Soy-Free Crispy Potato Tacos

Say hello to your new favorite plant-based comfort food: Soy-Free Crispy Potato Tacos! This mouthwatering recipe features golden Yukon Gold potatoes, baked to crispy perfection and seasoned with smoky paprika, garlic, cumin, and a touch of heat from pepper. Tucked into warm corn tortillas, these tacos are loaded with fresh toppings like juicy cherry tomatoes, crunchy lettuce, red onion, and a hint of spice from jalapeño slices. A creamy avocado-lime sauce ties it all together, adding a burst of tangy, herbaceous flavor. Perfect for quick weeknight dinners or Taco Tuesday celebrations, this recipe is entirely soy-free and packed with vibrant, satisfying textures. Ready in under an hour, these tacos will become your go-to option for a crowd-pleasing, plant-based meal!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Small Yukon Gold potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 pieces Corn tortillas
• 1 large Avocado
• 1 large Lime
• 0.25 cup Fresh cilantro, chopped
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red onion, finely chopped
• 1 piece Jalapeño, seeded and sliced
• 2 cups Lettuce, shredded

Directions

Step 1

Peel and cube the Yukon Gold potatoes into 1-inch pieces.

Step 2

Place the potatoes in a large pot, cover with cold water, and bring to a boil over high heat.

Step 3

Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are just fork-tender, then drain and let cool slightly.

Step 4

In a large bowl, toss the cooled potatoes with olive oil, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper until evenly coated.

Step 5

Preheat your oven to 425°F (220°C). Spread the potatoes on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway through, until golden and crispy.

Step 6

While the potatoes are baking, prepare the avocado-lime sauce. In a small bowl, mash the avocado and mix with the juice of one lime, and chopped cilantro until smooth. Season with a pinch of salt to taste.

Step 7

Heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side until they are pliable.

Step 8

To assemble the tacos, place a small handful of shredded lettuce on each tortilla, followed by a few spoonfuls of crispy potatoes.

Step 9

Top the potatoes with cherry tomatoes, red onion, and slices of jalapeño.

Step 10

Drizzle each taco with the avocado-lime sauce and serve immediately.

Nutrition Facts

Serving size	(1916.6g)

Amount per serving	% Daily Value*
Calories	2553.9

Total Fat 91.0g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 2598.2mg	0%
Total Carbohydrate 403.2g	0%
Dietary Fiber 74.7g	0%
Total Sugars 23.6g
Protein 56.7g	0%

Vitamin D 0IU	0%
Calcium 591.5mg	0%
Iron 18.1mg	0%
Potassium 5188.1mg	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: 30.8%

Protein: 8.5%

Carbs: 60.7%