Mexi-Tots
Posted: October 9, 2025
Updated: December 4, 2025
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
Taco Time (a PNW Tex-Mex fast food restaurant) had tater tots for as long as I can remember. Like a hamburger without fries, tacos or Crispy Chicken Burritos were not complete unless you got tater tots too – I just associate Mexican-spice inspired tater tots with tacos. My version uses store-bought tater tots (Ore-Ida extra crispy is always a favorite – I just happened across their marketing campaign which is hilarious – however, the store brands work just as well) with just a couple of quick additions of Mexican Seasoning, chicken bouillon powder, salt, and oil to create a quick oven “fried” version that is just as good as the classic version…if not better.
servings – about 9 to 10 tater tots each
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Hands-On Time: 5 minutes
Cooking Time: 10 to 15 minutes
Total Time: 15 to 20 minutes
Equipment
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Ingredients
Item
Quantity
Mise en Place / Notes
frozen tater tots
1
pound
vegetable or olive oil
2
tablespoons
chicken bouillon powder
2
tablespoons
kosher salt (Morton)
2
teaspoons
The Process
Prepare
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1.
Pre-heat air fryer to 400°F or according to the package directions.
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2.
Place 1 pound tater tots in the fryer basket. Sprinkle about 3 tablespoons Mexican Seasoning, 2 tablespoons bouillon powder, and about 2 teaspoons of salt over the tots. Spray generously with oil and toss to spread the seasoning. Add more oil or seasonings as desired. Alternatively, the tots may be mixed in a bowl with oil and seasonings to coat and then added to the fryer basket.
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Cook
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3.
Place basket into the air fryer. After about 5 minutes, toss the tots and respray with oil (if dry). After 10 minutes (or according to package directions) check on the tots – remove from the oven/fryer once they are crispy and golden brown.
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Serve
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4.
Allow to cool for couple minutes, taste, and re-season if needed. Serve hot. If desired, prepare Southwestern Verde Cream Dip, sour cream, guacamole, or salsa for dipping.
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Notes
Meal Suggestions
Use this as a side for tacos, Fajita Sandwiches, Crispy Chicken Burritos, or Mexican Pizza.
Troubleshooting
Soggy Tots: The most common issue with tater tots is sogginess. Ensure tots are spread in a single layer with space between each piece - overcrowding causes steaming. If your oven runs cool, increase temperature by 25°F or use convection setting if available. Preheating your baking sheet while the oven heats can also help achieve initial crispiness.
Uneven Browning: If some tots are darker than others, your baking sheets may be overcrowded. Use two baking sheets if needed, and flip tots halfway through cooking time. Position racks in upper third of oven where hot air concentrates.
Underseasoned Tots: Taste after cooking and re-season as desired while still hot.
Make Ahead
Advance preparation may actually help the seasoning adhere better. Toss the frozen tater tots with oil and seasoning mixture up to 24 hours in advance. Store the seasoned tots in a covered container in the refrigerator, then spread on baking sheets when ready to cook.
Storage & Leftovers
Refrigerator Storage: Store leftover Mexi-Tots in an airtight container in the refrigerator for up to 3 to 4 days. Allow them to cool completely before storing to prevent condensation and sogginess.
Never use the microwave as it makes tots rubbery and soggy. For optimal crispiness, reheat on a baking sheet or basket in a single layer in a 350°F oven for 10 to 15 minutes or use an air fryer at 375°F for 5 to 7 minutes.
Freezer Storage: Cooked tots can be frozen for up to 1 to 2 months. Freeze in a single layer first, then transfer to freezer bags. To reheat from frozen, bake at 425°F for 12 to 15 minutes without thawing.
Substitutions & Variations
The tots can be used as a base for a Mexican-inspired tater tot casserole or loaded tater tots – top with shredded cheese, onion, pickled jalapeños, Pico de Gallo, sour cream, and guacamole.
No chicken bouillon powder…no worries. Other flavors of bouillon or crushed up cubes will provide the same effect. MSG or nutritional yeast can even be used instead to add a bit of umami goodness.
There really isn’t much oil used, so replacing the vegetable oil with whatever you have on hand (like olive oil) won’t impact the flavor by a noticeable difference unless they are really strong like coconut oil (not recommended).
Substitutions & Variations – Shelf-Stable & Frozen Ingredients
This recipe is entirely made of shelf stable and frozen items.
FAQs
Q: What if I don't have an air fryer?
A: Your oven is completely fine. Just pre-heat to 450°F and ensure that the rack on notch above the middle (higher placement = crispier tots) and cook for about 20 minutes on a sheet pan.
Nutrition Facts
serving size: about 9 to 10 tater tots each
| calories | 391 |
% daily value*
| total fat | 20.7 g | 27% |
| saturated fat | 4.2 g | 21% |
| trans fat | 0.4 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 0.2 mg | 0% |
| sodium | 1337.4 mg | 58% |
| total carbohydrates | 46.7 g | 17% |
| dietary fiber | 4.6 g | 16% |
| sugars | 0.0 g | 0% |
| protein | 4.4 g | 9% |
micronutrients
| vitamin a | 652.0 mcg | 72% |
| vitamin c | 3.8 mg | 4% |
| calcium | 39.8 mg | 3% |
| iron | 1.6 mg | 9% |
| vitamin d | 0.0 mcg | 0% |
| magnesium | 26.0 mg | 6% |
| potassium | 278.5 mg | 6% |
| zinc | 0.4 mg | 3% |
| phosphorus | 47.1 mg | 4% |
| thiamin (b1) | 0.1 mg | 7% |
| riboflavin (b2) | 0.0 mg | 2% |
| niacin (b3) | 1.1 mg | 7% |
| vitamin b6 | 0.3 mg | 17% |
| folic acid (b9) | 11.6 mcg | 3% |
| vitamin b12 | 0.0 mcg | 0% |
| vitamin e | 2.1 mg | 14% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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