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You are here: Home / Main Dish / Crispy Potato Tacos

Crispy Potato Tacos

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These potato tacos are creamy, crispy, flavorful, and vibrant! 

vegan tacos filled with roasted potatoes, mango avocado salsa and Jamaican jerk mushrooms

Can’t believe I haven’t added this recipe much sooner on the blog. I love eating and making tacos. I make them every week and love to cook them for family and friends. Sometimes, I’ll set up a taco bar with a variety of toppings and enough to enjoy for leftovers. They’re better than taco bell! Potatoes add a nice creaminess, and they make the tacos more filling.   

What is a potato taco?

They are commonly prepared by boiling, then mashed, spooned into a tortilla, and fried until crispy and golden. Topped with lettuce, cheese, sour cream, and cilantro. 

Where do potato tacos originate?

Potato tacos (or “tacos de papa“ in Spanish) are originally from Jalisco in western Mexico. 

For this recipe, I wanted to add my twist. I roasted diced potatoes, and sautéed mushrooms in jerk spice to add depth of flavor. Next, I topped the tacos in a homemade mango avocado salsa for more complex flavors. So delicious!! Interested in more jerk-inspired recipes? Check out my Jerk tempeh scramble or Jerk marinade.

What’s in this Mango Avocado Salsa

  • Mango – sweet & tropical. 
  • Avocado – adds creaminess and healthy fat.
  • Red onion – mild to spicy flavor and adds texture. 
  • Cucumber – cool & refreshing.
  • Lime juice – tart flavor. 
  • Orange juice – Sweetness and brings acidity. 
  • Cilantro – pungent & citrusy flavor profile. Can sub with mint or parsley, if needed. 

How to Make These Potato Tacos

  • Add your diced potatoes to a mixing bowl and season with salt, black pepper, smoked paprika, and avocado oil. Mix until well coated. 
  • Transfer the seasoned potatoes to a parchment-lined sheet pan and spread them out on one even layer. Roast the potatoes for 30-45 minutes, stirring halfway through, until golden & crispy.
diced potatoes in pink bowl
diced potatoes seasoned with smoked paprika, salt and black pepper
roasted potatoes in white bowl
  • Meanwhile, prepare the ingredients for the mango avocado salsa. In a medium bowl, combine the mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.
jalapeno, limes, red onion, cilantro, avocado, mango in pink bowl
mango avocado salsa in pink bowl
  • Next, make the Jamaican Jerk Mushrooms. Add vegan butter (or oil) to a pan over medium-high heat and give it 1-2 minutes to heat up. Toss the mushrooms into the pan and season with the jerk spice mix. Cook for 4-5 minutes on each side. Add more vegan butter or oil, if needed. 
Jamaican jerk mushrooms in white bowl
  • Fifth, heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 20 to 35 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in a storage container to keep them warm.
  • Finally, assemble the tacos. Serve the roasted potatoes and jerk mushrooms with the warmed tortillas and mango avocado salsa. 
vegan tacos filled with roasted potatoes, mango avocado salsa and Jamaican jerk mushrooms

How to Store and Re-Heat & Meal Prep

  • Store the roasted potatoes, mushrooms, and mango avocado salsa in separate air-tight containers for 4-5 days. 
  • Re-Heat the mushrooms and potatoes over the stove in a saucepan or microwave until warm. 
  • Meal Prep – clean and pre-cut the potatoes, mango avocado salsa ingredients, and mushrooms. Store in the fridge for a few days until you are ready to use them. 

Shana’s Kitchen Essentials

Check out some of the kitchen ingredients & tools I used to make this recipe.

