Step 1

Wash, peel and cube potatoes.

Step 2

Place in a large pot and cover with water.

Step 3

Cover with lid. Place on stove over high heat. Bring to a boil.

Step 4

Reduce heat to a low boil and cook until potatoes are just tender, not mushy.

Step 5

Remove from stove. Drain in a large colander.

Step 6

Transfer hot potatoes to a large bowl. Add vegan mayo, vegan butter, non-dairy milk and salt & pepper.

Step 7

Mash with a hand masher or large spoon until everything is combined. Don't over-mash or add too much milk. Keep the potatoes somewhat dry. A few lumps are perfectly fine.

Step 8

Set aside or refrigerate until ready to use.

Step 9

Using a large knife, quarter the head of cabbage. Remove core.

Step 10

Slice cabbage into thin ¼" to ½" shreds.

Step 11

Place shredded cabbage into a strainer or colander and rinse under water. Drain thoroughly.

Step 12

Peel and dice onion. Peel and mince garlic.

Step 13

Begin heating 1 tablespoon vegan butter & oil in a large skillet over med-high.

Step 14

Add onions. Sauté while frequently stirring until onions become transparent. Reduce heat to medium.

Step 15

Add minced garlic. Stir constantly so it doesn't burn (about one minute). Add seasonings. Continue stirring.

Step 16

Add shredded cabbage and apple cider vinegar. Toss cabbage with a wooden spatula or spoon to thoroughly combine with other ingredients.

Step 17

Continue cooking over medium heat for about 20 minutes, stirring frequently. Add salt & pepper to taste.

Step 18

Once cabbage is tender, lightly browned and caramelized, remove from heat and set aside or refrigerate until ready to use.

Step 19

Preheat oven to 350°F

Step 20

Cut an 18" long sheet of aluminum foil and parchment paper. Layer the parchment on top of the foil.

Step 21

Brush one side of each tortilla with a small amount of cooking oil.

Step 22

Place tortillas on top of each other (4-and place on parchment. Fold parchment paper over and cover securely with foil.

Step 23

Place wrapped tortillas on a rack in a pre-heated 350℉ oven for 3 minutes.

Step 24

Flip packet over and continue heating for 3 more minutes.

Step 25

If you prefer simple "soft" tacos, you can skip the next steps and go ahead & fill the taco shells with heated potatoes, cabbage, cheese and toppings. For crispy taco shells, continue to the next steps.

Step 26

Remove the soft tortillas from foil packet. Carefully place them on a hot (clean) oven rack, draping the tortillas over the rack.

Step 27

Close oven and allow tortillas to bake at 350℉ for about 6-8 minutes until lightly crisp around the edges.

Step 28

Transfer the baked tortillas to a medium size baking dish.

Step 29

Fill each shell with a heaping tablespoon of mashed potatoes.

Step 30

Repeat with cooked cabbage.

Step 31

Top with vegan cheese (we used a combination of ricotta and mozzarella).

Step 32

Place taco-filled baking dish (uncovered) into the oven at 350℉ for about 20 minutes until they're good & hot and the cheese is nice & melty.

Step 33

Serve tacos hot with a variety of toppings (see notes below)