Spicy Potato Soft Taco Recipe with Crispy Potatoes and Vegan Chipotle Sauce

Spicy Potato Soft Taco Recipe

These spicy potato soft tacos take a fast food favorite and turn it into something you can make at home for a fraction of the price. Crispy, heavily spiced potatoes go into soft tortillas with shredded lettuce, vegan cheese, diced tomatoes, and a creamy chipotle sauce. The whole thing is vegan, and nothing about it feels like a compromise.

The original recipe comes from plant.well, where it is described as the best vegan potato soft tacos. The source author notes having ordered potato tacos at Taco Bell before and calls this homemade version even better and super budget friendly. That is a big claim for a bag of potatoes, but the math works in your favor.

this …

Here is the quick overview before we get into the details.

The potatoes are the kind of thing worth keeping on hand for whenever a taco craving hits. You can also customize the filling with the protein of your choice, which makes this a template as much as a recipe.

Vegetarian Taco Bell Copycat Recipe

Sometimes the simplest things in life are the best. That is the whole idea here: perfectly spiced, golden brown potatoes with toppings that add even more texture, flavor, and deliciousness.

Food prices keep climbing, and making a homemade version of a popular restaurant item is one of the easiest ways to spend less without giving up flavor.

These tacos are comforting and quick enough for a busy night when you need dinner on the table fast. They are also a great way to use up leftover veggies, because anything crisp and fresh can go on top.

Here is what goes into each part of the taco.

• Potatoes: Use your favorite type. The original recipe used russet.
• Olive oil: Any neutral oil, such as canola or vegetable, works too, though the source prefers the flavor and benefits of olive oil.
• Spices: Smoked paprika, onion powder, garlic powder, cayenne, salt, and pepper. You are welcome to add more if you like a stronger kick.
• Toppings: To keep with the copycat theme, the source used shredded lettuce, shredded vegan cheese, diced tomatoes, and a homemade vegan chipotle sauce, all on flour tortillas.

One small note from the original post: the chipotle sauce recipe was still coming soon when it was written. Salsa or your favorite sauce steps in just fine until then.

How to Make Vegan Soft Potato Tacos

The recipe splits into two simple parts. First the potatoes get soaked, then fried with the spice blend until they turn golden and crisp. After that it is pure assembly: warm tortillas, cold crunchy toppings, creamy sauce, done.

The active work is short, but the potatoes need about 30 minutes of soaking before they hit the pan, so plan for that. Once they are in the skillet, stay close and stir often. Even browning comes from steady movement over medium heat, not from cranking the burner up.

If you want another potato dish to round out taco night, these Taco Bell Cheesy Fiesta Potatoes are a fun one to put next to them.

Making the Crispy Potatoes

Cut the potatoes into small, bite sized pieces. Smaller pieces crisp faster and sit better inside a tortilla, so do not be shy about cutting them down.

Put the pieces in a bowl and cover them with water. Let them sit for 30 minutes, then strain, rinse, and gently pat them dry. That soak pulls some starch out of the surface, and the pat dry step matters just as much. Wet potatoes steam in the pan instead of browning.

In a large pan over medium heat, add the olive oil, the potatoes, and the spices. Mix well so every piece gets coated. Cook, stirring often, until the potatoes are golden brown on most sides.

This can take some time, and the original recipe is upfront that it is worth it. Resist the urge to rush with high heat. Medium heat plus patience gives you a crisp exterior and a fluffy center.

A wide pan helps here. Crowded potatoes release moisture and steam each other, so use your largest skillet or cook them in two batches.

Serving Homemade Spicy Potato Tacos

The best way to serve these is on tortillas with the works. The source piled on shredded lettuce, shredded vegan cheese, diced tomatoes, and a simple homemade vegan chipotle sauce. Salsa or whatever sauce you love is a fine swap. The original post also suggests trying them with homemade vegan tortillas if you make your own.

Warm the tortillas before you fill them. A soft, pliable tortilla holds up better, and the contrast between warm bread and cool, crunchy toppings is a big part of what makes these taste so good.

Assemble the tacos right before you eat. If they sit, the lettuce wilts and the tortilla starts to soften.

