vegan 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.

Try our flavorful vegan fried potato tacos for a delicious plant-based twist on a classic favorite.

Vegan Fried Potato Tacos

vegetable oil

potatoes

tsp salt

yeast

tsp cumin

tsp chili powder (or red pepper flakes)

full-fat coconut cream

flour tortillas

cashews (soaked)

water

lime juice

cilantro (stems removed)

salt (more

peeling

Start by washing, peeling, and cutting the potatoes into small cubes. Place them in a large stockpot filled with salted water. Bring the pot to a boil and cook the potatoes for 10 to 12 minutes until they become tender. Once done, drain the water and set the potatoes aside.

mashing

In a bowl, combine the potatoes with salt, nutritional yeast, garlic powder, paprika, cumin, chili powder, and an additional pinch of salt. Mash the mixture until the potatoes are well seasoned and combined.

frying

Heat vegetable oil in a skillet over medium heat. Spread the seasoned potato mixture onto tortillas and fold them in half. Fry the tacos for about 2 minutes per side or until they turn golden and crispy.

blending

While the potatoes are cooking, blend cashews, avocado, water, lime juice, cilantro, and salt until the mixture becomes smooth. Adjust the salt to taste.

serving

Serve the fried potato tacos with the prepared sauce and your preferred taco toppings.

https://content.jwplatform.com/videos/lQx0kBsF.mp4

Delight in the crispy and flavorful Vegan Fried Potato Tacos, packed with golden potatoes wrapped in a crunchy shell for an unforgettable meal.

Vegan Crispy Fried Potato Tacos

These Mexican inspired Vegan Potato Tacos are the perfect healthy plant-based meal for dinner! They are gluten-free, oil-free and loaded with crispy cornmeal potatoes, spiced veggies and creamy avocado!

Vegan Potato Tacos (Oil-free!)

(627 grams) chopped and peeled red potatoes

(15 grams) fresh lime juice

(30 grams) water (add more as needed to make the cornmeal stick)

(40 grams) cornmeal

fine sea salt

(210 grams) chopped bell peppers

(80 grams) chopped onion

corn or flour tortillas

Mexican Tahini Sauce

scale.

Peel and chop your potatoes into 1/2 inch pieces.

Add 1 tablespoon lime juice and 2 tablespoons water to a large bowl and toss the potatoes in it to coat well. Preheat your oven at this time to 415 degrees and line a large sheetpan with parchment paper, do not use foil or the potatoes will stick!

In a separate small bowl or cup, combine the cornmeal, chili powder and salt. (listed under the "potatoes") Toss that over the potatoes and stir to coat the potatoes well. If needed, add a tiny bit more water to make the cornmeal stick to the potatoes. Drain over a strainer any excess liquid and shake it off, you don't want the potatoes too wet before going into the oven. Spread them out evenly on the prepared pan. Bake for 25-30 minutes or until golden brown.

While the potatoes are cooking, prepare the veggie mixture. Add all the ingredients listed under "veggies" to a large pan and stir well. Cook over medium heat for about 8 minutes with the lid on. They should be tender and the water evaporated after 8 minutes. Check on them a couple of times while they are cooking. If more water is needed, add just a tiny bit more. You don't want any remaining water though after they are done cooking.

Remove your potatoes from the oven and immediately scrape them from the paper using a thin metal spatula. These tend to stick a bit, so you will need to use a spatula to remove them rather quickly to a plate. A thin spatula makes this easy.

Serve in a bowl or in tacos or whatever you like. I eat them both as just breakfast potatoes and in tacos as a lunch/dinner. Top with the avocado and Mexican tahini sauce.

These potatoes need to be eaten immediately while they are crispy, as they will start to soften sitting at room temperature. For leftovers and to make them crispy again, simply add them back to the oven at 300 degrees for just a few minutes.

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)

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

Top 5 vegan potato tacos recipes from across the web

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

Top Tags

Mushroom & Potato Tacos

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Potato Tacos

Top 5 vegan potato tacos recipes from across the web

The most viewed vegan 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

Vegan Fried Potato Tacos

Vegan Potato Tacos (Oil-free!)

Potato Tacos

Potato Tacos

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

Mushroom & Potato Tacos