Soy-Free Crispy Potato Tacos
Indulge in the irresistible crunch and bold flavors of these Soy-Free Crispy Potato Tacos, a plant-based delight that’s perfect for taco night! Featuring golden Yukon Gold potatoes seasoned with smoky paprika, cumin, and garlic powder, the potatoes are roasted to perfection for a crispy, satisfying texture. Piled onto warm corn tortillas and topped with a medley of fresh ingredients like shredded lettuce, juicy cherry tomatoes, red onion, and jalapeño slices, each taco is drizzled with a creamy avocado-lime sauce that ties it all together. Completely soy-free and packed with wholesome veggies, this recipe is easy to make and ready in under an hour—perfect for feeding a crowd or savoring solo. These tacos are great for vegetarians, those with soy allergies, or anyone seeking a vibrant dish full of fresh flavors and textures!
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Recipe Information
Ingredients
- 6 pieces Small Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Corn tortillas
- 1 large Avocado
- 1 large Lime
- 0.25 cup Fresh cilantro, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely chopped
- 1 piece Jalapeño, seeded and sliced
- 2 cups Lettuce, shredded
Instructions
Peel and cube the Yukon Gold potatoes into 1-inch pieces.
Place the potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are just fork-tender, then drain and let cool slightly.
In a large bowl, toss the cooled potatoes with olive oil, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper until evenly coated.
Preheat your oven to 425°F (220°C). Spread the potatoes on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway through, until golden and crispy.
While the potatoes are baking, prepare the avocado-lime sauce. In a small bowl, mash the avocado and mix with the juice of one lime, and chopped cilantro until smooth. Season with a pinch of salt to taste.
Heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side until they are pliable.
To assemble the tacos, place a small handful of shredded lettuce on each tortilla, followed by a few spoonfuls of crispy potatoes.
Top the potatoes with cherry tomatoes, red onion, and slices of jalapeño.
Drizzle each taco with the avocado-lime sauce and serve immediately.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 403.2 g | 147% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 23.6 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5188 mg | 110% | |
*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.
