Dairy-Free Spicy Potato Tacos

Get ready to elevate taco night with these bold and flavorful Dairy-Free Spicy Potato Tacos! Perfectly crispy roasted russet potatoes are seasoned with smoky paprika, chili powder, cumin, and garlic for a mouthwatering kick, then piled onto warm corn tortillas. These tacos are topped with a refreshing crunch of shredded red cabbage, fresh cilantro, and a zesty homemade chipotle lime sauce made from vegan mayonnaise and a touch of maple syrup for balance. This easy plant-based recipe is ready in just 45 minutes, making it a quick and satisfying dinner option that everyone will enjoy. Serve them with lime wedges for a bright citrusy finish, and savor every bite of these entirely dairy-free, spicy, and irresistibly delicious tacos!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium russet potatoes
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 8 pieces corn tortillas
• 2 cups red cabbage
• 0.5 cup fresh cilantro
• 2 pieces lime
• 0.25 cup vegan mayonnaise
• 2 peppers chipotle peppers in adobo sauce
• 1 teaspoon maple syrup

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Peel and dice the potatoes into 1/2-inch cubes. Place them in a large mixing bowl.

Step 3

Drizzle the olive oil over the diced potatoes. Add the smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated with the spices.

Step 4

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping the potatoes halfway, until they are golden brown and crispy.

Step 5

While the potatoes are roasting, prepare the chipotle lime sauce. In a blender or food processor, combine the vegan mayonnaise, chipotle peppers, juice of 1 lime, and maple syrup. Blend until smooth and creamy. Adjust seasoning if needed.

Step 6

Shred the red cabbage and slice the second lime into wedges for serving. Chop the fresh cilantro.

Step 7

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

Step 8

To assemble the tacos, place a scoop of roasted potatoes onto each tortilla. Top with shredded cabbage, a drizzle of chipotle lime sauce, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

Step 9

Enjoy your Dairy-Free Spicy Potato Tacos while they’re warm!

Nutrition Facts

Serving size	(1560.7g)

Amount per serving	% Daily Value*
Calories	2225.0

Total Fat 66.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 10.0g
Cholesterol 13.5mg	0%
Sodium 3179.9mg	0%
Total Carbohydrate 376.8g	0%
Dietary Fiber 48.9g	0%
Total Sugars 28.9g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 483.2mg	0%
Iron 18.3mg	0%
Potassium 5307.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 8.5%

Carbs: 65.6%