These Vegan Potato Tacos are made with corn tortillas that are filled with creamy potatoes and gooey vegan cheese. They are fried to perfection for a delicious and satisfying meal you'll love.
These Vegan Potato Tacos are a hit in my house and you can see why. From the crisply fried tortillas to the smooth mashed potatoes to the gooey melted cheese, they have the perfect mix of textures with all the rich flavor you could want. I love how simple this recipe is, and I'll show you the trick for getting your tortillas pliable and the crispy outsides golden brown.
These tacos are versatile and easy to adjust to meet your preferences. From an array of toppings to a variety of fillings, you can really jazz up these Vegan Potato Tacos for a group. Savory, rich, and delicious, they are quite the crowd pleaser. So let's talk about the ingredients you'll be using to put them together.
What you'll need
- Tortillas. Corn or flour tortillas. I like corn tortillas better for this recipe.
- Leftover Mashed Potatoes. Here is my recipe: Best Vegan Mashed Potatoes.
- Plant-Based Cheese. Use your favorite brand. You can skip the cheese and use some fried onions instead, if you'd like.
- Oil. For frying. Use your favorite kind.
- Avocado Salsa. For serving. Just mix together diced avocados, tomatoes, and jalapenos with cilantro, lime juice, a drizzle of olive oil, and a pinch of salt.
How to make these Vegan Potato Tacos
1. Place the tortilla on a clean surface. Spread a spoonful of the mashed potatoes on one half of the tortilla, leaving the other half empty so it can be folded over later. Repeat this step for all of the tortillas.
2. Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom. Put your taco in the skillet and place some vegan cheese right on top of the mashed potatoes. Wait for 15-20 seconds and then gently fold the empty side on top of the potato side.*
3. Fry each taco for about 2-3 minutes per side, or until golden brown.
4. To make the Avocado Salsa, simply mix all of the salsa ingredients in a small bowl and add on top.
*If using flour tortillas, you can add the cheese and fold them before placing them on the skillet.
Pro Tip: How to handle corn tortillas
You might have noticed that I close the tacos only after they have been on the hot skillet for about 20-30 seconds. The reason for that is because corn tortillas tend to break when folded. But once you heat them up, they will become very pliable and won't break.
There are many tricks (microwaving, etc.) for how to fold corn tortillas without breaking them. I find that this is the easiest way, to just fold them once they hit the skillet. Less work, but always great results. Feel free to share your tips in the comments section.
Tips for the best Vegan Potato Tacos
- Prep all the tortillas before cooking. Cooking in oil is pretty quick, so to avoid running back and forth from the stove to your prep area, fill all your tortillas with mashed potatoes before you heat the pan.
- Use creamy mashed potatoes. I love chunky mashed potatoes, but this isn't the time. Use a creamy recipe so your tacos fry flat. Chunks will create bumps that will cause uneven cooking or burning.
- Follow the folding tips. There is nothing worse than a taco that breaks, so make sure you are warming your corn tortillas before folding them for the best results. Flour tortillas can be folded cold.
- Don't overdo the oil. Use enough oil to cover the bottom of the pan so these tacos can crisp up, but don't go overboard. Too much oil will saturate the tortilla, making them greasy and soggy.
Add-ins and Substitutes
- Add some beans. Boost the protein in these vegan tacos with some black beans, refried beans, or pinto beans, such as these Quick & Easy Chipotle Pinto Beans or Simple Mashed Beans.
- Add veggies. Try these with sauteed mushrooms, shredded carrots, cabbage, or fried onions. You can even substitute them for the cheese if you like.
- Make them spicy. For an added kick, make these with some sliced jalapenos, or use a spicy vegan cheese, such as pepper jack. You can also add a few dashes of Sriracha to them.
- Add sauce. Try these tacos with a flavorful sauce, such as pesto, cilantro-lime, chimichurri, or Chermoula Sauce.
How to Store
Store any leftover Vegan Potato Tacos in a airtight container with parchment paper between each one. They will last for up to 5 days in the refrigerator. Reheat them in the microwave or place them back in a skillet on the stove to heat until slightly crisp again.
What to Serve with Vegan Potato Tacos
- Toppings. Spoon some delicious Avocado Salsa (recipe inside the recipe card), guacamole, vegan yogurt, Vegan Tzatziki Sauce, vegan sour cream, or Salsa Roja on top of these tacos.
- Salad or Vegetables. Serve them with a side of fresh salad, such as Kale Apple Salad and Creamy Cucumber Radish Salad, or vegetables. Try them with Simple Sautéed Vegetables and Roasted Broccoli.
- Beans and Rice. Add some black beans, red beans, Rice and Beans, Spinach Rice, Salsa Rice, or Mushroom Rice to the side for a more filling and protein-packed meal.
- Soup. Enjoy these Vegan Potato Tacos with a cup of Red Lentil Soup, Spinach Orzo Soup, or Cabbage Soup.
I love this recipe for Vegan Potato Tacos because they have the most amazing taste and texture. I hope you love them just as much as we do and make them a staple at your family table as well.
More tasty vegan recipes:
Vegan Potato Tacos
- 6 corn tortillas
- 1 cup leftover mashed potatoes
- 1 cup vegan cheese, grated
- 2 tbsp. grapeseed oil, for frying
- 1 medium avocado, diced
- ½ medium tomato, diced
- 1 medium jalapeno, seeded and diced
- 1 tbsp. chopped cilantro
- 1 tsp. lime juice
- 1 tsp. olive oil
- ¼ tsp. sea salt or to taste
- Place the tortilla on a clean surface. Spread a spoonful of the mashed potatoes on one half of the tortilla, leaving the other half empty so it can be folded over later. Repeat this step for all of the tortillas.
- Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom. Put your taco in the skillet and place some vegan cheese right on top of the mashed potatoes. Wait for 15-20 seconds and then gently fold the empty side on top of the potato side.*
- Fry each taco for about 2-3 minutes per side, or until golden brown.
- To make the Avocado Salsa, simply mix all of the salsa ingredients in a small bowl. Add the salsa on top of the tacos.
Elizabeth Allen says
Very good 😊 my husband was surprise when I told him the recipe! I didn’t make the avocados salad. I put the Mayo.
Tania Sheff says
Thank you, Elizabeth!
Deconstructed potato rolled tacos
Super simple and tasty! Don't skip the avocado salsa, people!
Tania Sheff says
Thank you! Yes, the salsa definitely adds a nice touch! 🙂