Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion.

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Recipe Summary

prep:
30 mins
cook:
42 mins
total:
1 hr 12 mins
Servings:
3
Yield:
6 tacos
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.

  • Bake in the preheated oven until tender, about 30 minutes.

  • Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.

  • Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.

Nutrition Facts

273 calories; protein 5.6g; carbohydrates 41.1g; fat 11.1g; sodium 807.7mg. Full Nutrition
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