Dairy-Free Crispy Potato Tacos
Get ready to savor a plant-based fiesta with these Dairy-Free Crispy Potato Tacos—perfect for vegans and anyone seeking a satisfying, dairy-free meal! This recipe features golden, oven-roasted potatoes seasoned with smoked paprika, garlic powder, and cumin for a smoky, flavorful base. Wrapped in warm corn tortillas and topped with creamy avocado, juicy tomatoes, fresh cilantro, and a spicy kick from jalapeños, these tacos deliver a harmonious blend of textures and bold flavors. Quick to prep and ideal for busy weeknights, the recipe is naturally gluten-free, loaded with vibrant ingredients, and completely dairy-free, making it a crowd-pleaser for any occasion. Whether you're hosting taco night or crafting a nourishing dinner, these crispy potato tacos will steal the spotlight!
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas
- 2 pieces avocado
- 1 piece lime
- 0.5 piece red onion
- 0.5 cup fresh cilantro
- 1 cup diced tomatoes
- 1 piece jalapeño
Instructions
Preheat your oven to 425°F (220°C).
Peel and dice the potatoes into small cubes, about 1/2 inch each.
In a large bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper until evenly coated.
Spread the coated potatoes evenly on a baking sheet lined with parchment paper.
Bake in the preheated oven for 30-35 minutes, or until potatoes are golden brown and crispy, flipping halfway through.
While the potatoes bake, prepare the toppings. Dice the avocado and red onion, chop the cilantro, and slice the jalapeño.
Squeeze the juice of one lime over the diced avocados and mix gently.
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are warm and pliable.
Once the potatoes are crispy, remove them from the oven.
Assemble the tacos by adding a spoonful of crispy potatoes into each tortilla.
Top with avocado, diced tomatoes, red onion, cilantro, and sliced jalapeños as desired.
Serve immediately and enjoy the crunch and flavors of these dairy-free crispy potato tacos!
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 466.0 g | 169% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 27.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 7035 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
