Vegan Spicy Potato Tacos
Transform your taco night with these irresistible Vegan Spicy Potato Tacos, a plant-based delight that’s bursting with bold flavors and vibrant colors. This easy recipe features crispy, oven-roasted potatoes seasoned with a smoky blend of chili powder, paprika, and cumin, perfectly paired with a refreshing purple cabbage slaw lightly sweetened with maple syrup. Topped with creamy avocado-lime crema and a sprinkle of fresh red onions, these tacos are as visually stunning as they are delicious. Perfectly nestled in warm corn tortillas, they’re ideal for a quick weeknight dinner or a fun weekend meal. Packed with wholesome ingredients and ready in under an hour, these vegan tacos are a must-try for anyone craving a spicy, satisfying, and healthy taco option!
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Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Corn tortillas
- 2 cups Purple cabbage
- 2 tablespoons Lime juice
- 1 teaspoon Maple syrup
- 1 large Avocado
- 0.5 cup Cilantro
- 2 tablespoons Water
- 0.5 small Jalapeño
- 0.25 cup Red onion
Directions
Step 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
Peel and dice the potatoes into 1/2-inch cubes and transfer them to a large mixing bowl.
Step 3
Add olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper to the bowl. Toss the potatoes until evenly coated.
Step 4
Spread the seasoned potatoes on the baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Step 5
While the potatoes cook, prepare the slaw by finely shredding the purple cabbage and mixing it with lime juice, maple syrup, and a pinch of salt in a medium bowl.
Step 6
To make the avocado crema, blend the avocado, cilantro, water, lime juice (from half a lime), a pinch of salt, and jalapeño in a food processor or blender until smooth and creamy.
Step 7
Warm the corn tortillas in a non-stick pan or directly over a gas burner for a few seconds on each side until pliable.
Step 8
Assemble the tacos by adding a layer of crispy potatoes to each tortilla, followed by a handful of slaw, a drizzle of avocado crema, and a sprinkle of diced red onions.
Step 9
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1500.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1894.7 |
| Total Fat 65.1g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2610.1mg | 0% |
| Total Carbohydrate 302.9g | 0% |
| Dietary Fiber 48.4g | 0% |
| Total Sugars 25.0g | |
| Protein 41.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 392.5mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 5934.4mg | 0% |
Source of Calories