If you’re looking for a quick Mexican dinner that feels comforting, homemade, and full of flavour, these crispy fried taquitos with potato and mushroom filling are perfect.
They’re one of my favourite antojitos mexicanos for busy days when you still want something delicious and satisfying on the table. Simple ingredients, a hearty filling, and fresh toppings come together to create a meal everyone loves.
Taquitos are a classic part of Mexican home cooking, humble, versatile, and incredibly satisfying. Traditionally made with corn tortillas filled with meat, beans, or vegetables, they are rolled or folded and fried until golden and crispy.
In my kitchen, I love making them with what I already have at home. This version uses potatoes and mushrooms, which create a soft, savoury filling that is both comforting and budget-friendly.
Topped with fresh lettuce, avocado, radishes, crema, and salsa, these taquitos become a complete meal full of texture and flavour.
The best part? You can make them in under an hour, making them perfect for weeknights or last-minute dinners.
Table of Contents
- What are taquitos?
- Why you’ll love this recipe
- Frequently asked questions (FAQ)
- What you’ll need
- How to make step-by-step
- Tips for making the best taquitos
- Do’s and don’ts
- Storing and reheating
- Recipe variations
- Interesting facts
- Final thoughts
What Are Taquitos?
Taquitos are traditional Mexican antojitos made by filling tortillas, folding them, and frying them until crispy. They are usually served with fresh toppings like lettuce, crema, cheese, and salsa.
They are popular because they are easy to make, affordable, and endlessly adaptable depending on what you have in your kitchen.
Why You’ll Love This Recipe
- Quick and ready in under an hour
- Made with simple, everyday ingredients
- Crispy, comforting, and full of flavour
- A great vegetarian option
- Perfect for family dinners or casual gatherings
- Customisable with your favourite toppings
FAQ
Can I bake these taquitos instead of frying?
Yes, you can bake them at 200°C until golden and crisp, although frying gives the best traditional texture.
Can I make the filling ahead of time?
Absolutely. The potato and mushroom filling can be prepared a day in advance and stored in the fridge.
What tortillas should I use?
Corn tortillas are traditional, but you can use flour tortillas if preferred.
Can I make them vegan?
Yes — simply skip the crema and cheese or use plant-based alternatives.
What You’ll Need
For the filling:
- 15 corn tortillas (preferably slightly cold or day-old)
- 2 large white potatoes
- 250g mushrooms, finely chopped
- Salt, to taste
- Pinch of dried oregano
For frying:
- 2 cups avocado oil or vegetable oil
For serving:
- Shredded lettuce
- Sliced avocado
- Sliced radishes
- Crema or sour cream
- Queso fresco or feta cheese
- Spicy salsa
Tips for Making the Best Taquitos
- Always warm tortillas before filling to prevent cracking
- Don’t overfill — it makes them easier to fry
- Fry in batches for even crispiness
- Use medium heat so they cook through without burning
- Drain well after frying for maximum crunch
What to Do and Not to Do
Do:
- Use slightly dry or day-old tortillas for best texture
- Keep oil at steady medium heat
- Prep all toppings before frying
Don’t:
- Don’t fry on high heat (they’ll burn quickly)
- Don’t overcrowd the pan
- Don’t skip draining excess oil
Storing and Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days
- Reheat in the oven or air fryer to bring back crispiness
- Avoid microwaving as it softens the texture
Recipe Variations
- Add cheese inside the filling for extra richness
- Swap mushrooms for beans or shredded chicken
- Add chilli or chipotle for a smoky flavour
- Try sweet potato instead of white potato
- Make mini taquitos for party appetisers
Interesting Facts
- Taquitos are often called flautas in some regions of Mexico, especially when made with flour tortillas
- They are part of the wider category of antojitos, meaning “little cravings”
- In Mexico, they are commonly eaten as street food or family-style meals
- Every region has its own version with different fillings and toppings
Final Thoughts
These crispy potato and mushroom taquitos are everything I love about Mexican home cooking — simple, comforting, and full of flavour.
They are perfect for busy days when you still want something homemade and satisfying, and they always bring people together around the table.
Listo. Provecho!
Karlita x
Crispy Fried Taquitos with Potato & Mushroom Filling
Ingredients
Method
- Peel and cut the potatoes into chunks. Place them in a pot of salted boiling water and cook until soft (about 12–15 minutes). Drain well and mash until smooth. Season with salt and set aside.
- Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add the chopped mushrooms, season with salt and a pinch of oregano, and cook for about 8–10 minutes until soft and lightly golden. Set aside.
- Mix the cooked mushrooms with the mashed potatoes until well combined. Taste and adjust seasoning if needed.
- Shred the lettuce, slice the avocado, and thinly slice the radishes. Set aside so everything is ready for serving.
- Heat each tortilla briefly in a dry pan until soft and flexible. This prevents them from breaking when folding.
- Place a spoonful of filling onto one side of each tortilla and fold it over to form a half-moon shape. Repeat until all tortillas are filled.
- Heat the oil in a frying pan over medium heat. Once hot, fry the taquitos in batches (3–4 at a time) for about 2 minutes per side, or until golden and crispy.
- Remove and place on a paper towel or colander to drain excess oil.
- Arrange the taquitos on a large platter. Top with shredded lettuce, avocado slices, radishes, crema, and crumbled cheese.
- Serve with spicy salsa on the side so everyone can add their own heat.
Notes
- Warm tortillas are key to prevent cracking
- Don’t overfill or they may open while frying
- Keep oil at medium heat for even crispiness
- Drain well after frying for the best texture
- Best served immediately while hot and crispy
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