potato tacos

Taco Tuesday just got taken to a whole other level!! These mushroom potato tacos are loaded with flavor, healthy, and easily come together in under 30 minutes. 

Mushroom &amp; Potato Tacos

russet potatoes, cubed

avocado oil

oz baby bella mushrooms, sliced

oz shiitake mushrooms, sliced

white onion

soy sauce

garlic powder

cumin

coriander

salt

pepper

chili powder

paprika

oregano

vegan butter

juice from 1 lime

tortillas

cilantro

sour cream

cheddar shreds

avocado

lettuce

salsa

jalapenos

Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.

Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.

While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).

Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated. 

Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy! 

Made these last night and they were so freaking delicious can't wait to have them again

I would never think to make this combination into a taco but it was SO GOOD and also super filling!  Adding this recipe as a go to for taco Tuesdays!

A shocking idea for tacos but they're seriously the best vegan tacos I've ever had.

Potatoes replace meat in these delicious tacos

Potato Tacos Recipe

potatoes

olive oil

onion powder

salt and pepper (to taste)

flour tortillas (taco sized)

pico de gallo ((optional))

avocado (diced (optional))

Tablespoon fresh cilantro (chopped (optional))

cojita cheese ((optional))

Preheat oven to 425 degrees F.

Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.

Place diced potatoes on the foil-lined pan.

Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.

In a small bowl, mix together cumin, paprika, garlic powder, onion powder, and salt and pepper. Sprinkle over the potatoes and once again, use your hands to incorporate spices over the potatoes.

Bake for 35-45 minutes, until they start to turn a golden-brown, flipping once.

When finished baking, remove from the oven, and split evenly into tortillas. Top with desired toppings (optional toppings are not included in nutritional information)

These copycat Taco Bell Spicy Potato Tacos put a vegan-friendly spin on the fast food favorite! Crispy baked potatoes are coated in smoky seasonings, then layered in tortillas with vegan chipotle sauce.

Spicy Potato Tacos

cornstarch

cayenne pepper

small soft tortillas, warmed

Chipotle Sauce

cheddar cheese

tomatoes

Preheat the oven to 400 degrees F and lightly oil a large rimmed baking sheet or two smaller baking sheets.

Peel the potatoes and dice into 3/4 inch sized chunks. Rinse the potatoes in cold water. In a large pot, bring water to a boil (enough to cover all the potatoes). Carefully add the potatoes and boil for 5-7 minutes. The potatoes shouldn&#39;t be too soft; you should still feel some resistance when pierced with a fork, since we will also bake them.

Drain in a strainer and let sit for about 3 minutes until dry. Once dry, shake the strainer a little. You should see some rough starch on the potatoes.

In a large bowl, combined the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika and cayenne pepper. Toss well to combine.

Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.

Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.

Serve in warmed tortillas with plenty of chipotle sauce, shredded cheese, lettuce and diced tomatoes. Enjoy!

Crispy potato tacos are full of a savory potato mixture, pinto bean puree, and salsa, cooked inside corn tortillas and topped with fresh avocado and cilantro. Crispy on the outside, soft and delicate on the inside.

Potato Tacos

gold potatoes (skin on,

onion

jalapeños

garlic (minced)

cilantro (chopped)

lime juice

Tablespoons taco seasoning

corn tortillas (I used oil-free or flour tortillas)

avocado (sliced thin)

pinto beans (drained)

Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.

Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.

While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.

Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.

Drain the potatoes in a colander and transfer them to a bowl.

Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.

Add the sauteed onions, jalapenos, cilantro, and taco seasoning.

Stir until combined.

In a high-speed blender, combine the pinto beans and salsa.

Blend on high until smooth.

Lay each corn tortilla on a  flat surface.

Then, spread half the tortilla with pinto beans and the other half with the potato mixture.

Add a little extra salsa in the center for added flavor.

Fold each tortilla over; the beans and potato mixture glue the tortilla together.

Fold all 8 before cooking in a non-stick pan.

Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.

Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.

Cook the other side for 10 minutes.

Serve with fresh avocado slices, cilantro, and a side of salsa.

I also made black beans and rice for a side dish.

Another way to enjoy even more crispy tacos is to use an air fryer! 

Assemble the tacos and fold them over in half.

Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.

Repeat as needed.

The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.

Air Fryer Option

These tacos de canasta are filled with beans and potatoes, wrapped in corn tortillas, and steamed in hot chile oil. Don&#39;t forget to top them with salsa verde for an added kick and flavor!

Best Tacos de Canasta

refried beans

potatoes,

plant milk

garlic, finely minced

chipotles in adobo, finely minced

Salt

neutral vegetable oil

ancho chile, de-seeded

guajillo chiles, de-seeded

¼ white onion, roughly chopped

garlic, roughly chopped

~30 corn tortillas

½ white onion, thinly sliced

Salsa verde

Avocados

Prepare a batch of refried black beans, or reheat them if you are using store bought.

Bring a large pot of salted water to a boil, then add in the cubed potatoes. Cook for 15-20 minutes, or until very soft.

Drain the water, then mix in plant milk, minced chipotle chiles, garlic, and salt. Mash until it reaches your desired consistency.

Filling

Heat a cast-iron skillet over medium, then toast the chiles for 30-60 seconds per side, or until fragrant. Bring a pot of water to a boil, then turn the heat off and add the chiles to the water. Cover and let sit for 12-15 minutes to soften.

In the meantime, heat 1 tablespoon of oil in a skillet over medium. Saut&eacute; the onion, for 3 minutes, or until translucent. Add in the garlic and cook for another 1-2 minutes.

Transfer the garlic and onions to a blender with the chiles, remaining oil, and a pinch of salt. Mix the salsa on high until no chunks remain, then strain it back into a pot and simmer over medium.

Chile oil

Line a basket or large stockpot with a towel, then a grocery or garbage bag, followed by a few sheets of butcher paper. Note: if you are using a basket, line it first with aluminum foil to insulate it better.

Heat each tortilla briefly on a dry skillet or comal, then keep them in a towel or tortilla warmer. Add a small scoop of beans or potatoes to each tortilla, fold them in half, and place them inside the prepared basket.

Once you have a full layer of tacos, top them with a handful of sliced onions and a drizzle of hot chile oil. Add another layer of butcher paper on top and continue this process until all the tortillas and fillings are used up.

When it&#39;s full, close the bag and cover the basket or pot with another towel. Leave them to steam for 60 minutes before serving. Serve the tacos with steamed onions, salsa verde, crema, avocado, cilantro, etc. Happy eating!

Assembly

https://www.youtube.com/watch?v=_xMq0QBkXlQ

Try a different way to eat tacos by preparing tacos de canasta. Also known as basket tacos, this take on a popular Mexican street snack is filled with beans and potatoes, then wrapped and steamed in hot chile oil. Top them with a zesty salsa verde for a delicious way to curb your appetite!

Ingredientes en Espa&ntilde;ol:
Rellenos
Frijoles refritos
3 papas blancas
1/2 taza de leche de soya
1-2 dientes de ajo
2 chipotles adobadas
Sal al gusto
Salsa
2 tazas de aceite vegetal
1 chile ancho
2 chiles guajillos
1/4 cebolla blanca
2 dientes de ajo
Sal al gusto
~30 tortillas de ma&iacute;z
Servir
Cebolla blanca
Salsa verde
Aguacate
Cilantro

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#tacosdecanasta #baskettacos #tacosalvapor

Tacos de Canasta (Basket Tacos)

These delicious crispy potato tacos are ready in under 25 minutes, and make the perfect flavor-packed Mexican side dish. Served here with a creamy jalapeno dip and pickled red onions.

Crispy Potato Tacos Recipe

mini tortilla wraps

white potatoes

tbsp oil

tsp cumin

tsp black pepper

cayenne chili pepper

garlic cloves,

fresh, chopped cilantro

Dice your potatos into cubes and add them...

Dice your potatos into cubes and add them to a saucepan. Add just enough water to cover the potatoes, then bring to a boil and cook until the potatoes are tender (10-15 minutes).

Drain the potatoes and add them to a...

Drain the potatoes and add them to a large mixing bowl.

Add the minced garlic, chopped cilantro, sour cream,...

Add the minced garlic, chopped cilantro, sour cream, seasonings, and cheese, and mix/mash the ingredients until fully combined.

Spread the potato filling over your tacos, and...

Spread the potato filling over your tacos, and then fry the tacos for 1-2 minutes on each side until crispy.

Serve with pickled red onions and a creamy...

Serve with pickled red onions and a creamy jalapeno dressing.

Top 7 potato tacos recipes from across the web

The most viewed potato tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Mushroom & Potato Tacos

Potato Tacos Recipe

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Potato Tacos

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Top 7 potato tacos recipes from across the web

The most viewed potato tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom &amp; Potato Tacos

Potato Tacos Recipe

Spicy Potato Tacos

Potato Tacos

Potato Tacos

Best Tacos de Canasta

Crispy Potato Tacos Recipe

The most viewed potato tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mushroom & Potato Tacos