tacos de papa

This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.

Instant Pot Chorizo with Potatoes (Chorizo con Papas)

butter, avocado oil

red onion,

garlic cloves,

Mexican Chorizo (casing free

red potatoes,

red bell pepper, stemmed, seeded and diced

jalapeño pepper, stem and seeds removed, minced

sea salt

oregano

chicken broth

eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese

Add the healthy fat of your choice to the Instant Pot and press "sauté". When the fat has melted, add onions,&nbsp;sautéing for five minutes, stirring occasionally. Add the garlic and chorizo and&nbsp;sauté for four minutes, stirring occasionally. Press "keep warm/cancel" button. Add potatoes, red bell pepper, jalapeño pepper, salt, oregano and broth, then stir

Place the lid on the Instant Pot, making sure steam release valve is sealed. Press 'manual' button and set for 9 minutes

When Instant Pot is done and beeps, press "warm/cancel". Using an oven mitt carefully "quick release"/ open steam release valve. When steam stops venting and the silver dial drops, carefully open Instant Pot lid.

Serve immediately with your choice of eggs, avocados, tortillas or optional toppings listed above

NOTE: This recipe was created before the newer Instant Pots that have a burn warning feature. If you have a newer Instant Pot with that feature, you may have to saute on the lowest setting to avoid the warning.

These vegan Crispy Potato Tacos are an easy dinner recipe that your whole family will love and I swear, they're better than Taco Bell! The best part is that the diced potatoes are seasoned with pantry spices and baked on a sheet pan which gives you perfectly crisp potatoes ready to stuff in a flour tortilla and top with your family's favorite taco night toppings!

Vegan Potato Tacos

baby yellow potatoes,

olive oil

cumin

chili powder

garlic powder

Kosher salt

cracked pepper

street taco flour tortillas

Avocado Cream Sauce

cilantro

red onion

Cotija or queso fresco

Heat oven to 425 degrees. Add diced potatoes to a large sheet pan and drizzle with oil.

Sprinkle with cumin, chili powder, oregano, garlic powder, and a couple large pinches of salt and pepper. Toss to coat the potatoes evenly.

Roast for 20 minutes, then flip and roast for another 5-10 minutes or until potatoes are fork-tender. 

Broil potatoes on high for 1-2 minutes or until the taters are crispy on the outside.

Serve roasted potatoes in fluffy flour tortillas with all your favorite taco toppings. We like fresh chopped cilantro, Creamy Avocado Sauce, and crumbled Cotija cheese best!

Hi Kylie! I've made this recipe twice now and we all love it, even the picky ones! It has made its way onto the regular rotation. So easy, filling, and delicious. I've never had the Taco Bell version, but I bet these are better. Thank you!

Potato Tacos, or Tacos de Papa, have crisp seasoned potatoes tucked in soft tortillas, topped with a chipotle crema, avocado, and cilantro.

Potato Tacos (Tacos de Papa)

yellow potatoes, or red potatoes

avocado oil

paprika

salt

vegan mayo,

liquid peppers

lime juice

agave,

tortillas - try making them at home! Delicious!

avocado, sliced

cilantro leaves

Lime wedges

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper (optional, but great for easy cleanup!).

Bring a large pot of water to a boil. Add in potatoes and boil until they are fork tender. Drain, and let the potatoes sit in the colander for a couple minutes. This allows the potatoes to steam themselves dry, which in turn, helps the spices adhere and form a nice crust.

Stir together the crema ingredients while the potatoes simmer and whisk together the cumin, paprika, garlic powder and salt.

Spread the potatoes out on the prepared sheet pan. Drizzle with oil and toss. Sprinkle on the seasoning blend. Toss again to coat well and spread the potatoes out into an even layer. Bake until golden with crispy edges, about 20 minutes.

Serve with warm corn tortillas, crema, avocado slices and cilantro. Enjoy!

I just wanted to comment on your recipe, I didn’t follow it completely due to lack of ingredients. But the potatoes turned out great and I loved the seasoning. I used russet and it turned out well. I also added refried black beans.

This recipe for potato tacos is amazing!! I love that this recipe can be made healthier by baking the potatoes until they are crisp!

These tacos are bomb! Love the seasoning on the potatoes and the crema puts it over the top. So quick and easy that our fam is eating this almost weekly!

I loved the tacos! they were the BOMB! BOMB means good :) Thank you so much!!!

Made these for dinner, they turned out fantastic, we loved them!  We’ll be making these again for sure.  Followed recipe as written, used the smaller amount of chipotle in the crema and that was perfect.  Thank you!

These beauties are crisp outside, creamy inside, and full of bold flavors. They&#x27;re a real favorite around here, especially when paired with simple black bean soup. Here&#x27;s how to make them great.

Crispy Potato Tacos (Tacos de Papa)

(454 grams) Yukon gold potatoes

fine sea salt (divided)

(120 grams) sour cream

onion powder

sweet Hungarian paprika

black pepper

cayenne pepper

corn tortillas

(120 ml) safflower oil, for frying

cheddar cheese

onion

Peel the potatoes and cut into roughly 1-inch cubes. Place in a small pot with cold water to cover and two teaspoons of the salt.

Bring to a boil, then simmer for about 10 minutes, until tender.

Drain and return to pot.

In a small bowl, stir together the sour cream, remaining 1/2 teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper, and cayenne.

Add mixture to potatoes and mash until smooth.

One by one, heat the tortillas on both sides in a dry 12-inch frying pan.

Spread a generous two tablespoons of potato into each tortilla and gently fold to form a taco.

When all tacos are assembled, heat the oil in the same frying pan until thin and shimmering.

Working three to four tacos at a time, fry on one side until crisp, about 90 seconds, then flip and repeat. Drain on paper towels and sprinkle with a little additional salt if you like.

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Instant Pot Chorizo with Potatoes (...

Vegan Potato Tacos

Potato Tacos (Tacos de Papa)

Crispy Potato Tacos (Tacos de Papa)

Top 4 tacos de papa recipes from across the web

The most viewed tacos de papa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chorizo with Potatoes (...

Vegan Potato Tacos

Potato Tacos (Tacos de Papa)

Crispy Potato Tacos (Tacos de Papa)

The most viewed tacos de papa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine