Crispy Vegan Potato Tacos
When it comes to dinner time, I am usually someone who wants to make something that is going to be quick, but still healthy. Like everyone else, I work all day and the last thing I want to do is spend hours in the kitchen making dinner. These Crispy Vegan Potato Tacos are a monthly staple in my household for that reason. My boyfriend requests them all the time because they are that good.
These crispy potato tacos are made with russet potatoes, and seasoned with a blend of amazing spices. I like to top mine with cabbage, guac, pico, cheese, and sour cream. I use both non-dairy sour cream and cheese, but you can use regular if you’d like.
Trust me, these are so good you will want to try them!
Ingredients in Crispy Vegan Potato Tacos
You will only need a handful of ingredients to make these potato tacos. The main ingredients that you absolutely need for this recipe is all the of seasonings. This is what makes this recipe have so much yummy flavor.
- russet potatoes
- avocado oil or ghee
- ground cumin
- garlic powder
- onion powder
Potato tacos toppings
- sour cream
- pico de gallo
How to make crispy vegan potato tacos
As I mentioned previously, I love to make dinners that are going to be quick but still satisfying and healthy. That’s where this recipe comes in. From start to finish you’ll be enjoying this tacos in less than 45 minutes. Honestly, the longest part is boiling the water for the potatoes, after that it’s all smooth sailing.
To start, fill up a large pot with water and set to boil. In the meantime, peel and dice potatoes into bite sized pieces. Once water starts to boil, carefully add in potatoes and allow to cook for about 7-10 minutes. Checking periodically.
You want the potatoes to be soft to the touch, you can check this by carefully pulling one out of the water and slicing it with a knife. If it slides through easily- it’s done. If it’s still hard and crunchy then it needs more time.
Drain the water from the potatoes and set aside. In a large skillet, heat oil or butter of choice. I like to use avocado oil or even ghee for more flavor. Add in potatoes so they are in a single layer. Don’t over crowed the potatoes, you want them to have enough room so they can cook to crispy perfection. If there’s not enough room on your pan, consider cooking the potatoes in two loads or two separate pans.
Add in all the seasoning and mix until each potato is well coated. Allow the potatoes to cook for about 15 minutes, stirring occasionally.
Remove from heat and serve in warm taco shells. Add on toppings of choice and enjoy!
These potatoes are great for the week as well. I store them in the fridge and enjoy all week long.