Fry these taquitos and you’re well on the way to making an irresistible junk food.

Taquitos with Avocado Sauce [Vegan]

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  • 2 large potatoes, peeled and chopped
  • 1 (12-ounce) package vegan Mexican sausage (about 1 cup)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 8 corn tortillas
  • 3 tablespoons oil
  • 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. Line a baking sheet with crumpled paper towels for draining cooked taquitos.
  2. In a medium saucepan, bring enough salted water to boil to cover potatoes. Cook potatoes until fork-tender. Remove from heat and drain.
  3. In a medium sauté pan over medium-high heat, cook sausage, stirring frequently, 4 minutes. Add salt, cumin, and potatoes to the pan and stir to combine. Remove from heat.
  4. In a large dry sauté pan over medium heat, heat corn tortillas on each side just until soft. Keep warm wrapped in a clean kitchen towel.
  5. Preheat a large frying pan over medium-high heat; add about 3 tablespoons oil to pan.
  6. For each taquito, spoon a heaping tablespoon of potato mixture into each tortilla and spread evenly. Roll and secure with a toothpick.
  7. Fry in heated oil (toothpick and all) about 2 minutes on each side or until evenly golden brown. Place on prepared baking sheet to drain.
  8. Serve with Avocado Sauce (below).
  9. 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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