How do I make the potato filling flavorful for these tacos?

The potato filling is flavored with diced onion, finely chopped jalapeno, cumin, cilantro, nutritional yeast, and vegan mozzarella shreds, all mashed together.

What is the best way to get the corn tortillas crispy?

After filling each tortilla with the potato mixture, add 1 tablespoon of oil to the pan and cook each taco on both sides until it becomes crispy.

What ingredients are in the avocado sauce?

The avocado sauce is made by blending medium avocados, a seeded jalapeno pepper, fresh lime juice, salt, cilantro sprigs, finely chopped onion, and water until somewhat thin.

Can I prepare the avocado sauce in advance?

Yes, the avocado sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.

What type of potatoes should I use for these tacos?

The recipe calls for 1 pound of baking potatoes, peeled and chopped into 2-inch pieces, then boiled until tender for mashing.

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

VG By: Vegan Junk Food by Lane Gold

Author Bio

Vegan Junk Food by Lane Gold proves that going vegan doesn’t mean giving up your... Read More

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Close-up of several crispy, golden-brown South-of-the-Border Potato Tacos, garnished with fresh cilantro and drizzled with creamy green avocado sauce, served on a plate.

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Potato Recipes

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

3-4

Dairy Free

Vegan

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).

Ingredients You Need for South-of-the-Border Potato Tacos [Vegan]

For the Potato Tacos:

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

For the 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 of cilantro
1/8 medium onion, peeled and finely chopped
1/2-1 cup water

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How to Prepare South-of-the-Border Potato Tacos [Vegan]

In a medium pot, boil potatoes in 1 teaspoon salt until tender, then drain.
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.
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.
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.
Fill each tortilla with 2 heaping tablespoonfuls of potato mixture and fold.
Add 1 tablespoon oil to pan and cook each tortilla on each side until crispy.
Garnish with extra cilantro and avocado sauce (below).
To make the sauce, in a blender, blend all ingredients, adding water about a 1/4 cup at a time to make a somewhat-thin sauce. This sauce keeps in the refrigerator 2 days.