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Tacos Dorados


Tacos dorados de papa – crispy fried potato tacos! These tacos dorados are filled with creamy mashed potatoes and fried for an extra crunchy golden shell. They’re especially tasty topped with sour cream queso fresco dip!

Tacos dorados de papa (crispy fried potato tacos) with a tasty queso fresco sauce!

Tacos dorados recipe

Potatoes are my favorite food…Puerto Rican papas rellenas (beef stuffed mashed potato balls) are one of the absolute best potato dishes!

There are so many ways to enjoy papas, but one of my favorites are these tacos dorados de papa (crispy fried mashed potato tacos)!

Tacos dorados de papa - crispy mashed potato fried tacos!

Tacos dorados means “golden tacos” – a beautiful name for tacos fried until golden brown.

Tacos dorados can be filled with anything. Chicken, cheese, beans, you name it!

My grandmother was famous for her beef and potato filling for dorado tacos.

My grandfather-in-law stuffs his tacos with raw beef and then fries them.

Tacos dorados de papa (crispy fried potato tacos) with a tasty queso fresco sauce!

As a potato lover, I can’t get enough of the creamy mashed potato filling combined with the shatteringly crisp taco shell!

So good you don’t even need meat! Plus, they’re great to make for vegans or vegetarians.

After cooking you can open them up and fill them with your favorite taco toppings, or you can pile them all on top.

For me, I love these with just my homemade queso fresco dip and a few extra dashes of hot sauce.

It’s a cool and creamy sour cream dip with crumbled cheese, cilantro and other spices. Delicioso!

And if fried food is not your thing, try my abuela’s papas con huevos (potato and egg tacos).

Tacos dorados de papa (crispy mashed potato fried tacos) with a tasty queso fresco sauce!

How to make tacos dorados

For tacos dorados de papa, we start with the potatoes. Peel and cut into large, even chunks.

Bring to a boil in water that’s been salted with about 2 tablespoons of salt.

Don’t forget the salt! This is where most of the flavor gets added.

Boil until they can easily be pierced with a fork, then drain the water.

Tacos dorados de papa - crispy mashed potato fried tacos!

Put the potatoes back in the pan and return to the heat to “dry” them.

You want the excess water to evaporate or it will react with the oil when frying causing a mess.

Mash until smooth and season to taste with salt and pepper. Sometimes I like to add a few dashes of cumin and garlic powder as well.

Place a large spoonful of the mash (about 3-4 tablespoons) onto a tortilla and fold in half. You can also roll them up like taquitos.

How to make tacos dorados de papa - como hacer tacos dorados

To keep the filling from escaping, you may want to secure the edges with two toothpicks.

Fry these potato tacos in hot oil. It doesn’t need to be very deep – just enough to completely cover the bottom of the pan.

Since these are already fully cooked, simply fry until they are golden brown, then flip and fry the other side.

I enjoy these hot, cold or room temperature, but definitely with that queso fresco dip!


Mexican Tacos Dorados de Papa - easy, crispy fried potato tacos filled with mashed potatoes! #mexicanfood #tacos #tacotuesday

Tacos dorados de papa (crispy fried potato tacos) with a tasty queso fresco sauce!

Tacos Dorados de Papa

Yield: 10 tacos
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Tacos dorados de papa - crispy fried potato tacos stuffed with mashed potatoes. Creamy, crunchy, delicioso!


  • 1 lb russet potatoes, peeled and cut into 2-inch chunks
  • 10 corn tortillas
  • Salt and pepper
  • Oil, for frying
  • Queso Fresco Dip (optional)
  • Cheese, lettuce, tomato, hot sauce or desired toppings


  1. In a large pot of salted water, add the potatoes and bring to a boil over high heat. Cook for about 15 minutes, or until fork tender.
  2. Drain the water and return the potatoes to the pan over medium heat to evaporate any excess water. Remove from heat and mash until smooth. Season to taste with salt and pepper.
  3. Divide the mashed potatoes among the tortillas (3-4 tablespoons) and fold in half. Secure with a toothpicks, if desired. You may also roll them up like taquitos (secure with toothpick if needed).
  4. Heat oil in a large frying pan. Working in batches, fry tacos until golden and crispy, about 1-3 minutes per side. Drain on paper towels.
  5. Remove toothpicks from tacos and serve with queso fresco dip, or your favorite taco accompaniments such as cheese, lettuce, tomato, onion, hot sauce, sour cream, etc. 

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Nutrition Information:
Yield: 5 Serving Size: 2 tacos
Amount Per Serving: Calories: 314

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Tacos Dorados de Papa recipe - these fried potato tacos were sooo crispy!! and easy with mashed potatoes! Good for my vegan vegetarian friends too! #mexicanfoodrecipe #tacos


Friday 27th of August 2021

Hello! I'd love to try these but was a little unsure how to secure the tacos with the toothpicks. Can you explain that in a little more detail please? Not sure of where you actually put the toothpicks. Thanks!


Saturday 28th of August 2021

I'm sorry I didn't take a picture of that! After you fold the tortilla in half, thread a toothpick near the edge. You can use one in the middle or 2 kind of on the sides. Toothpick goes in the front and then comes back from behind like a little stitch.


Friday 12th of February 2021

I make this at LEAST once a month! After frying the potato tacos, we "fill them" with: *a drizzle of any canned tomato sauce *dash of salt *a drizzle of red or green salsa *crumbled queso fresco *shredded cabbage If there are any leftovers, we just microwave them. They are still delicious!


Friday 12th of February 2021

Thanks for sharing, that sounds amazing!


Wednesday 9th of December 2020

Have you every made these in advance? In the morning for dinner time? I’m trying to plan the best way to make about 100 of these so I’m seeking advice so my tortillas don’t dry out


Thursday 10th of December 2020

Hi Bridgette, these taste best when they're hot and fresh. The best option would be to fill them in advance them and then fry before serving. If that's not an option, I have eaten leftovers and I prefer them room temperature (my family just leaves them out on paper towels) or refrigerated and then reheated in the oven for optimal crispness. I don't think dryness will be a problem. Hope that helps!

meat handler

Monday 9th of September 2019



Thursday 11th of July 2019

Can these be air fried for a healthier version?


Thursday 11th of July 2019

I don't have an air fryer so I can't say if they work, but if you try it please let us know the results!

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