Vegan Potato Tacos Recipes

VEGAN POTATO TACOS

Vegan Potato Tacos image

Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion.

Provided by Heather

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 1h12m

Yield 3

Number Of Ingredients 13

Ingredients

2 red potatoes, diced
2 tablespoons vegetable oil, divided
1 teaspoon garlic powder
1 red bell pepper, diced
1 yellow onion, diced
½ cup frozen corn
1 jalapeno pepper, chopped
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas
¼ cup chopped green onions
¼ cup chopped cilantro
1 lime, cut into wedges

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.
Bake in the preheated oven until tender, about 30 minutes.
Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.
Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 41.1 g, Fat 11.1 g, Fiber 6.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 807.7 mg, Sugar 5.4 g

VEGAN POTATO SOY CHORIZO TACOS

Vegan Potato Soy Chorizo Tacos image

This is a vegan version of popular Mexican tacos made are traditionally made with potatoes and pork chorizo that are deep fried, but I prefer this healthier version where you just heat the tortillas on the griddle with a very small amount of oil until they are crispy. [Recipe originally submitted to Allrecipes.com.mx]

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 53m

Yield 4

Number Of Ingredients 5

Ingredients

2 pounds Yukon Gold potatoes, peeled
salt and ground black pepper to taste
2 tablespoons vegetable oil, divided
12 ounces soy chorizo, crumbled
12 (6 inch) corn tortillas

Steps:

Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 85.2 g, Fat 21.2 g, Fiber 12.3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 961.9 mg, Sugar 2.5 g

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