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Potato Tacos/Tacos De Papa



– 3 medium potatoes, unpeeled and left whole – ¼ cup Real California Crema Con Sal – Salt and pepper to taste – 3/4 cup vegetable oil – 16 corn tortillas – 2 cups lettuce – 1 cup Real California Queso Fresco, crumbled – 4 radish, sliced – ½ cup pickled jalapeño slices and carrot rounds – 2 cups guacamole – 1/2 cup Real California Crema Mexicana – ½ cup salsa roja :Potatoes, Crema, Tacos, Meatless, Hispanic, Queso Fresco, Hispanic Dairy, Cheese
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Place the whole potatoes in a medium pot over medium high heat and cover with hot water. Do not peel or cut them. Bring water to a boil and cook for 40 minutes or until potatoes are fork tender.

Discard water from the pot and allow potatoes to cool. Wait until they’re cool enough to handle (about 20 minutes), then peel and discard skin.

Place potatoes in a large bowl, then mash with a potato masher until crumbly. Pour in Real California Crema Con Sal and continue mashing until you have a smooth paste. Season the potatoes with salt and pepper. Set to the side.

Heat corn tortillas over an open flame on both sides for 30 seconds.

Fill the center with 3 tablespoons mashed potato paste. Then fold the tortilla over so both edges touch. Secure closure with a toothpick.

Pour 1 inch vegetable oil into a large frying pan. Allow oil to heat over a medium flame. Add tacos in batches to the frying pan and fry on both sides for 5 minutes or until hard crisp. Make sure not to overcrowd the pan.

Remove from frying pan and drain on a paper towel lined plate. Let tacos cool for a few minutes then carefully remove toothpicks. Open the shell and stuff with Queso Fresco, lettuce, radish, pickled jalapeño slices and carrot rounds, and guacamole.

Drizzle top with Real California crema and salsa roja.

Prep: 15 minutes

Cook time: 60 minutes

Yields: 16 Tacos De Papa


Recipe and image created by Nicole Presley/@presleyspantry for the CMAB