The spiced and perfectly roasted potatoes make a delicious taco filling with a rich salsa and squeeze of lime. They’re so full of great flavor, and make a fantastic alternative to meat tacos.
This recipe for potato tacos is having a BIG moment in our home. Since I started testing these out, we can’t stop eating them. They’re so, so good. Fair warning: they very likely will become a regular dish in your home, too!
These potato tacos are a non-traditional recipe. I enjoy them in appreciation of Mexican cuisine and are inspired by the amazing flavors in broader Latin cuisine.
Why this Recipe Works
I use my tried and true method for roasting the most perfect Yukon gold potatoes. I par-boil them THEN roast them, to get that fluffy on the inside and crispy on the outside texture.
These vegan tacos are delicious for anyone who appreciated a plant-centered diet and accommodate most dietary restrictions.
The kick from the potatoes pairs well with acid and citrus, so I mix lime juice with the salsa and serve some lime slices on the side. This works to create the perfect bite.
After trying and testing different potatoes, the Yukon gold potatoes came out on top by a long shot for this recipe. They are just perfect for these tacos - the right texture, they roast perfectly, and take on the spices really well. The texture of the skin is also my favorite out of the potatoes I tested.
Ingredients & Substitutions
Yukon gold potatoes - I have made this recipe with Russet potatoes, fingerling, sweet potatoes, red potatoes, and Yukon gold. They all work (sweet potatoes do not need to be parboiled), but Yukon gold comes out the best and fluffiest in this recipe.
smoked paprika - you can use sweet paprika in this recipe, too. The flavor will obviously be missing the smokiness, but it will still be delicious.
tomatillo salsa - You can use my tomatillo salsa recipe, or feel free to pick up your favorite salsa and use it, instead.
oil - this recipe works with almost any oil as long as it is olive oil or flavorless.
white corn tortillas - they tend to be softer and more pliable than yellow corn tortillas. This is my preferred tortilla, but feel free to pick up a tortilla based on your preference.
How to Make this Recipe
Preheat your oven to 425F and cut your potatoes so they are about the same size, ¾-1" pieces. Parboil the potatoes by just barely covering them in a pot with cold water, adding salt, and simmering until just barely fork-tender.
Note: You can see details of how to par-boil the potatoes and roast them in this post about crispy roasted potatoes.
Drain the potatoes and add the oil, salt, garlic, smoked paprika, and cayenne pepper. Toss well to coat, and transfer to a sheet pan. Bake for 25-30 minutes - however long it takes them to get golden and crispy.
Then, heat up your tortillas and serve the warm tortillas with the crispy roasted Yukon gold potatoes, salsa, cilantro, and lime wedges.
How to Heat Up Your Tortillas
You should always heat up your tortillas. Heating them up softens them and keeps them from tearing, and they also taste much better when warm. There are different ways to heat up your tortillas: over an open flame, in the oven, and in a microwave:
- over a flame: heat 1 tortilla at a time over direct medium flame. Use tongs to flip them over until heated through. You can also heat them in a dry skillet.
- in the oven: stack 2-5 tortillas wrapped in aluminum foil in an oven preheated to 350F for 12-15 minutes until heated through.
- in a microwave: heat 2-5 tortillas at a time, covered by a damp paper towel and microwave for 30 seconds at a time until heated through.
Vegan Taco FAQs
Potatoes, a meat substitute, beans, tofu, sweet potato, lentils, tempeh, cauliflower, and other vegetables are all great substitutes.
Yes. They are also gluten-free!
Related Recipes
If you know me, you know I love tacos! Following are some of my favorites, and be sure to check out all the vegan recipes on Proportional Plate while you're here.
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Potato Tacos
Ingredients
Potato Tacos
- 2 lbs. Yukon gold potatoes
- 3 cloves garlic minced
- 2 teaspoon smoked paprika
- 2 teaspoon cayenne pepper
- ¼ teaspoon salt or more to taste
- 1 tablespoon oil olive, avocado, vegetable, canola, or sunflower seed
For Serving
- 24 white corn tortillas two per taco, 3 tacos per person
- tomatillo salsa
- 1 lime cut into wedges for serving
- cilantro to garnish
Instructions
- Preheat your oven to 425F and cut your potatoes so they are about the same size, ¾-1" pieces.
- Parboil the potatoes by just barely covering them in a pot with cold water, adding salt, and simmering until just barely fork-tender.
- Drain the potatoes and add the oil, salt, garlic, smoked paprika, and cayenne pepper. Toss well to coat, and transfer to a sheet pan.
- Bake for 25-30 minutes - however long it takes them to get golden and crispy.
- Heat up your tortillas and serve the warm tortillas with the crispy roasted Yukon gold potatoes, salsa, cilantro, and lime wedges.
Video
Notes
- over a flame: heat 1 tortilla at a time over direct medium flame. Use tongs to flip them over until heated through. You can also heat them in a dry skillet.
- in the oven: stack 2-5 tortillas wrapped in aluminum foil in an oven preheated to 350F for 12-15 minutes until heated through.
- in a microwave: heat 2-5 tortillas at a time, covered by a damp paper towel and microwave for 30 seconds at a time until heated through.
This is a great recipe, second time I've made them. Even the meat eaters liked it.
Thanks!
Thank you for sharing, Calista... I'm so happy to hear you like them!
I've never eaten tacos! 🤭 it's true !!!!! here in Europe is not very fashionable ... in addition to vegetarians? 🤭But I promise to look at the supermarket !!!!
You'll have to give them a try, Helmut! Vegetarian tacos are definitely not as common. I have a ton of tacos on the blog, so be sure to check them all out... can't wait to hear what you think!