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Vegetarian Potato Tacos

Vegetarian Potato Tacos

Vegetarian Potato Tacos

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Indulge in the ultimate comfort food with our mouthwatering Potato Tacos! Skip the sautéing and blending of all the most important "taco" flavors—our spice blend does the trick keeping your cooking quick and easy.

These vegetarian delights feature Fajita & Taco Spice, infusing the mashed potatoes with bold flavors of cumin, chili powder, garlic, and onion folded in warm tortillas and fried to crispy perfection.

These delectable tacos are a delightful twist on a classic, both pantry-friendly and budget-friendly, and the garnish possibilities are endless. Try once and they're bound to become your new taco feast favorite!

Yields
4.0 servings
Prep Time Cook Time Total Time
20 min 15 min 35 min
Vegetarian Potato Tacos

Ingredients

Prep:
Assembly:

Directions

  1. Peel the potatoes and cut into roughly 1-inch cubes. Place in a medium pot with water, two teaspoons of salt and cover.
  2. Bring to a boil, then simmer for about 12-16 minutes or until the potatoes are tender.
  3. Drain the potatoes and return them to the pot.

Assembly
  1. Add the butter, additional 2  teaspoons of salt, fajita taco spice and queso fresco to the cooked potatoes. 
  2. Using a potato masher, mash the mixture until smooth.
  3. Warm the tortillas one at a time on both sides in a dry 12-inch frying pan. 
  4. While the tortilla is warm, spread about a quarter cup of potato into each tortilla.
  5. Place a thin slice of thinly sliced tomato and gently fold in half to form a taco.
  6. When all tacos are assembled, heat the oil in the same frying pan until hot and shimmering.
  7. Fry each taco on one side until crisp, about a minute and half, then flip with tongs and repeat. You can fit 3 in the pan at a time.
  8. Drain tacos on a paper towel and sprinkle with a little additional salt if you like.
  9. To serve, add sour cream, guacamole, or your favorite salsa.
Vegetarian Potato Tacos

Vegetarian Potato Tacos

COOK TIME: 15.0
Prep:
Assembly:
  1. Peel the potatoes and cut into roughly 1-inch cubes. Place in a medium pot with water, two teaspoons of salt and cover.
  2. Bring to a boil, then simmer for about 12-16 minutes or until the potatoes are tender.
  3. Drain the potatoes and return them to the pot.

Assembly
  1. Add the butter, additional 2  teaspoons of salt, fajita taco spice and queso fresco to the cooked potatoes. 
  2. Using a potato masher, mash the mixture until smooth.
  3. Warm the tortillas one at a time on both sides in a dry 12-inch frying pan. 
  4. While the tortilla is warm, spread about a quarter cup of potato into each tortilla.
  5. Place a thin slice of thinly sliced tomato and gently fold in half to form a taco.
  6. When all tacos are assembled, heat the oil in the same frying pan until hot and shimmering.
  7. Fry each taco on one side until crisp, about a minute and half, then flip with tongs and repeat. You can fit 3 in the pan at a time.
  8. Drain tacos on a paper towel and sprinkle with a little additional salt if you like.
  9. To serve, add sour cream, guacamole, or your favorite salsa.

Vegetarian Potato Tacos

Indulge in the ultimate comfort food with our mouthwatering Potato Tacos! Skip the sautéing and blending of all the most important "taco" flavors—our spice blend does the trick keeping your cooking quick and easy.

These vegetarian delights feature Fajita & Taco Spice, infusing the mashed potatoes with bold flavors of cumin, chili powder, garlic, and onion folded in warm tortillas and fried to crispy perfection.

These delectable tacos are a delightful twist on a classic, both pantry-friendly and budget-friendly, and the garnish possibilities are endless. Try once and they're bound to become your new taco feast favorite!

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