Dinner

Tacos Dorados with Potato and Queso Fresco Recipe

Name: Tacos Dorados with Potato and Queso Fresco Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Potatoes; 2 tablespoons Unsalted Butter; 1/2 cup Milk; 4 tablespoons Onion, chopped; 1 cup Queso Fresco, divided; Salt, to taste; 16 White Corn Tortillas; As needed Frying Oil; 1 cup Lettuce, shredded; 1/2 cup Salsa; 1/2 cup Mexican Crema; 1/4 Red Onion, thinly sliced

ByNoah Steele December 26, 2025December 26, 2025

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Introduction

Tacos Dorados are crispy fried tacos filled with a creamy potato and cheese mixture. This Mexican favorite is perfect for a comforting meal that delivers both texture and flavor in every bite.

Three tacos sit side by side on a white plate, each with a golden, slightly crispy shell folded to hold the filling. Inside, layers start with shredded orange carrots and small green pieces, followed by diced red tomatoes and white sauce drizzled softly over the top. Crumbled white cheese is sprinkled on the outsides and over the filling. The plate rests on a white marbled surface with some cheese crumbles scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Queso Fresco
2 Potatoes

1/2 cup Milk
2 tablespoons Unsalted Butter

4 tablespoons Onion, chopped
1/2 cup Salsa

16 White Corn Tortillas
Frying Oil, as needed
1 cup Lettuce

1/2 cup Mexican Crema
1/4 Red Onion
Salt, to taste

Instructions

Step 1: Cook the potatoes in boiling salted water until soft. Drain well, then mash them and mix with unsalted butter, milk, chopped onion, and half of the queso fresco until smooth and creamy.
Step 2: Fill each white corn tortilla with the potato mixture, fold, and secure with a toothpick. Heat frying oil in a pan and fry the tacos until golden and crispy on both sides. Drain on paper towels.
Step 3: To serve, top the tacos with shredded lettuce, salsa, Mexican crema, the remaining queso fresco, and thinly sliced red onion.

Tips & Variations

For extra flavor, add a pinch of cumin or chili powder to the potato filling before assembling the tacos.
Use fresh corn tortillas for better texture or lightly warm them before filling to prevent cracking.
Swap queso fresco for cotija or a mild feta for a different cheese profile.

Storage

Store any leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispiness rather than microwaving.

How to Serve

Three tacos sit side by side on a white plate, each with a folded golden yellow corn shell. Inside, the tacos have several layers: a base of shredded orange carrots, topped with chopped green and red vegetables, a thick layer of white creamy sauce, and crumbly white cheese sprinkled on top and around the plate. The plate rests on a white marbled surface with some cheese crumbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the potato and cheese filling can be prepared a day in advance and refrigerated. Reheat gently before assembling to make filling easier to spread.

What can I use instead of Mexican crema?

If you don’t have Mexican crema, sour cream or plain Greek yogurt are good substitutes that provide similar creaminess and tang.