Potato Tacos (Tacos de Papa)
Potato Soft Tacos are easy and delicious vegan tacos made with flavorful roasted potatoes, chipotle crema and other toppings. This makes a quick and easy vegan dinner for weekdays.
Servings: 4
Equipment
Ingredients
- 4 flour tortillas
Roasted Potatoes
- 1 lb baby potatoes or any potatoes
- 1 tbsp olive oil
- 1⅓ tbsp taco seasoning mix or salt, paprika, cumin powder, garlic powder
Slaw
- 1 cup shredded cabbage red or green or lettuce
- 1 red onion sliced
- 1 pinch salt
- ½ tsp lime juice
Salsa or pico de gallo
- 2 tomatoes
- 1 red onion
- 1 jalapeno
- ¼ cup cilantro leaves
- ½ tsp salt
- ½ tsp lime juice
Chipotle Crema
- ½ cup vegan mayo
- 1 chipotle pepper from can of adobo sauce (less or more as per taste and how spicy you need)
- 1 garlic
- 1 tsp lime juice
- 1 tsp maple syrup or agave
- salt to taste
For Serving
- cilantro leaves
- ¼ cup cooked beans or any extra toppings of choice - optional
Instructions
Make Roasted Potatoes
- Clean and dice potatoes into bite sized pieces.
- Place them in a mixing bowl.
- Add all spices and oil to the potatoes and mix well.
In Oven
- Preheat the oven at 450 F.
- Place the potatoes on a baking tray or sheet pan lined with parchment paper.
- Bake it for 25 - 30 minutes till the edges are crispy.
- Remove once done.
In an air fryer
- Preheat the air fryer at 400 F for 4 minutes.
- Place the seasoned potatoes in the air fryer basket.
- Set timer for 10 - 12 minutes.
- Toss them at 6 minutes mark.
- Remove once the potatoes are cooked nice and crispy.
Prepare slaw
- Shred the cabbage and red onions.
- Place them in a mixing bowl and add lime juice, salt.
- Stir them keep aside for further use.
Prepare salsa or pico de gallo
- Chop tomatoes, onion, jalapeno, cilantro leaves finely.
- Season with salt, pepper, and make your salsa pico de gallo
Prepare tortillas
- Heat the tortillas on a skillet or with help of a tong under the direct flame.
Prepare Chipotle Crema
- In a food processor, add the ingredients mentioned above in the list above under Chipotle crema.
- Blend all to a smooth puree.
- Store this in a glass jar and can refrigerate for 2 - 3 weeks.
Assemble the ingredients
- Place the tacos and layer it with the cabbage slaw, salsa, roasted potatoes, some cooked beans,
- Drizzle the crema along with some fresh cilantro leaves.
- Potato tacos are ready.