Introduction

These Air Fryer Mashed Potato Tacos are a delightful twist on traditional tacos, featuring creamy mashed potatoes seasoned with warm spices and crisped to perfection in the air fryer. They make a comforting and satisfying meal that’s easy to customize with your favorite toppings.

Air Fryer Mashed Potato Tacos Recipe - Recipe Image

Ingredients

1 pound Russet potatoes (about 3 medium potatoes)
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon chili powder
10 corn tortillas
Lettuce, tomato, avocado, cheddar, red onion, cilantro (for topping)

Instructions

Step 1: Peel and dice the potatoes into 1-inch cubes. Place them in a large saucepan or Dutch oven and cover with cold water. Bring to a boil.
Step 2: Boil the potatoes for about 10-15 minutes, or until they are fork tender and easy to mash.
Step 3: While the potatoes are boiling, add the cottage cheese to a blender and blend until smooth and creamy.
Step 4: Drain the water from the potatoes. Add the blended cottage cheese and all seasonings to the potatoes. Mash until mostly smooth; a few lumps are okay. The mixture should be thicker than traditional mashed potatoes to prevent leaking from the tortillas. Add more cottage cheese or a splash of milk if too thick.
Step 5: Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds to soften.
Step 6: Spread mashed potatoes over half of each tortilla and fold to close.
Step 7: Lightly spritz your air fryer basket with oil spray. Place tacos in a single layer (about 4 at a time) and spritz both sides with oil spray.
Step 8: Air fry at 400°F for 6 minutes. Tortillas will crisp more once removed.
Step 9: Repeat steps 5 through 8 for remaining tacos. Keep cooked tacos warm in the oven, or reheat all tacos in the air fryer for 1 minute before serving.
Step 10: Carefully open each taco and add your preferred toppings such as shredded lettuce and cheddar cheese before serving.

Tips & Variations

Use full-fat cottage cheese for a creamier texture or substitute with Greek yogurt for tanginess.
For extra flavor, add a squeeze of lime juice or diced jalapeños to the mashed potatoes.
Try different toppings like sour cream, salsa, or pickled onions to customize your tacos.
If you prefer a smoother filling, blend the mashed potatoes after mixing in the cottage cheese and spices.

Storage

Store leftover mashed potato filling in an airtight container in the refrigerator for up to 3 days. Keep cooked tacos wrapped in foil or in an airtight container for up to 1 day. Reheat tacos in the air fryer at 350°F for 2-3 minutes to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes work best for a fluffy texture, but you can use Yukon Golds if you prefer a creamier, buttery flavor. Avoid waxy potatoes as they might not mash as well.

Can I make these tacos vegan?

Yes, substitute the cottage cheese with a dairy-free yogurt or blended silken tofu, and use vegan cheese for toppings to keep the recipe plant-based.

Air Fryer Mashed Potato Tacos Recipe

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These Air Fryer Mashed Potato Tacos offer a unique twist on traditional tacos by combining creamy mashed potatoes with smoky spices, all encased in crisped corn tortillas. The mashed potatoes are enriched with smooth blended cottage cheese for extra creaminess, then air-fried to perfection for a crispy taco shell that holds a hearty filling. Topped with fresh vegetables and cheddar, these tacos make a comforting, delicious vegetarian meal that’s quick and easy to prepare.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 tacos 1x
Category: Main Course
Method: Air Frying
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

For the Mashed Potato Filling

1 pound Russet potatoes (about 3 medium potatoes)
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon chili powder

For the Tacos

10 corn tortillas
Lettuce, shredded (for topping)
Tomato, diced (for topping)
Avocado, sliced (for topping)
Cheddar cheese, shredded (for topping)
Red onion, diced (for topping)
Cilantro, chopped (for topping)
Oil spray (for air fryer basket and tortillas)

Instructions

Prepare the Potatoes: Peel and dice the Russet potatoes into 1-inch cubes. Place them in a large saucepan or Dutch oven, cover with cold water, and bring to a boil.
Boil the Potatoes: Boil the potatoes for 10 to 15 minutes, or until they are fork-tender and easy to mash.
Blend the Cottage Cheese: While the potatoes are boiling, add the cottage cheese to a blender and blend until smooth and creamy to create a silky texture.
Mix and Mash: Drain the potatoes thoroughly and return them to the pot. Add the blended cottage cheese along with salt, garlic powder, onion powder, smoked paprika, cumin, and chili powder. Mash the mixture until mostly smooth, leaving a few lumps for texture. The mashed potatoes should be thick enough to hold inside the tortillas without oozing. If too thick, add a little more cottage cheese or a splash of milk to adjust consistency.
Warm the Tortillas: Arrange the corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds to make them pliable.
Assemble the Tacos: Spread a few tablespoons of the mashed potato mixture on half of each tortilla, then fold the tortillas to close them.
Prepare the Air Fryer: Lightly spritz the air fryer basket with oil spray. Place the folded tacos in a single layer inside the basket—about 4 tacos fit comfortably at a time. Spritz the tacos with oil spray on both sides to encourage crisping.
Air Fry the Tacos: Cook the tacos at 400°F (204°C) for 6 minutes. The tortillas will crisp further as they cool slightly after removal from the air fryer.
Repeat and Keep Warm: Repeat steps 5 through 8 for the remaining tacos. Keep finished tacos warm in the oven or briefly reheat all tacos in the air fryer for 1 minute just before serving.
Add Toppings and Serve: Gently pry apart each taco and fill with your favorite toppings such as shredded lettuce, tomato, avocado, shredded cheddar cheese, diced red onion, and chopped cilantro. Serve immediately for best texture and flavor.

Notes

The cottage cheese can be substituted with ricotta for a slightly different texture and flavor.
Adjust seasonings to taste; add a pinch of cayenne pepper for extra heat if desired.
To keep tortillas pliable before air frying, microwaving with a damp towel is essential.
For a vegan variation, substitute cottage cheese with a plant-based cream cheese or blended silken tofu, and use vegan cheese toppings.
Store leftover mashed potato filling in an airtight container refrigerated for up to 3 days. Reheat gently before assembling tacos.

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