Vegan Crispy Potato Tacos
Turn Taco Tuesday into a plant-based fiesta with these irresistible Vegan Crispy Potato Tacos! Perfectly seasoned crispy potato bites are the star of this dish, made golden and crunchy in a skillet with a blend of paprika, garlic powder, onion powder, and chili powder. They're nestled into warm, charred corn tortillas and topped with fresh avocado slices, zesty lime juice, vibrant red onion, and fragrant cilantro for a burst of flavor in every bite. Ready in just 40 minutes, this easy vegan taco recipe combines comfort food vibes with bold, Mexican-inspired flavors, making it ideal for weeknight dinners or casual gatherings. Simple to prepare and totally customizable, these tacos prove that plant-based meals can be every bit as satisfying as their meaty counterparts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 units Medium potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 units Corn tortillas
- 1 unit Avocado
- 1 unit Lime
- 0.5 cup Cilantro
- 0.5 cup Red onion
Instructions
Peel and dice the potatoes into 1/2-inch cubes.
Bring a large pot of water to a boil, add the diced potatoes and cook for about 10 minutes until they are just beginning to soften. Drain and let them cool slightly.
In a large skillet, heat the olive oil over medium-high heat. Add the boiled potatoes and cook in a single layer without stirring for about 5 minutes to create a crispy texture.
Once the potatoes begin to brown, sprinkle them with paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir occasionally to ensure even crisping and seasoning.
While the potatoes are crisping, warm the corn tortillas in another skillet or directly over a gas flame for a few seconds on each side until pliable and slightly charred.
Finely dice the red onion and chop the cilantro. Slice the avocado and the lime into wedges.
Assemble the tacos by placing some crispy potatoes in each warm tortilla. Top with avocado slices, diced red onion, and a generous sprinkle of cilantro. Squeeze a lime wedge over each taco before serving.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 356.9 g | 130% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 16.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5434 mg | 116% | |
*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.
