Vegan Potato Tacos (Tacos de Papa) Vegan Potato Tacos (Tacos de Papa)

Vegan Potato Tacos (Tacos de Papa)

Crispy fried tacos stuffed with slightly smoky, cumin-spiced Creamer 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!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Little Charmers - Yellow

Where To Buy

Preparation

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.

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.

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

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

Prep your desired toppings before frying corn tortillas.

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.

While tacos are still hot, gently spread them open, add ¼ to 1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.

Crispy tortilla frying tips. Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.

You don’t need much oil, about ¼ inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.

Use tongs to flip and fold tortillas while frying.

Step 1 out of 10

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 out of 10

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 out of 10

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

Step 4 out of 10

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

Step 5 out of 10

Prep your desired toppings before frying corn tortillas.

Step 6 out of 10

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.

Step 7 out of 10

While tacos are still hot, gently spread them open, add ¼ to 1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.

Step 8 out of 10

Crispy tortilla frying tips. Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.

Step 9 out of 10

You don’t need much oil, about ¼ inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.

Step 10 out of 10

Use tongs to flip and fold tortillas while frying.

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