Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Crispy potato tacos are full of a savory potato mixture, pinto bean puree, and salsa, cooked inside corn tortillas and topped with fresh avocado and cilantro. Crispy on the outside and soft and delicate on the inside, you will love this potato tacos recipe.
As many of you know, Mexican food is one of my all-time favorites! I’m all about Taco Tuesday and anything to do with tacos. But, I also like variety in my taco experiments, so I made potato tacos for dinner this week. Instead of cooking my corn tortillas in a pan or warming them in the oven, I made a crispy potato tacos recipe in a pan, kind of like a quesadilla. Of course, my potato tacos are oil-free and full of yummy potato goodness.Â
Jump to:
First, let’s discuss potatoes. I’ve never met a potato I didn’t like. When I was younger, french fries were my favorite food until I grew up and learned about fat, cholesterol, and cooking without oil. Then, I discovered the beauty of a convection oven, an air-fryer, and ways to enjoy my french fries and other potatoes without the fat.Â
Although given a lousy reputation by carbohydrate haters, potatoes are a wonder food. According to Healthline, cooked potatoes with skin are a good source of many vitamins and minerals, such as potassium and vitamin C.
Aside from being high in water content when fresh, potatoes are primarily composed of carbs and contain moderate amounts of protein and fiber — but almost no fat.
Nutritional Profile of the Potato
The nutrients found in ⅔ cup (100 grams) of boiled potatoes — cooked with the skin but without salt:
Calories: 87
Water: 77%
Protein: 1.9 grams
Carbs: 20.1 grams
Sugar: 0.9 grams
Fiber: 1.8 grams
Fat: 0.1 grams
Potassium. Potassium, the predominant mineral in potatoes, is concentrated in the skin and may benefit heart health.
Vitamin C. The main vitamin found in potatoes, vitamin C, is significantly reduced with cooking — but leaving the skin on minimizes this loss.
Folate. Concentrated in the peel, folate is found chiefly in potatoes with colored flesh.
Vitamin B6. A class of B vitamins involved in red blood cell formation, B6 is found in most foods.Â
Types of Potatoes
Although any potatoes can be used for potato tacos, I chose gold potatoes because of their buttery taste. Since all potatoes are different sizes, you have to select any potatoes you like and cut them the same size before boiling them.Â
For instance, I used 12 gold potatoes cut into quarters. If you choose different types of potatoes, use this as a reference:
Baking potatoes (2 large = 12 gold potatoes)
Red potatoes (12=12 gold potatoes)
Baby white potatoes (18=1 gold potatoes)
Potato Tacos Ingredients
Gold Potatoes: I chose baby gold potatoes because they are creamy and buttery in flavor.
Red Onion: Red onion is sweet and tangy in this potato tacos recipe.
Jalapenos: I love jalapenos. Remember to remove the seeds and veins and wear gloves so you don’t burn your skin.
Taco Seasoning: I like Whole Foods Taco Seasoning packets. The are vegan and oil-free.
Cilantro: Cilantro has an earthy, fresh taste.
Lime Juice: I prefer using fresh lime juice when available.
Corn Tortillas: I love corn tortillas; they crispy well in a pan without oil or cooking spray.
Pinto Beans: Pinto beans are meaty and delicious in this recipe.
Salsa of Choice: I buy fresh salsa at the grocery store in the produce department. I like spicy, but pick the heat based on your individual preference.
Potato Tacos Ingredient Substitutions
Choose any potatoes. I left the skins on, but you can remove them if preferred.
Yellow or white onion works well with this recipe.
If you are sensitive to spicy foods, omit the jalapenos. Or, try serrano peppers, similar to jalapenos in flavor and spice.
Make taco seasoning instead of buying packaged taco seasoning by combining 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon sea salt, 1 teaspoon ground black pepper,½ teaspoon ground paprika,¼ teaspoon garlic powder,¼ teaspoon onion powder,¼ teaspoon crushed red pepper flakes, and ¼ teaspoon dried oregano.
For those who taste soap when eating cilantro, leave it out, or add a flavor fresh herb like parsley or basil.
Use bottled lime juice when fresh isn’t available.
Try flour tortillas instead of corn tortillas.
Black beans substitute pinto beans in recipes.
Instead of blending the pinto beans with the salsa, skip this step and use refried beans.
How to Make Crispy Potato Tacos RecipeÂ
First, cut the gold potatoes into equal sizes to cook them equally. Also, I leave the skins on to maximize the nutritional value of the potatoes.
Once boiled and drained, smash the potatoes with a fork or a hand potato masher. Even though it may sound easier to use an electric mixer, do not mash potatoes with an electric mixer. Instead, you want a somewhat thicker texture with some chunks.