For the leftover potatoes, keep them in an airtight container in the fridge for about five days. They reheat best back on the stove with a little oil, though the microwave works when you are in a hurry.

A quick topping idea: Mexican Pickled Onions for Tacos bring a bright tang that cuts through the spice and the creamy sauce.

Fry the potatoes ahead, store them in the fridge, and crisp them back up on the stove when taco night arrives. That is the whole meal prep trick.

The original recipe lists its qualities as homemade, crispy, spiced, delicious, perfect for meal prep, budget friendly, vegan, and vegetarian. All of that checks out for a dinner that costs a few dollars for four servings.

Ingredients

This makes 4 servings.

For the potatoes

• 2 pounds potatoes
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne

For the toppings

• Shredded lettuce
• Chopped tomatoes
• Shredded vegan cheese
• Salsa or sauce of choice
• Tortillas

Nothing here is specialty. If you keep paprika, garlic powder, and onion powder in the cabinet, you are most of the way to dinner already.

Instructions

1. Cut the potatoes into small bite sized pieces. Place them in a bowl and cover with water. Let them sit for 30 minutes, then strain, rinse, and gently pat dry.
2. To a large pan over medium heat, add the olive oil, the potatoes, and the spices. Mix well and cook, stirring often, until the potatoes are golden brown on most sides. This may take some time, but it is worth it.
3. Serve on tortillas with toppings of choice.

That is the entire method. One pan, about 45 minutes from start to plate if you count the soak, and a skillet of potatoes that disappear faster than you expect.

Notes

Beans, fried tofu or tempeh, or any other toppings you like can also be added. That is straight from the original recipe card, and it is good news for anyone feeding a mixed crowd. A can of black beans turns this into an even heartier dinner without changing the method.

A few more flexible spots in this recipe:

• Swap the olive oil for canola or vegetable oil if that is what you have.
• Use any potato you like. Russet was the source choice, but other types work too.
• Push the cayenne up or down depending on how much heat you want. The spice mix is easy to adjust.
• Use leftover veggies on top instead of letting them sit in the crisper drawer.
• Try homemade vegan tortillas if you make your own.

Nutrition, per serving as listed by the original recipe card: 422 calories, 16 grams of fat, 3 grams of saturated fat, 63 grams of carbohydrates, 7 grams of fiber, 7 grams of sugar, 9 grams of protein, and 633 milligrams of sodium. Those numbers will shift with your toppings and tortilla choice.

Recipe adapted from the Spicy Potato Soft Taco Recipe at plant.well.

FAQs

Spicy Potato Soft Taco Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Spicy Potato Soft Taco Recipe These spicy potato soft tacos take a fast food favorite and turn it into something you can make at home for a fraction of the price. Crispy, heavily spiced potatoes go into soft tortillas with shredded lettuce, vegan cheese, diced tomatoes, and a creamy chipotle sauce.

• Total Time: 45 min
• Yield: 4 1x

Ingredients

Scale 1x2x3x

Main
2 Pounds Potatoes
1/4 Cup Olive Oil
1 Tsp Smoked Paprika
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Cayenne

Toppings
Shredded Lettuce
Chopped Tomatoes
Shredded Vegan Cheese
Salsa or Sauce of Choice
Tortillas

Cook Mode Prevent your screen from going dark

Instructions

1-Cut potatoes into small bite-sized pieces: Cut potatoes into small bite-sized pieces. Place in a bowl and cover with water–let sit 30 minutes and then strain, rinse and gently pat dry.
2-To a large pan over medium heat,: To a large pan over medium heat, add the olive oil, the potatoes and the spices. Mix well and cook, stirring often, until golden brown on most sides–this may take some time but it’s worth it!
3-Serve on tortillas with toppings of choice: Serve on tortillas with toppings of choice!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 15 min
• Method: stovetop

Nutrition

• Serving Size: 1
• Calories: 422 calories
• Sugar: 7 grams sugar
• Sodium: 633 milligrams sodium
• Fat: 16 grams fat
• Saturated Fat: 3 grams saturated fat
• Carbohydrates: 63 grams carbohydrates
• Fiber: 7 grams fiber
• Protein: 9 grams protein
• Cholesterol: 1 milligrams cholesterol