March 30, 2018

Crispy Potato Tacos

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Crispy Potato Tacos, also known as Tacos de Papa is one of those dishes that is so simple, yet so flavorful.

AKA MY kinda dish.

Grab a drink and let’s get to cookin’!

A few weeks ago, I had the pleasure of teaching my first cooking class at Whole Foods! If you’ve been following me for awhile, then I’m sure you’ve heard me say that Mexican food is a staple where I live, so naturally, I decided to cook some vegan-friendly, mexican-inspired dishes. Out of the three different dishes we cooked in class, one of them happened to be these crispy potato tacos with garlic tomato sauce.

I realized shortly after that cooking class at Whole Foods that I don’t even have the recipe here on the blog, so here I am sharing it with you guys!

Our crispy potato tacos are very easy to make, and require just a few ingredients! There might be extra sauce, but I did that on purpose because I like to slather that shit on everythang. We usually keep it for vegan chilaquiles and tofu scrambles! It’s honestly THE BEST.

We hope you guys love the recipe for our crispy potato tacos as much as we do! If you give it a try, make sure to snap a photo and share it on Instagram! Tag us at @eat_figs_not_pigs and use the hashtag #EatFigsNotPigs so we can see all your recreations! Til next time, guys!!!

XOXO


5.0 from 5 reviews
Crispy Potato Tacos with Garlic Tomato Sauce (Vegan + Gluten Free)
 
Cook time
Total time
 
Crispy Potato Tacos are the perfect recipe for your next Taco Tuesday! Requiring just a few ingredients and less than 30 minutes to prepare, this is the perfect party dish that is bursting with flavor!
Author:
Recipe type: Vegan
Cuisine: Mexican-Inspired
Serves: 6-8
Ingredients
Garlic Tomato Sauce
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 TBS avocado oil
  • 2 beefesteak tomatoes (about 1 LB), roughly chopped
  • 1 large white onion, roughly chopped
  • 1 jalapeno, deseeded, deveined, and cut in half
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5-7 cloves of garlic
  • 1 teaspoon each - dried cumin, dried oregano, and garlic granules
  • 1 - Not Chikn bouillon cube or vegetable bouillon cube
  • salt and pepper to taste
Crispy Potato Tacos
  • 3 russett potatoes, peeled and cut into small 1"-inch cubes (about 1 lb - 1½ lbs)
  • 5 tablespoons vegan butter
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt, plus more to taste
  • 1 teaspoon fresh ground black pepper, plus more to taste
  • Corn tortillas
  • Vegetable oil, for frying
Garnishes
  • Sliced tomato
  • Chopped white onion
  • Cilantro
  • Shredded cabbage or lettuce
  • Sliced radish
  • Vegan feta
Instructions
  1. Start by rehydrating the guajillo chiles: Place them in a bowl with boiling hot water for 10 minutes, then drain.
  2. While the chiles are rehydrating, heat the avocado oil in a large sauté pan over medium-high heat. Add the tomatoes, onion, and jalapeño in an even layer. Season with salt and pepper. Cook without stirring until slightly charred, 4 to 5 minutes. Add garlic and continue cooking until it slightly chars, 2 to 3 minutes.
  3. In a high-powered blender, combine the tomato/onion mixture, rehydrated guajillo chiles, cumin, oregano, garlic granules, and crushed bouillon cube. Pulse until smooth. Adjust seasonings if needed. Set the sauce aside.
  4. Place the cubed potatoes in a pot, cover them with cold water, and bring to a boil. Simmer until fork-tender, 12 to 15 minutes (note: the smaller the you acute the potatoes, the faster they will cook). Drain and transfer the potatoes to a large bowl.
  5. Season the potatoes with vegan butter, ground cumin, garlic powder, salt, and pepper. Mash until smooth. Adjust seasonings to taste.
  6. Heat the corn tortillas until just soft enough to fold, about 20 to 30 second..
  7. To make the tacos, fill each tortilla with about 3 tablespoons of the potato mixture and fold in half (like a quesadilla).
  8. In batches, fry the tacos in a large sauté pan over medium-high heat with vegetable oil until crispy and golden brown, about 3 to 4 minutes per side. You may need to add more oil between batches. Transfer the tacos to a paper-towel-lined plate.
  9. Garnish the tacos with garlic tomato sauce and your choice of sliced tomato, chopped white onion, cilantro, shredded cabbage or lettuce, sliced radish, and vegan feta.
  10. Enjoy your delicious crispy potato tacos!

 

 

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  1. This is becoming one of our quick go to meals!! Loved by everyone in the house. The Garlic Tomato Sauce would be lovely alone on so many things. The last batch we made we added spinach to the potatoes.

  2. So awesome and pretty easy to make! The sauce is next level and I love potatoes. Thank you for these tacos! I will add these to my regular recipe rotation for sure????

  3. I want to make sure I have the order correct. After the sauce is heated and cooled in step #6… you blend in the bullion cube but don’t heat it again to ‘melt in’ the cube?

    1. Hey Rebecca! The tomatoes, onions, and veg should still be hot, so the bouillon vibe or paste will melt while blending! Hope this helps 🙂