To get the pinto beans the texture of refried beans, blend ½ cup salsa with the pinto beans in a high-speed blender.Â
Then, lay a corn tortilla on a flat surface when assembling each taco. Next, place the pinto bean mixture; on the other side, put some of the potato mixtures, with additional salsa in between; next, fold each corn tortilla over and cook them in a non-stick pan until crispy.Â
Cooking Options
After all the tacos are assembled, it’s time to cook them. Because the kids came over for dinner, I used two non-stick skillets simultaneously to
Make sure all 8 tacos are ready at the same time. The trick to making the tacos crispy is to cook them low and slow. Then, similar to a pancake, only flip them once.Â
As a result, the thick potato filling is piping hot inside the crunchy shell. However, if you use flour tortillas, they cook more quickly, so be sure to keep the temperature very low.Â
Air Fryer Option
Another way to enjoy even more crispy tacos is to use an air fryer!Â
Assemble the tacos and fold them over in half.
Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.
Repeat as needed.
The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.
For example, I served my potato tacos with avocado, cilantro with a side of black beans and rice, and salsa. Another option is adding vegan sour cream, pico de gallo, fruit salsa, or tomatillo salsa.
Recipe FAQs
Are potato tacos at Taco Bell vegan?
Yes. As per Taco Bell’s website, the Spicy Potato Soft Taco is certified vegan by the American Vegetarian Association.Â
Can vegans eat taco shells?
Yes, of course. There are plenty of vegan-friendly taco shells available in the market. However, you may also make vegan taco shells for peace of mind.
What is the history of potato tacos?
While many claims that hard-shelled tacos are indeed a Tex-Mex invention, Potato Tacos are of Mexican origin through and through, often enjoyed during the Catholic lent season when meat is a no-go, and vegetarianism dishes take center stage.
Tips
Assembling all the tacos before cooking them makes it easier to cook them.
If batch cooking in an air fryer, prepare a baking sheet in a 325 degree oven to keep the cooked tacos warm while batch cooking the others.
The corn tortillas will get crispy and will not stick in a non-stick pan. You do not need to add any oil or cooking spray.
Do not flip the tacos over until each side is crispy and brown.
To reheat potato tacos, use a microwave on the reheat option or cook in a skillet or air fryer again for a crispy taco.
Avoid adding too much salsa inside the tacos to prevent sogginess.
Serve with vegan sour cream, guacamole, and salsa on the side.
This Taco Tuesday, try this potato tacos recipe for a change of pace. These potato tacos are filling and delicious.
Vegan Mexcian Food Suggestions
If you love this potato tacos recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Potato Tacos
Kathy Carmichael
Crispy potato tacos are full of a savory potato mixture, pinto bean puree, and salsa, cooked inside corn tortillas and topped with fresh avocado and cilantro. Crispy on the outside, soft and delicate on the inside.
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Course Entrees
Cuisine Mexican
Servings 4servings
Calories 783kcal
InstructionsÂ
Combine quartered potato and 1 teaspoon salt in a medium-sized pot and cover potatoes with water.
Boil uncovered for 15-20 minutes until the potatoes are tender and can be pierced with a fork.
While the potatoes cook, saute the garlic and onions in a saute pan until the onions are translucent.
Add the cilantro, jalapenos, and lime juice. Cook for a few minutes until the jalapenos and cooked.
Drain the potatoes in a colander and transfer them to a bowl.
Using a fork or a hand potato masher, mash the potatoes, leaving them somewhat chunky.
Add the sauteed onions, jalapenos, cilantro, and taco seasoning.
Stir until combined.
In a high-speed blender, combine the pinto beans and salsa.
Blend on high until smooth.
Lay each corn tortilla on a flat surface.
Then, spread half the tortilla with pinto beans and the other half with the potato mixture.
Add a little extra salsa in the center for added flavor.
Fold each tortilla over; the beans and potato mixture glue the tortilla together.
Fold all 8 before cooking in a non-stick pan.
Place folded potato tacos in a non-stick skillet (you DO NOT NEED OIL); they will get crispy without oil.
Cook each side for 10 minutes on LOW heat; ensure the tortilla is brown and crispy on the underside before flipping.
Cook the other side for 10 minutes.
Serve with fresh avocado slices, cilantro, and a side of salsa.
I also made black beans and rice for a side dish.
Air Fryer Option
Another way to enjoy even more crispy tacos is to use an air fryer!Â
Assemble the tacos and fold them over in half.
Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the filling is hot.
Repeat as needed.
The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.
Notes
Assembling all the tacos before cooking them makes it easier to cook them.
If batch cooking in an air fryer, prepare a baking sheet in a 325-degree oven to keep the cooked tacos warm while batch cooking the others.
The corn tortillas will get crispy and not stick in a non-stick pan. You do not need to add any oil or cooking spray.
Do not flip the tacos until each side is crispy and brown.
To reheat potato tacos, use a microwave on the reheat option or cook in a skillet or air fryer again for a crispy taco.
Avoid adding too much salsa inside the tacos to prevent sogginess.
Serve with vegan sour cream, guacamole, and salsa on the side.
If using flour tortillas, the cooking time is cut in half. Also, be sure the potato mixture is hot before cooking.
Do not mash potatoes with an electric mixer; use a fork instead.
Ensure the potato mixture and beans are the base for the corn tortilla. The salsa goes last, or it will make the tortillas break before cooking.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
