Vegan Potato Tacos (Print Version)
# Ingredients:
→ Taco Base
01 -
2 lbs. baby yellow potatoes, diced into bite-size pieces
02 -
3 tablespoons olive oil
03 -
1 tablespoon cumin
04 -
2 teaspoons chili powder
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon garlic powder
07 -
Kosher salt
08 -
Fresh cracked pepper
09 -
8 street taco flour tortillas
→ Toppings
10 -
Avocado Cream Sauce
11 -
Fresh chopped cilantro
12 -
Diced red onion
13 -
Crumbled Cotija or queso fresco
# Instructions:
01 -
Heat oven to 425°F (220°C).
02 -
Add diced potatoes to a large sheet pan and drizzle with olive oil. Sprinkle with cumin, chili powder, oregano, garlic powder, and a couple large pinches of salt and pepper. Toss to coat the potatoes evenly.
03 -
Roast for 20 minutes, then flip and roast for another 5-10 minutes or until potatoes are fork-tender.
04 -
Broil potatoes on high for 1-2 minutes or until the potatoes are crispy on the outside.
05 -
Serve roasted potatoes in flour tortillas with Avocado Cream Sauce, fresh chopped cilantro, diced red onion, and crumbled Cotija cheese.
# Notes:
01 -
For best results, ensure potatoes are evenly sized for uniform cooking.
02 -
Tortillas can be lightly warmed before serving for improved texture and flavor.