Description
These Vegan Spicy Potato Soft Tacos are a flavorful and satisfying copycat of Taco Bell’s famous tacos. Featuring crispy roasted potatoes seasoned with smoky and spicy spices, accompanied by a creamy vegan sauce, fresh veggies, and vegan cheddar cheese, these tacos are perfect for a quick and delicious plant-based meal.
Ingredients
Potatoes and Seasoning
- 3 medium russet potatoes, peeled and diced into ½-inch cubes (1 pound / 450g)
- 2 tablespoons olive oil (30mL)
- 1 teaspoon smoked paprika (3g)
- ½ teaspoon chili powder (1.5g)
- ½ teaspoon garlic powder (1.5g)
- ½ teaspoon onion powder (1.5g)
- ¼ teaspoon ground cumin (0.5g)
- ½ teaspoon sea salt (3g)
- ¼ teaspoon black pepper (1g)
Spicy Creamy Sauce
- ½ cup vegan mayonnaise (120g)
- 2 teaspoons hot sauce (such as Cholula or Tabasco – 10mL)
- 1 teaspoon lime juice (5mL)
- ¼ teaspoon smoked paprika (0.5g)
- ¼ teaspoon garlic powder (0.5g)
- Pinch of salt
Taco Assembly
- 4 small flour tortillas (6-inch – 4 pieces)
- 1 cup shredded lettuce (60g)
- ½ cup diced tomatoes (90g)
- ½ cup shredded vegan cheddar cheese (50g)
- Fresh cilantro leaves (optional – a few sprigs)
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss diced potatoes in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Make the Spicy Creamy Sauce: In a small bowl, whisk together vegan mayonnaise, hot sauce, lime juice, smoked paprika, garlic powder, and a pinch of salt until smooth and well blended. Set aside.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 20 seconds per side until soft and pliable. Alternatively, you can wrap them in foil and warm them in the oven for 3–4 minutes.
- Assemble the Tacos: Spread 2 teaspoons of the spicy sauce on each tortilla. Add a layer of crispy roasted potatoes, followed by shredded lettuce, diced tomatoes, and vegan cheddar cheese. Drizzle extra sauce on top and sprinkle with cilantro if desired.
- Serve: Serve immediately while warm, with lime wedges on the side for a fresh squeeze of acidity.
Notes
- Make sure to dice the potatoes evenly for uniform cooking and crispiness.
- Adjust the amount of hot sauce in the creamy sauce to suit your spice preference.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- Leftover roasted potatoes can be stored in the fridge and reheated for quick tacos later.
- Adding fresh lime juice just before serving brightens the flavor wonderfully.
