Crispy Potato Tacos

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Anyone else missing Taco Bell's soft potato tacos after they took that delicacy off the menu? Well, I am, and if you are too, then I have an easy fix for you. After trying these crispy potato tacos, you will forget all about those other tacos. The tacos are stuffed with beans, crispy potatoes (obviously), lettuce, and a creamy spicy avocado sauce. Feel free to add any of your other favorite toppings like pico de gallo or pickled onions. These tacos may be a little more gourmet than the originals, but that doesn't mean they're difficult to make. The fillings come together in about 30 minutes and the instructions are simple.


This recipe is inspired by The Savory Vegan's Crispy Vegan Potato Taco recipe.

TOTAL TIME: 30 minutes

SERVINGS: 8

INGREDIENTS:

Beans:

15 oz can black beans (drained and rinsed)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1 teaspoon paprika

1 teaspoon lemon juice

Salt (to taste)

Pepper (to taste)

Crispy Potatoes:

2 large potatoes (chopped in 1'' cubes)

Salt (to taste)

Pepper (to taste)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon cumin

1 teaspoon paprika

Spicy Avocado Sauce:

1/2 avocado

3 jalapeños (roughly chopped, do not remove the seeds)

1/4 cup yogurt or sour cream (to make vegan use the other half of the avocado)

1/4 cup cilantro

1 tablespoon lime juice (substitute with lemon if necessary)

1/4 teaspoon garlic powder

Salt (to taste)

Assembly:

8 corn tortillas

Salsa or pico de gallo

Chopped lettuce


RECIPE:

  1. Start boiling your potatoes in heavily salted water for about 10-15 minutes until they are tender. While the potatoes boil, add you beans to a pot with 1/4 cup water, garlic powder, onion powder, cumin, salt, pepper, and lemon juice. Mix everything together, cover, and let it simmer for about 10 minutes. While your potatoes and beans cook, make the avocado sauce by combining all of the ingredients in a food processor and blend until creamy. Add more seasoning to taste of necessary.

  2. Once the potatoes are tender, drain and set aside. By now, the beans should be soft and mushy, so using a potato masher or fork, mash the beans well. Add more seasoning to taste of necessary and set aside.

  3. Heat a large skilled with 3 tablespoons of olive oil. Toss the potatoes in about a teaspoon of salt, garlic powder, cumin, and 1/2 teaspoon onion powder. When you mix everything together, the potatoes should get a little roughed up. Add the potatoes to the skillet and let them cook for 5 minutes without touching them. After 5 minutes, give everything a good mix and let it cook for another 6-8 minutes. Press down the potatoes with a fork or the back of a spoon and flatten then if possible. The potatoes should be brown and crispy on both sides by now. Add more salt, pepper, garlic powder, onion powder, and cumin to taste if necessary.

  4. To assemble the tacos: warm your tortillas up, add the beans, potatoes, lettuce, and top with the avocado sauce. Top with any of your other favorite toppings before serving.