These Vegan Potato Soft Tacos are packed with yummy seasoned potatoes, wrapped in soft tortillas. They’re colorful, tasty, and perfect for any meal! 🌮
Who knew potatoes could be so fun? I love piling on salsa and avocado for extra flavor. Plus, they’re quick to whip up on busy nights—my kind of cooking!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold potatoes for their creamy texture and buttery flavor, which work well in tacos. If you prefer a different option, sweet potatoes add a touch of sweetness and a pop of color.
Olive Oil: Extra virgin olive oil enhances flavor, but you can substitute it with canola or avocado oil if you’re looking for a milder option or just what you have on hand.
Spices: Smoked paprika gives a lovely smoky flavor; however, regular paprika can be used if you don’t have smoked. Garlic and onion powder are great for zest, but fresh minced garlic and onion work too if you want a more robust flavor.
Tortillas: Flour tortillas are soft and pliable, but if you’re gluten-free, corn tortillas are perfect and hold the fillings well. You can also try whole wheat for a healthier option.
Dairy-Free Cheese: I find cashew-based cheese melts nicely, but other dairy-free options like almond or soy-based cheese can be good too. Just go for your favorite brand!
How Do I Get the Potatoes Perfectly Crispy?
The key to crispy and golden potatoes is in the preparation and baking technique. Start by cutting the potatoes into evenly-sized pieces to ensure they cook at the same rate. Tossing them in olive oil and spices evenly will give them great flavor.
- Preheat your oven well – 425°F (220°C) is spot on for crispy potatoes!
- Spread the potatoes out in a single layer on the baking sheet. This allows air to circulate and promotes even browning.
- Don’t forget to flip them halfway through cooking, as this helps achieve that golden color on both sides.
Vegan Potato Soft Tacos
Ingredients You’ll Need:
For the Potato Filling:
- 4 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Tacos:
- 8 small flour or corn tortillas
- 1 cup lettuce, shredded
- 1 cup tomatoes, diced
- ½ cup dairy-free cheese shreds
- ½ cup vegan sour cream or a sauce of choice (for drizzling)
- Optional: jalapeños, cilantro, lime wedges for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 30 minutes to cook, making a total of about 40 minutes from start to finish. Most of the time is just waiting for the potatoes to bake, so you can prepare your toppings while you wait!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, add the diced potatoes. Pour in the olive oil, and sprinkle on the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the potatoes are well coated with the seasonings.
2. Baking the Potatoes:
Next, spread the seasoned potatoes on a baking sheet lined with parchment paper. Make sure they’re in a single layer, which helps them get nice and crispy. Pop them in the oven and bake for 25-30 minutes, flipping them halfway through for even cooking. They should be golden and crispy when done!
3. Preparing Toppings and Assembling Tacos:
While the potatoes are baking, take this time to prepare your toppings! Chop the lettuce and dice the tomatoes, setting them aside for later. Once the potatoes are ready, warm each tortilla in a skillet over medium heat for about 30 seconds on each side until they’re soft and pliable.
4. Making Your Tacos:
Now it’s time to assemble! Take a warm tortilla and fill it with a generous scoop of the roasted potatoes. Top with a handful of shredded lettuce, some diced tomatoes, and a sprinkle of dairy-free cheese for that melty goodness.
5. Finishing Touches:
Drizzle your tacos with vegan sour cream or your favorite sauce. If you want a kick, add some jalapeños or fresh cilantro on top. Serve your delicious tacos right away with lime wedges on the side for a zesty squeeze!
Enjoy your tasty Vegan Potato Soft Tacos!
Can I Use Other Vegetables Instead of Potatoes?
Absolutely! You can substitute potatoes with vegetables like sweet potatoes, zucchini, or even cauliflower. Just adjust the cooking time accordingly; softer veggies like zucchini may take less time, while sweet potatoes may take a bit longer to cook through.
How Do I Store Leftover Tacos?
To store leftovers, keep the potatoes and toppings separate. Place them in airtight containers in the fridge for up to 3 days. When ready to eat, reheat the potatoes in the oven or microwave and warm the tortillas in a skillet before assembling again.
Can I Make the Potato Mixture Ahead of Time?
Yes, you can prepare the seasoned potato mixture a day in advance. Just keep it covered in the fridge. Simply bake them when you’re ready to assemble your tacos. This makes for a quicker and easier meal!
What’s a Good Substitute for Dairy-Free Cheese?
If you don’t have dairy-free cheese, try using mashed avocado or guacamole for creaminess. You can also sprinkle nutritional yeast on top for a cheesy flavor without the cheese!
