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Crispy Potato Tacos

Serves: 4-5
These crispy tacos are vegetarian and the perfect appetizer to serve with a side of salsa or cheesy dip.


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  • 1 lb gold potatoes, scrubbed and diced
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Generous pinch salt and pepper to taste
  • 4 oz Rizo Bros Queso Oaxaca, shredded
  • 10-12 corn tortillas
  • Avocado oil, to pan fry
  • Rizo Bros Cotija, to serve
  • Salsa, to serve


  1. Add diced potatoes to a large pot and cover with water. Bring to a boil over medium heat, then reduce to a simmer. Cook until the potatoes are fork tender, about 10 minutes.
  2. Drain the potatoes then transfer to a bowl. Let cool for 5 minutes. To the bowl, add the paprika, garlic powder, onion powder, salt and pepper. Mash the potatoes, mixing with the spices, until mostly smooth. Fold in the shredded cheese
  3. Scoop about 2 tablespoons of the potato mixture into the center of one side of each tortilla and fold the other side over top.
  4. Heat a large skillet over medium heat and add enough oil to coat a layer at the bottom of the pan. When the oil is hot, add a couple tacos to the skillet. Cook for about 2 minutes on each side, until golden and crispy. Remove with tongs and place on a towel lined plate. Continue with the remaining tacos.
  5. Serve the tacos topped with grated cotija and desired sauces such as salsa and sour cream.