean puree, and salsa, cooked inside corn tortillas and topped with fresh avocado and cilantro. Crispy on the outside, soft and delicate on the inside.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entrees
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 783kcal


  • 12 gold potatoes skin on, cut into equal-sized quarters
  • ½ red onion diced
  • 2 jalapeños seeds and deveined, and diced
  • 2 cloves garlic minced
  • ½ cup cilantro chopped
  • ¼ cup lime juice
  • 2 Tablespoons taco seasoning

Additional Ingredients

  • 8 corn tortillas I used oil-free or flour tortillas
  • 1 avocado sliced thin
  • ¼ cup cilantro for garnish
  • 1 cup fresh salsa

Pinto Bean Puree

  • 15 ounces pinto beans drained
  • ½ cup salsa


  • Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.
  • Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.
  • While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.
  • Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.
  • Drain the potatoes in a colander and transfer them to a bowl.
  • Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.
  • Add the sauteed onions, jalapenos, cilantro, and taco seasoning.
  • Stir until combined.
  • In a high-speed blender, combine the pinto beans and salsa.
  • Blend on high until smooth.
  • Lay each corn tortilla on a flat surface.
  • Then, spread half the tortilla with pinto beans and the other half with the potato mixture.
  • Add a little extra salsa in the center for added flavor.
  • Fold each tortilla over; the beans and potato mixture glue the tortilla together.
  • Fold all 8 before cooking in a non-stick pan.
  • Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.
  • Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.
  • Cook the other side for 10 minutes.
  • Serve with fresh avocado slices, cilantro, and a side of salsa.
  • I also made black beans and rice for a side dish.

Air Fryer Option

  • Another way to enjoy even more crispy tacos is to use an air fryer! 
  • Assemble the tacos and fold them over in half.
  • Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.
  • Repeat as needed.
  • The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.


  • Assembling all the tacos before cooking them makes it easier to cook them.
  • If batch cooking in an air fryer, prepare a baking sheet in a 325-degree oven to keep the cooked tacos warm while batch cooking the others.
  • The corn tortillas will get crispy and not stick in a non-stick pan. You do not need to add any oil or cooking spray.
  • Do not flip the tacos until each side is crispy and brown.
  • To reheat potato tacos, use a microwave on the reheat option or cook in a skillet or air fryer again for a crispy taco.
  • Avoid adding too much salsa inside the tacos to prevent sogginess.
  • Serve with vegan sour cream, guacamole, and salsa on the side.
  • If using flour tortillas, the cooking time is cut in half. Also, be sure the potato mixture is hot before cooking.
  • Do not mash potatoes with an electric mixer; use a fork instead.
  • Ensure the potato mixture and beans are the base for the corn tortilla. The salsa goes last, or it will make the tortillas break before cooking.


Serving: 4g | Calories: 783kcal | Carbohydrates: 155g | Protein: 26g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 402mg | Potassium: 3279mg | Fiber: 30g | Sugar: 10g | Vitamin A: 956IU | Vitamin C: 124mg | Calcium: 196mg | Iron: 8mg