If you can make pizza crust and salad out of potatoes, then you can absolutely use them as a filling for tacos! These copycat Spicy Potato Tacos are a riff on the version sold at Taco Bell. White potatoes are seasoned with smoky and spicy seasonings, baked until crispy, then loaded into taco shells with chipotle sauce and other easy toppings. They’ll easily become your new favorite vegan taco!
Why you’ll love these tacos
Tacos made with crunchy, golden potatoes! What could be better than that? Every crunchy, savory bite gets even better when topped with chipotle sauce and diced tomatoes.Better than Taco Bell: The fresh ingredients and enhanced flavors make these easy vegan potato tacos better than the real thing.Easy to make: The ingredients list is simple and baking the potatoes is foolproof. Plus, they’re easy to make gluten free and always vegan-friendly.
Ingredients needed (with substitutions)
Russet potatoes – Russet potatoes are high in starch and low in moisture. This helps them become crispy and crunchy on the outside and fluffy on the inside by the time they’re finished baking. I haven’t tested it, but you could try replacing the Russet potatoes with sweet potatoes.Olive oilCornstarch – The potatoes are coated with a thin layer of cornstarch before baking. When the heat hits them, the cornstarch clings and crackles around the potatoes to form a crunchy and golden crust. It’s the same method I use to make golden and crunchy fried tofu.SaltOnion and garlic powder – These two are used as the savory base of the seasoning blend. This way, the potatoes aren’t overwhelmed with too much heat and come out of the oven tasting well-balanced and irresistible.CuminPaprika – For a subtle smoky and sweet flavor. You can use smoked paprika if you want the potatoes to taste smoky rather than spicy.Cayenne pepper – This is the main source of heat in these spicy tacos. Tortillas – I like using soft flour tortillas but you can use gluten free corn tortillas or hard taco shells instead.
How to make spicy potato tacos
Find the complete recipe with measurements below in the recipe card. Peel and dice the potatoes into bite-sized chunks. Bring a pot of water to a boil, then carefully add the potatoes to the water. Parboil the potatoes; they should be a bit softer but still firm when pierced with a fork. Drain the water and let the potatoes dry for a few minutes. Combine the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika, and cayenne pepper in a bowl. Toss to coat. Lay the seasoned potatoes on a baking sheet in an even layer. Bake in the oven until they’re golden brown and crispy. Prepare your taco toppings while you wait. Scoop the crispy potatoes into the taco shells, add your toppings, then enjoy!
Taco toppings
The classic Taco Bell potato tacos are topped with shredded cheese, lettuce, and chipotle sauce. We can recreate those same great flavors with vegan-friendly toppings, like:
Vegan chipotle sauceShredded lettuceShredded vegan cheddar cheese (I used vegan Violife Cheddar)Diced tomatoesDiced avocadoCilantroPickled red onionsGuacamoleVegan sour creamSalsa
Serving suggestions
Make it a meal and serve the tacos with a side of Spanish rice and beans, black bean and corn salad, and guacamole and red salsa with tortilla chips. FYI: The smoky and spicy potatoes don’t HAVE to be used for tacos! Instead, make copycat fiesta tacos by topping them with my Vegan Nacho Cheese Sauce and Vegan Sour Cream. It’s a fantastic side dish or main when you don’t feel like assembling tacos.
Frequently asked questions
Want more vegan taco recipes?
Easy Mexican Tofu TacosVegan Fish TacosThe Best Vegan TacosTempeh TacosJackfruit Tacos
