Vegan Potato Tacos

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.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 276kcal

Author Tania Sheff

Ingredients

6 corn tortillas
1 cup leftover mashed potatoes
1 cup vegan cheese, grated
2 tbsp. grapeseed oil, for frying

Avocado Salsa

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

Instructions

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.

Video

Notes

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.

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.

Nutrition