This post is sponsored by The Little Potato Company.
This recipe has overhauled my taco game. They’re so damn simple and obscenely delicious. "Obscene" is my current go-to word for things that are just TOO MUCH (good or bad), like these tacos, they’re just TOO MUCH DELICIOUS.
Let’s get to the specifics: Crispy fried tacos stuffed with slightly smoky, cumin-spiced Creamer potatoes topped with fresh pico de gallo, ripe avocado, chopped tomato and cilantro. Oh, and a squeeze of lime - Don’t forget the lime wedge!
The filling is a short and simple 7 ingredients: The Little Potato Company’s Little Charmers, vegan butter or olive oil, garlic, cumin, adobo sauce (from a can of chipotle peppers packed in adobo), and salt + pepper. That’s it!
The filling is ready in about 25 minutes. Frying the tortillas takes less than 2 minutes per batch. Totally do-able, even on a weeknight!
Add a spoonful of quick and easy food processor pico de gallo (just 5 minutes to make!), and avocado. Tomatoes and cilantro are good (and pretty too) but they’re already in the pico, so you could skip ‘em if you want. I have and these tacos are still totally BOMB.
I hope you give this recipe a try - I promise, it’s downright life changing. Cinco de Mayo is tomorrow, so take advantage of the opportunity way too many tacos, okay?
If you make this recipe, I wanna see! Tag me on Instagram: @ilovegan ♥ Happy eating!
Customization ideas:
- These would be amazing for breakfast! For added protein, add some leftover tofu scramble or a sprinkle of canned black beans.
- Change up the veggies: shaved cabbage or shredded iceberg would be great for added crunch. (For sweet-savoury lovers, a couple of slices of mango would be A++)
This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com
Vegan Potato Tacos (Tacos de Papa)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 tacos 1x
- Category: Side, Lunch and Dinner
- Cuisine: Mexican, Vegan
Description
Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!
Ingredients
- 1.5 lbs (½ bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
- Salted water, for boiling potatoes
- 2 tbsp vegan butter or olive oil
- 3 cloves garlic, minced
- ½ tsp ground cumin
- 1 tsp salt
- Black pepper, to taste
- 2 tbsp adobo sauce (from a can of chipotle peppers)
- 8-12 corn tortillas
- Canola or sunflower oil, for frying tortillas
- To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Instructions
- Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
- Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
- Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
- Mash ⅓-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
- Prep your desired toppings before frying corn tortillas.
- In a large frying pan, heat a generous amount of oil over medium-high heat (¼” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
- While tacos are still hot, gently spread them open, add ¼-⅓ cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes
Crispy tortilla frying tips:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about ¼ inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
Cheryl O
So delicious!
I added thinly sliced onions to cook w garlic.
I also finely chopped some chipotle peppers & cooked w the cumin & sauce.
These were so good. The family loved them.
Definitely a keeper. Thank you for such a great recipe!
★★★★★
Diya
Love these tacos! Like mentioned by others here, I did my potatoes in the air fryer and added them in with the sautéed peppers later. So colorful and full of great textures and color. Thanks for sharing!
★★★★★
ROBYN
Easy to make for breakfast. Love your recipe much! Please keep sharing!
Erika
Yummm. Anything with potatoes is calling my name. And this recipe has potatoes twice!! These tacos look incredible!
★★★★★
Nicole Madsen
I made these for lunch and it was soooo good! I actually omitted the chili adobo (which I didn't have on hand, but am sure would have made these tacos even more phenomenal). I added some refried beans, fresh tomato, sautéed mushrooms, cilantro, hot sauce and avocado as well into each taco. This was one of our favourite meals! I've never thought to put potatoes into tacos, but it was so flavourful. Thank you for posting!
★★★★★
Jennie
This was so delicious. I will definitely make this again!
★★★★★
Brittany
Thank you so much! I'm so glad you enjoyed it!
Cheryl
Más papas por favor😆
Brittany
I’m a new vegan and this site is really helping me to find different ways to eat healthy and organically but delicious! So glad I ended up on this page, I’ll be making this recipe soon for the kids and I. I honestly thought going vegan was about eating fruits, vegetables and tofu! Lol clearly I am wrong! I made the penne pasta primavera and my children loved it (an 8 year old and 3 year old twins!). Have a blessed day 😊❤️
Brittany
Yay Brittany! Our names are spelled the same 🙂 Congrats on going vegan and I'm sure you'll find plenty more recipes you'll love, even ones with tofu!! 😛 PS: If you DO want to try some kid-friendly tofu recipes, this one: http://www.ilovevegan.com/garlicky-cashew-broccoli-tofu-stir-fry/ or this one http://www.ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu/ (with less sriracha if needed for kids, but other kids have LOVED THEM!)
Holly jade
Yummy! Having a night looking through your blog! In love with your photography!!!! Keep it up <3
★★★★
Brittany
Oohh! Yaya, that's SO lovely to hear. You made my morning 😀 Thanks so much Holly!
Susan George
Potato recipe is a great and unique recipe that serves you with the taste you like.
Brittany
Thanks!
Caitlin | Beauty & Colour
Just found your blog and bookmarked several recipes, everything looks so yummy!
Cruelty Free + VEGAN Beauty Haul
Brittany
Thanks so much Caitlin!
Cheryl
Buen Provecho!
★★★★★
Brittany
I totally agree 😀 Thanks Cheryl!