  • Always Pan
  • storage container
  • Glass Mixing Bowl
  • Cutting Board
  • Knife Set

More delicious Plant-Based Recipes

  • Jackfruit Tacos
  • Mango Salsa
  • Asada Mushroom Tacos
  • Brussels Sprout Tacos
Vegan Potato tacos filled with roasted potatoes, mango avocado salsa and jerk mushrooms

Leave a comment below and tag me on Instagram and let me know if you make this potato taco recipe. I’d love to hear from you;-)

Potato tacos filled with roasted potatoes, mango avocado salsa and jerk mushrooms

Best Potato Tacos (Vegan)

Shana Thomas
These easy potato tacos are filled with crispy potatoes, mango avocado salsa, and Jamaican Jerk mushrooms. Enjoy them for a delicious plant-based dinner any night of the week.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Jamaican, Mexican
Servings 8
Calories 220 kcal

Ingredients
  

Roasted Potatoes

  • 2 lbs baby yellow or russet potatoes peeled & diced into bite-size pieces
  • 1/2 tsp smoked paprika
  • sea salt & black pepper to taste

Mango Avocado Salsa

  • 2 cups mang peeled and diced
  • 1 medium ripe avocado diced
  • 3/4 cup red onion diced
  • 1/2 cup cucumber diced
  • 3 tbsp fresh orange juice
  • 3 tbsp lime juice
  • 1/2 cup cilantro finely chopped
  • sea salt to taste

Jamaican Jerk Mushrooms

  • 1 lbs baby bella mushrooms cleaned & sliced (can sub for any mushrooms of your choice)
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cinnamon

Instructions
 

  • Add your diced potatoes to a mixing bowl and season with salt, black pepper, smoked paprika, and avocado oil. Mix until well coated. 
  • Transfer the seasoned potatoes to a parchment-lined sheet pan and spread them out on one even layer. Roast the potatoes for 30-45 minutes, stirring halfway through, until golden & crispy.
  • Prepare the mango avocado salsa. In a medium bowl, combine the mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.
  • Make the Jamaican Jerk Mushrooms. Clean the mushrooms by gently wiping them with a paper towel. Slice into thick slices (about 1/2 inch).
    Add vegan butter (or oil) to a pan over medium-high heat and give it 1-2 minutes to heat up. Add the mushrooms to the pan and season with the jerk spice mix. Saute for 4-5 minutes on each side. Add more vegan butter or oil, if needed. 
  • Ready to serve: heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 20 to 35 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in a storage container to keep them warm.
  • Assemble the tacos: Serve the roasted potatoes and jerk mushrooms with the warmed tortillas and mango avocado salsa. 

Video

Keyword jamaican jerk mushrooms, mango avocado salsa, potato tacos, vegan potato tacos, what is potato tacos

Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram



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Filed Under: Dips + Sauces, Lunch, Main Dish, Recipes Tagged With: jerk mushrooms, mango avocado salsa, potato tacos

About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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Reader Interactions

Comments

  1. Shervia

    May 4, 2022 at 12:57 pm

    5 stars
    Potato tacos are the best, can’t wait to try this recipe!

    Reply
    • Shana Thomas

      May 4, 2022 at 1:01 pm

      I hope you enjoy the recipe!!

      Reply
  2. Selenna

    June 26, 2022 at 12:23 pm

    5 stars
    I love mangoes never thought to have it in a taco delicious.

    Reply
    • Shana Thomas

      June 26, 2022 at 12:58 pm

      Yes, the mango salsa takes these tacos to the next level. Thank you!!

      Reply
  3. Deana

    June 26, 2022 at 12:26 pm

    5 stars
    Really great taco recipe with alot of flavor. Has become one of my favorites to make thank you.

    Reply
    • Shana Thomas

      June 26, 2022 at 1:02 pm

      Hi Deana, so glad you enjoyed the recipe.

      Reply
  4. Tina Thomas

    June 26, 2022 at 12:27 pm

    5 stars
    We will be making this dish tonight thanks Shana

    Reply
    • Shana Thomas

      June 26, 2022 at 12:52 pm

      I hope you enjoy these easy vegan tacos!

      Reply

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Hey there, I’m Shana Thomas, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes, and wellness tips.

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