A cheesy, caliente potato taco is delicious. A cheesy, caliente potato taco that’s fried is outta this world. You should serve creamy avocado sauce on the side (better just make a really big batch).

South-of-the-Border Potato Tacos [Vegan]

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  • 1 pound baking potatoes, peeled and chopped into 2" pieces
  • 2 teaspoons salt, divided
  • 1/4 cup diced onion
  • 1 medium jalapeño, seeded and chopped finely
  • 1 tablespoon plus 2 teaspoons oil, divided
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro plus more for garnish
  • 1/4 cup nutritional yeast
  • 1/2 cup vegan mozzarella shreds
  • 6 corn tortillas
  • 1 recipe Avocado Sauce:
  • 2 medium avocados
  • 1 medium jalapeno pepper (or 1 serrano, depending on heat desired) seeded
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 2-3 sprigs cilantro
  • 1/8 medium onion, peeled and finely chopped
  • 1/2-1 cup water


  1. In a medium pot, boil potatoes in 1 teaspoon salt until tender, then drain.
  2. In a medium sauté pan over medium-high heat, cook onion and jalapeño in 2 teaspoons oil until onion is translucent, about 4 minutes, then add cumin.
  3. Turn heat down to low and add potatoes, remaining salt, cilantro, nutritional yeast, and cheese. Mash potatoes slightly, stirring to combine all ingredients. Cook 2–3 minutes. Remove from heat.
  4. In a dry 10-inch skillet over medium-high heat, place tortillas in the pan one at a time, heating on each side a few seconds, just long enough to soften. Wrap tortillas in a kitchen towel to keep warm.
  5. Fill each tortilla with 2 heaping tablespoonfuls of potato mixture and fold.
  6. Add 1 tablespoon oil to pan and cook each tortilla on each side until crispy.
  7. Garnish with extra cilantro and avocado sauce (below).
  8. For the sauce: In a blender, blend all ingredients, adding water about a 1/4 cup at a time to make a somewhat-thin sauce. Keeps in the refrigerator 2 days.


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