ObiHomemade Vegan Potato Tacos Recipe
There are times we want to have something that is familiar but not too familiar that it starts feeling boring, we want something exciting for dinner. At such times, I think potato tacos make an excellent choice because it meets both the familiarity and excitement qualifications. I know it might not be the most popular type of tacos out there, but I can guarantee you that it’ll change your mind and convert you to a believer of the awesomeness of potato tacos.
If you want something crispy, special and flavorful, I’m sure you would enjoy this. Especially for a vegan who loves to try varieties of foods. My job here is to introduce you to potato tacos if you haven’t tried it before, and out you through the steps needed to have some tacos that really feel homemade. Like with many other vegan recipes, you should know potato tacos is not immune to customization, you can actually tweak some ingredients to your taste, but ensure to not miss out on using Yukon gold or Russet potatoes.
Let’s get into the recipe proper.
Homemade Vegan Potato Tacos Recipe
Equipment
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Spatula
- Measuring spoons
Ingredients
For the Potatoes
- 1½ lbs potatoes Yukon gold or russet, peeled and diced small
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
For the Tacos
- 8 small corn tortillas
- 1 cup shredded red cabbage or lettuce
- ½ cup pico de gallo or diced tomatoes
- 1 avocado sliced or mashed
- Fresh cilantro chopped
- Lime wedges for serving
Optional Sauces
- Vegan sour cream
- Salsa verde
- Chipotle vegan mayo
Instructions
Cook the potatoes
- Bring a pot of salted water to a boil. Add diced potatoes and cook for 8 to 10 minutes until just fork-tender. Drain and let them steam-dry for a few minutes.
Season and crisp
- Heat olive oil in a large skillet over medium-high heat. Add the potatoes, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Cook for 12 to 15 minutes, stirring occasionally, until golden and crispy on the outside.
Warm the tortillas
- Heat tortillas in a dry skillet or directly over a gas flame until warm and slightly charred.
Assemble the tacos
- Spoon crispy potatoes into each tortilla. Top with cabbage, pico de gallo, avocado, and cilantro.
Serve
- Finish with a squeeze of fresh lime and your favorite vegan sauce.
Nutrition
Obi
Cindy
