Vegan Spicy Potato Tacos
Get ready to spice up Taco Night with these irresistible Vegan Spicy Potato Tacos! Featuring perfectly roasted Russet potatoes seasoned with a bold blend of chili powder, smoked paprika, and cumin, these tacos pack a satisfying crunch in every bite. A vibrant slaw made from purple cabbage and a touch of lime juice adds fresh zest, while the creamy avocado cilantro crema brings a rich and refreshing finish. Wrapped in warm corn tortillas and garnished with red onion, these plant-based tacos are bursting with flavor and texture. Perfect for a quick weeknight dinner or a crowd-pleasing party dish, this recipe is as easy to make as it is delicious. Give your tacos a spicy twist and elevate your meals with this simple yet flavorful recipe!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Corn tortillas
- 2 cups Purple cabbage
- 2 tablespoons Lime juice
- 1 teaspoon Maple syrup
- 1 large Avocado
- 0.5 cup Cilantro
- 2 tablespoons Water
- 0.5 small Jalapeño
- 0.25 cup Red onion
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and dice the potatoes into 1/2-inch cubes and transfer them to a large mixing bowl.
Add olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper to the bowl. Toss the potatoes until evenly coated.
Spread the seasoned potatoes on the baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
While the potatoes cook, prepare the slaw by finely shredding the purple cabbage and mixing it with lime juice, maple syrup, and a pinch of salt in a medium bowl.
To make the avocado crema, blend the avocado, cilantro, water, lime juice (from half a lime), a pinch of salt, and jalapeño in a food processor or blender until smooth and creamy.
Warm the corn tortillas in a non-stick pan or directly over a gas burner for a few seconds on each side until pliable.
Assemble the tacos by adding a layer of crispy potatoes to each tortilla, followed by a handful of slaw, a drizzle of avocado crema, and a sprinkle of diced red onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 25.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5934 mg | 126% | |
*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.
