Dairy-Free Spicy Potato Tacos
These Dairy-Free Spicy Potato Tacos are a flavor-packed, plant-based delight that’s perfect for taco night or a casual dinner with friends. Roasted russet potatoes seasoned with a smoky and spicy blend of paprika, chili powder, and cumin take center stage, offering a crispy and bold filling. Topped with vibrant shredded red cabbage, fresh cilantro, and a creamy chipotle lime sauce made with vegan mayonnaise, these tacos are bursting with zesty goodness. Wrapped in warm corn tortillas, they deliver an irresistible combination of textures and flavors, all without dairy. Ready in just 45 minutes, this easy, gluten-free recipe is a must-try for anyone seeking a delicious twist on traditional tacos.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 2 cups red cabbage
- 0.5 cup fresh cilantro
- 2 pieces lime
- 0.25 cup vegan mayonnaise
- 2 peppers chipotle peppers in adobo sauce
- 1 teaspoon maple syrup
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Peel and dice the potatoes into 1/2-inch cubes. Place them in a large mixing bowl.
Drizzle the olive oil over the diced potatoes. Add the smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated with the spices.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping the potatoes halfway, until they are golden brown and crispy.
While the potatoes are roasting, prepare the chipotle lime sauce. In a blender or food processor, combine the vegan mayonnaise, chipotle peppers, juice of 1 lime, and maple syrup. Blend until smooth and creamy. Adjust seasoning if needed.
Shred the red cabbage and slice the second lime into wedges for serving. Chop the fresh cilantro.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
To assemble the tacos, place a scoop of roasted potatoes onto each tortilla. Top with shredded cabbage, a drizzle of chipotle lime sauce, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
Enjoy your Dairy-Free Spicy Potato Tacos while they’re warm!
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 28.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5307 mg | 113% | |
*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.
