These potato tacos are creamy, crispy, flavorful, and vibrant!
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.
- 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.
- 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.
- 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.
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.
More delicious Plant-Based Recipes
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;-)
Best Potato Tacos (Vegan)
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.
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Potato tacos are the best, can’t wait to try this recipe!
I hope you enjoy the recipe!!