These Mexican inspired Vegan Potato Tacos make the perfect healthy plant-based meal for dinner! They are gluten-free, oil-free and loaded with crispy cornmeal potatoes, spiced veggies and creamy avocado!
VEGAN POTATO TACOS
Do you like crispy tacos? These Mexican Vegan Potato Tacos have a super crispy texture thanks to a cornmeal crust coating over them. I used to love cornmeal crusted tilapia back in the day, so I decided to try that on potatoes and the flavor was so good, as well as give a really hefty crunch. Even better? Stuff them in tacos! I love anything taco or Mexican-inspired, just like these Taco Spiced Potatoes!
I have eaten these delicious Mexican potatoes on their own on a plate with just lots of avocado and my 5 Minute Mexican Tahini Sauce or also in tacos. They are delicious any way you want to eat them. I used to make potatoes like these all the time for my hubby for breakfast (minus the taco shells) as a healthy breakfast. I decided to change up my way and add the cornmeal and lime and it turned out fantastic.
Of course, there has to be some peppers too.
I used a combo of these gorgeous peppers for color, but feel free to use any combo you like. Red looks best because of the color and presentation, but any will work.
These cornmeal potatoes come together in just 8 easy ingredients (+ salt & water) and is such a simple meal. Food doesn’t have to be complicated guys. In fact, I’m all about REAL food and real recipes that make you feel good!
These vegan potato tacos are easy to make, gluten-free, oil-free, healthy, plant-based, delicious, simple, full of flavor and have both crispy and creamy textures!
MORE VEGAN MEXICAN RECIPES
- Vegan Mexican Casserole
- 30 Minute Mexican Chili
- Tomatillo Salsa Verde
- Easy Homemade Salsa Recipe
- Best Vegan Black Bean Soup
- The Best Enchilada Sauce
- Vegan Tortilla Soup
Vegan Potato Tacos (Oil-free!)
FOR THE POTATOES
- 4 heaping cups (627g) chopped and peeled red potatoes in 1/2 inch chunks
- 1 tablespoon (15g) fresh lime juice
- 2 tablespoons (30g) water (add more as needed to make the cornmeal stick)
- 1/4 cup (40g) cornmeal
- 3/4 teaspoon chili powder
- 1 teaspoon fine sea salt
FOR THE VEGGIES
- 2 cups (210g) chopped bell peppers (use any kind or combo you like)
- 1/2 cup (80g) chopped onion
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 1/4 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon lime juice
- 3/4 cup water
- chopped avocado
- corn or flour tortillas
- Mexican Tahini Sauce
- I use this scale.
- Peel and chop your potatoes into 1/2 inch pieces.
- Add 1 tablespoon lime juice and 2 tablespoons water to a large bowl and toss the potatoes in it to coat well. Preheat your oven at this time to 415 degrees and line a large sheetpan with parchment paper, do not use foil or the potatoes will stick!
- In a separate small bowl or cup, combine the cornmeal, chili powder and salt. (listed under the "potatoes") Toss that over the potatoes and stir to coat the potatoes well. If needed, add a tiny bit more water to make the cornmeal stick to the potatoes. Drain over a strainer any excess liquid and shake it off, you don't want the potatoes too wet before going into the oven. Spread them out evenly on the prepared pan. Bake for 25-30 minutes or until golden brown.
- While the potatoes are cooking, prepare the veggie mixture. Add all the ingredients listed under "veggies" to a large pan and stir well. Cook over medium heat for about 8 minutes with the lid on. They should be tender and the water evaporated after 8 minutes. Check on them a couple of times while they are cooking. If more water is needed, add just a tiny bit more. You don't want any remaining water though after they are done cooking.
- Remove your potatoes from the oven and immediately scrape them from the paper using a thin metal spatula. These tend to stick a bit, so you will need to use a spatula to remove them rather quickly to a plate. A thin spatula makes this easy.
- Serve in a bowl or in tacos or whatever you like. I eat them both as just breakfast potatoes and in tacos as a lunch/dinner. Top with the avocado and Mexican tahini sauce.
- These potatoes need to be eaten immediately while they are crispy, as they will start to soften sitting at room temperature. For leftovers and to make them crispy again, simply add them back to the oven at 300 degrees for just a few minutes.
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