Crispy fried tacos stuffed with slightly smoky, cumin-spiced little potatoes topped with fresh pico de gallo, ripe avocado, chopped tomato and cilantro. Oh, and a squeeze of lime – Don’t forget the lime wedge!

10 mins
30 mins


  • Large pot
  • Frying pan


  • 1.5 lbs Little Potatoes, halved
  • (For boiling) salted water
  • 2 Tbsp vegan butter or olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp cumin, ground
  • 1 tsp salt
  • (To taste) black pepper
  • 2 Tbsp adobo sauce, from can of chipotle peppers
  • 10 to 12 corn tortillas
  • (For frying) canola or sunflower oil


  • (To taste) pico de gallo (salsa fresca)
  • (To taste) avocado, sliced
  • (To taste) tomato, chopped
  • (To taste) cilantro, chopped
  • (To taste) lime wedges


  • Step 1

    Add halved Little Potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10 to 15 minutes, or until potatoes are tender. Drain.

  • Step 2

    Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for one minute. Add drained potatoes and cook, stirring occasionally, for five minutes.

  • Step 3

    Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about five minutes.

  • Step 4

    Mash 1/3 to 1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.

  • Step 5

    Prep your desired toppings before frying corn tortillas.

  • Step 6

    In a large frying pan, heat a generous amount of oil over medium-high heat (1/4-inch deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1 to 2 corn tortillas (don’t crowd the pan) and fry for 20 to 30 seconds. Flip tortillas and fold them roughly in half, fry for 15 to 20 seconds, flip and fry the other side for 15 to 20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.