Tacos De Papa

Posted by on Sep 8, 2013 in Cooking | 4 comments

Tacos De Papa

Argh.  I had the best intentions for this Home-Grown theme.  But my garden has other plans.  There are some sort of aphid in one of my tomato plants and it is 105 degrees outside and I refuse to deal with them until it cools down (when it might be too late).  The spaghetti squash seem to be hovering on the edge of ripeness.  Actually I have no idea how I know if the spaghetti squash are ripe.  I am learning how to garden as I go along.  So, I will try to post home-grown recipes as I have them, but mostly I’m just going to be posting recipes from what I have on hand.  They will largely  feature seasonal fruits and veggies, since we almost never buy produce except what is in the CSA box.  Hope nobody is too dissapointed!

So, KZ Cakes posted this amazing looking recipe for tater tot dumplings.  Which I despair of making gluten free, but maybe I will try someday.  But mostly they made me want tacos de papa.  I first experienced tacos de papa in a sort of hole-in-the-wall mexican restaurant deep in the San Fernando Valley.  I don’t even remember the name of the restaurant.  When I ordered I had absolutely no idea they would be fried, and this created a bit of panic because oil tends to be contaminated with all sorts of things I don’t tolerate (like gluten and fish), but I lived through it.  And they were amazing.  But I never went back to get more because of the whole fryer thing.  I got some non-fried ones at another restaurant but they weren’t nearly as good.  Obviously fried = better.  So when I got the craving for them the only hope was to make them myself.



The filling is basically boiled potatoes, lightly mashed and then spiced with salt and pepper.  A lot of the flavor comes from frying the tacos.  If you don’t want to fry the tacos, you might want to stir-fry the boiled potatoes with a little bit of oil until browned.


I left the tacos themselves fairly bland to allow the toppings to shine through.  I made a cabbage slaw and some pico de gallo.  The cabbage is lightly brined with some pineapple and lime juice and a little vinegar.  As you can see I have not mastered the art of finely slicing cabbage, but it will wilt a bit in the vinegar.  If you think ahead you might want to make these and the pico the night before and let them sit.tacosdepapa-1

The pico de gallo is pretty basic but I put a little mango in it for sweetness


And a little oregano from my garden.  Whatever happens, I still have my herbs.  *sniff*.


And here’s the taco in all it’s glory:


I put a little WayFare sour cream on top.  This might be my new favorite vegan sour cream.  I find the Tofutti stuff tastes a little plastic-y and when I make home-made sour cream with cashews and vinegar it’s a bit, well, vinegary.  This has a lovely, subtle, creamy flavor.  The texture is a little grainy, more yougurt-y than sour cream-y, but I don’t really notice it as I eat.  It is gluten free, but has an oat base, so be warned if you are sensitive.  It is also soy-free and I beleive nut-free so it’s pretty allergy freindly.  The same company makes a hickory cheddar spread, which reminds me a little of the port wine cheese spread I used to love as a child.   Which makes me think I might have to try adding some port wine to it.

Tacos De Papa
Fried potato tacos with cabbage slaw and pico de gallo.
Recipe type: Dinner, Vegan, Gluten-Free
Cuisine: Mexican
Serves: 6-8
  • Corn Tortillas
  • 3-4 medium sized potatoes, peeled and coarsely chopped
  • Salt and Pepper to taste
Cabbage Slaw
  • ½ head cabbage
  • 2 tbsp cider vinegar
  • Juice of 1 lime
  • ¼ c pineapple juice
Pico de Gallo
  • 3 medium sized tomatoes, chopped
  • 1 white or red onion, chopped
  • 1 jalapeño pepper, seeded and minced
  • 2-3 cloves garlic, minced
  • 1 mango or ½ c frozen mango, chopped
  • Juice of 2 limes
  1. Boil potatoes until fork tender. Drain, then lightly mash. You still want chunks, but not large ones. Season with salt and pepper.
  2. Heat ½ inch of canola or other high-heat oil in a frying pan over medium-high heat.
  3. Heat the tortillas in the microwave wrapped in moist paper towels for 30 seconds or so, until warm and soft.
  4. Place about ¼ cup of potato filling in the tortilla and fold tortilla in half. It might help to use a toothpick to keep the tortilla closed while frying. Place taco in hot oil and fry until crisp and golden brown.
  1. Core and finely shred cabbage.
  2. Pour lime juice, pineapple juice, and cider vinegar over the cabbage and toss well to coat. Let sit for as long as possible, preferably overnight.
Pico de Gallo
  1. Mix ingredients together and let sit, preferably overnight.
This makes a lot of tacos, easily enough for 6-8 hungry people, but it is easy to cut the recipe in half!





  1. That looks damn good!
    It’s a good thing you use seasonal produce. Hope your tomatoes will survive :-)

    • Thanks!

  2. Ohhhh these look sinfully good and like the perfect comfort food :)

    • They are very very stomach ache inducing but so worth it.