Potato Tacos Recipes

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Potato taco recipes take advantage of the goodness of potatoes combined with all the flavors of your favorite tacos.

Spicy Potato Tacos


  • 1 tablespoon vegetable oil
  • 1 teaspoon fajita seasoning
  • 1 (16-ounce) bag pre-cooked diced red-skin potatoes
  • 1/2 cup pre-sliced mushrooms
  • 1/3 cup reduced-fat Mexican blend cheese
  • 1 (16-ounce) can vegetarian refried beans
  • 3/4 cup cilantro salsa, plus more for serving
  • 1 (5.8-ounce) box white corn taco shells
  • Chopped red onion, tomato, and lettuce, for serving


Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.

In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.

Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.

Heat taco shells in oven for 3 to 5 minutes.

Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.

Serve immediately with salsa.

Tacos de Papa

Recipe courtesy of Average Betty, Food blogger

Yield: 12-16 tacos


Tacos de Papa:

  • 10-12 ounces Idaho Potatoes® peeled & cubed (about 1 1/2 cups diced)
  • 1/2 cup diced onion
  • 1 tablespoon diced jalapeno
  • 2 ounces queso fresco cheese
  • 1/4 teaspoon cumin salt & pepper to taste
  • 12-16 corn tortillas

Avocado relish:

  • 1 ripe avocado, diced
  • 1/4 cup finely chopped onion
  • 1-2 tablespoons diced jalapeno
  • 1/4 cup chopped cilantro
  • 1 small tomato, seeded & diced
  • 1 teaspoon fresh lime juice salt & pepper to taste


To prepare the potatoes:

  1. Peel and chop Idaho® Potatoes.
  2. Place potatoes in a saucepan, cover with water and bring to a boil.
  3. Lower the heat and cover saucepan with lid.
  4. Cook 5-7 minutes, until al dente.
  5. While the potatoes cook, sauté chopped onion and jalapeno until soft and golden.
  6. When the potatoes are cooked, drain water.
  7. Using a fork, combine potatoes with sautéed onion and jalapeno, queso fresco, cumin and salt to taste.

To prepare the avocado relish:

  1. In a bowl combine diced avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice.
  2. Set aside until ready to use.

To prepare the Tacos de Papa:

  1. Heat or steam corn tortillas and carefully fill with potato mixture.
  2. Fold tortilla to form taco.
  3. Heat 1 tablespoon canola or vegetable oil in a skillet.
  4. Fry tacos on both sides until puffed, golden and crispy.
  5. Garnish with shredded lettuce or cabbage, avocado relish and your favorite hot sauce or salsa.
  6. Share and enjoy.

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