These scrumptious soft tacos are stuffed with crispy oven-roasted potatoes smothered in creamy chipotle sauce and piled with your favorite taco toppings! A delicious comforting vegan meal that's perfect for your next taco Tuesday.
Recently I heard that Taco Bell was planning to nix a few items from it's menu, including the spicy potato tacos. I'd never actually had a spicy potato taco, but it seemed simple enough to make. I had intended on heading to the drive through to give one a try, before learning that the sauce is made with dairy, as well as the fact that the potatoes are fried in the same oil as meat at some locations.
Well, I guess this is a recipe that we've all needed a vegan version of for a while now. Maybe it's a good thing that Taco Bell decided to ditch the dish and bring it to my attention.
So I can't say for sure if my potato tacos taste like Taco Bell's. Give them a try and tell me what you think! But I can promise that these are delicios. I mean, potatoes, tacos, creamy chipotle sauce...you really can't go wrong with all of that.
What You'll Need
- Spices (cumin, paprika, ancho chile powder, cayenne pepper, onion powder, and garlic powder)
- Salt & pepper
- Raw cashews
- Adobo sauce (from a can of chipotle peppers)
- Red wine vinegar
- Flour tortillas
- Shredded lettuce
- Any other toppings you like!
How to Make Potato Tacos
I wanted my potatoes for these tacos to have the best possible texture and crispiness, so I went the extra mile in prepping them. See my tips below if you'd prefer a shortcut method!
Start by dicing your potatoes. You can leave the skin on, like I did, or remove it if you prefer. Cover the potatoes with some salted water and boil them for just a few minutes, until they're just starting to become tender.
Why boil the potatoes first? Starting the process by boiling will give you potatoes that are extra tender on the inside, with a starchy-crispy coating on the outside.
When the potatoes are done boiling, drain them in a colander and rinse them with some cool water. Now place them in a bowl with some olive oil, cornstarch, and spices. Toss everything to evenly coat the potatoes.
Arrange the potatoes on a baking sheet lined with parchment paper and roast them until they're tender and crispy on the outside.
While the potatoes roast, make the sauce. You'll need to use soaked cashews for this. Ideally, this means covering them with water and letting them sit for 4 to 8 hours. If you forget to plan in advance for this, simply boil them for 15 minutes.
Place your cashews into the bowl of a food processor, along with some water, adobo sauce, red wine vinegar, spices, and salt. Blend everything until smooth and creamy.
Assemble the Tacos
Warm up some flour tortillas and stuff them with potatoes. Drizzle on some chipotle sauce and pile on your favorite taco toppings.
Potato Taco Tips & FAQ
- Shortcut method: Don't feel like boiling your potatoes in advance? You can skip that step and otherwise proceed with the recipe. They'll take a bit longer to cook and be a bit a bit tougher, but the tacos should still be tasty!
- Can these tacos be made gluten-free? Yup! Simply use gluten-free flour tortillas or substitute corn tortillas.
- Do I need to peel the potatoes? That's totally up to you! I didn't bother peeling the potatoes for mine, but if you find potato peel off-putting, then go for it!
- This recipe makes more chipotle sauce than you'll probably need. I don't recommend cutting down on the batch size, as this can make blending it until smooth a challenge. Instead, make the full batch and save the rest for another taco night or another use. It will keep in a sealed container in the fridge for 4 to 5 days, or in the freezer for 3 months.
- You'll need to crack open a can of chipotle peppers for this recipe, and you'll probably have some leftover peppers and/or sauce. Use it in a batch of chili, vegan mac & cheese, or these spicy baked tofu sandwiches. You can also place it in a sealed container and freeze it for later.
Spicy Potato Tacos
These scrumptious soft tacos are stuffed with crispy oven roasted potatoes smothered in creamy chipotle sauce, along with your favorite taco toppings! A delicious comforting vegan meal that's perfect for your next taco Tuesday.
For the Spicy Potatoes
- 2 pounds russet potatoes, scrubbed and cut into ½ inch pieces
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 teaspoons cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ancho chile powder
- Pinch cayenne pepper (or to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chipotle Sauce
- 1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed
- ⅓ cup water
- 2 tablespoons adobo sauce (from a can of chipotle peppers)
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 6 small flour tortillas, warmed
- Shredded lettuce
- Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese
Make the Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.
Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.
Drain the potatoes into a colander and rinse them with cold water.
Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.
Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.
Make the Chipotle Sauce
Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.
Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.
Assemble the Tacos
Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.