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Vegan Potato Tacos (Tacos de Papa)

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Vegan Potato Tacos (Tacos de Papa)

This post is sponsored by The Little Potato Company.

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

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.

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

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!

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

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!

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

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!

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

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.

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

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++)

Vegan Potato Tacos (Tacos de Papa) - ilovevegan.com

The Little Potato Company - The Creamer of the cropThis 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) - ilovevegan.com

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Vegan Potato Tacos (Tacos de Papa)

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Brittany Mueller

Yield 10 tacos

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 (1/2 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

  1. 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.
  2. 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.
  3. Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
  4. Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
  5. Prep your desired toppings before frying corn tortillas.
  6. 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.
  7. While tacos are still hot, gently spread them open, add ¼-1/3 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.

Courses Side, Lunch and Dinner

Cuisine Mexican, Vegan

 

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