Crispy potato tacos

These crispy potato tacos are one of my kid’s favorite Mexican meals ever, and to tell you the truth… mine too.

In Mexico, crispy tacos are party food and street food at its best. When we lived in Monterrey, Mexico and I celebrated my kids’ birthdays I always served “flautas“.

In every kid’s party we went there were always crispy tacos on the menu. If you go to carnivals or food markets you will always find a vendor on the street preparing and selling taquitos.

crispy potato tacos

And when you try them you’ll see why this are so popular. They are so good! For this version of potato taquitos or vegan crispy potato tacos I used mashed potatoes I had as leftovers in the fridge.

But you can stuff the corn tortillas with anything that you want and they will turn out delicious. Taquitos can be made with mashed sweet potatoes, vegan cheese, mushrooms, black beans, lentils, zucchini and the list of options goes on and on.

crispy potato tacos

tips, tricks & other recipes:

In this list, you’ll find the best tricks on how to make crispy potato tacos.

And the toppings…. OMG… YUM. So let me give you some tips and tricks to prepare the perfect vegan taquito.

  • Make these vegan flautas when you have some mashed potatoes leftovers.
  • I have made these with mashed sweet potato, cauliflower puree, and they always turn out delicious.
  • Use Authentic Mexican salsa verde to finish them up and a good drizzle of Mexican crema will take them to another level.
  • I do not deep fry my flautas, I just pan fry them in a good cast-iron skillet… yes I know… I’m making this healthier.
  • Heat the tortillas before rolling the crispy potato tacos. You need them to be pliable.
  • You can prepare them and then freeze them. Thaw and pan fry. These are best eaten freshly made.
crispy potato tacos
This will be the perfect Mexican vegan menu:

・Mexican vegetable soup

・These potato tacos with a side of refried beans 

・For dessert... avocado chocolate mousse

・To drink.... healthy almond horchata
crispy potato tacos

・Use iceberg, romaine lettuce or green cabbage to finish this crispy potato tacos.

・You could use raw salsa verde, cooked salsa verde or a super powerful guac to finish them up.

・I also like to eat them with thinly sliced radishes and some Mexican pickled red onions

So here is the recipe for these

crispy potato tacos

and if you prepare them and like them please share the recipe and the blog. I would love to see your creations on  FB, INSTAGRAM  @piloncilloyvainilla #piloncilloyvainilla . Or maybe you wanna save it for later on Pinterest.

Flautas de papa, crispy potato tacos
5 from 6 votes

Crispy potato tacos

This recipe for crispy potato tacos is authentic Mexican food, Prepare the tacos with only three ingredients and finish with your favorite toppings.
10 mins
10 mins
20 mins
4 persons
Calories: 347kcal


  • 12 corn tortillas
  • 1 cup mashed potatoes
  • 4 tablespoons of vegetable oil or avocado oil
  • 4 long wooden skewers

To serve

  • thinly sliced romaine lettuce or green cabbage
  • radishes thinly sliced
  • cilantro
  • Guacamole
  • Salsa verde


  • Heat tortillas on a skillet for 10-15 seconds to make them pliable.
  • Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
  • Repeat with all the tortillas.
  • In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
  • Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
  • Repeat until all the tacos are done.
  • To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.



Calories: 347kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 310mg | Fiber: 6g | Sugar: 1g | Vitamin C: 12mg | Calcium: 67mg | Iron: 1mg
Course: Appetizer
Cuisine: Mexican vegan
Keyword: crispy potato tacos, vegan flautas, vegan taquitos
Author: Piloncillo&Vainilla
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Scott Gombar

5 stars
This sounds really tasty. I love potatoes and tacos so it makes sense! I will give this a try.

Caitlin Dani

These look so delicious! We will make these for dinner this weekend.


I’m not a vegan but I love Mexican food and these do sound pretty good


Wow, I have never had a crispy potato taco before. They look so good! I am salivating while looking at the pictures. Thanks for sharing!

Terri Beavers

5 stars
Those look absolutely amazing. I have yet to find a taco recipe that I didn’t love. I’m going to try to make this when the grandkids come to visit.


Sounds delish and very filling. Corn tortillas, mash and veggies, that should def stick to the stomach!


This looks good. I always appreciate simple but good recipes that keep my family and myself full.

Dominique Brooks

I have never thought about mashed potatoes in a taco — hmm I am getting more ideas! This sounds delish! Thanks for sharing!

Olga Zak

I love potatoes very much. So I will give this a try because it looks so tasty and crispy. Thanks for sharing!


Hi! Can these be made without oil? Think they could be baked crispy and taste just as good? Thanks!

Patricia Zerpa

5 stars
Love this recipe for a friday night dinner, yummy!!!


Do you add anything (seasoning) to the potatoes?

Blanca D

5 stars
OMG this is how I like my potato tacos served, with lots of lettuce! I love them

Enriqueta E Lemoine

5 stars
Ale my mouth is watering with these crispy flautas! I never had crispy potato tacos!


5 stars
Im so much into tacos right now and your ideas are mind blowing for beginners; healthy, delicious and easy!!! I must try these flautas!