These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
What’s better than tacos?
Tacos filled with crispy potatoes and topped off with the most delicious green sauce.
Last week I shared the recipe for the Jalapeño Cilantro Sauce and now you have another reason to make it. Not that you needed another reason – because once you try it, you will want to put it on everything.
To speed up the cooking process, I boiled the potatoes before getting them nice and crispy on the stovetop. Now, the key to getting them crispy is to not mess with them while they’re in the pan. Give them a solid 5-7 minutes of browning time before flipping.
Believe me when I say, you won’t regret waiting for them to crisp up. That crunchy skin is freaking delicious.
Once your potatoes are ready to go, load up your tortillas with beans, lettuce, avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce and start feasting.
Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
Ingredients
- 1 lb potatoes chopped
- 1 tbsp olive oil
- 1 bell pepper chopped
- 2 tbsp taco seasoning
- 15 oz can black beans drained and rinsed
- 15 oz can refried beans
- 8 taco-sized flour tortillas
- 2 cups lettuce chopped
- 2 avocados diced
- Jalapeño Cilantro Sauce*
- cilantro, limes for serving
Instructions
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Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
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Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.
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While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
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Prepare the Jalapeño Cilantro Sauce according to the instructions and set aside.
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Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
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To assemble, add a layer of beans to each tortilla followed by potatoes, lettuce, avocado and Jalapeño Cilantro Sauce. Serve with cilantro and lime wedges.
Recipe Notes
*You can get the recipe here.
**I recommend using a non-stick pan to ensure the potatoes do not stick to the bottom.
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This was really yummy! I actually put the boiled potatoes in my air fryer for Less fat. The cilantro jalepeno lime dressing really makes these tacos stand out. We loved them!
What kind of potatoes did you use?
I think I used russet, but you can use whatever you have on hand.
Rene. Skin on or off the potato? Thx
On! 🙂
I’m a little confused on what I’m suppose to do with the potatoes once I’ve boiled them. When I put them in the pan with the bell pepper, am I suppose to smash them slightly?
Yep – just gently push them down into the pan so they continue cooking and get nice and crispy.
Thanks for sharing! Do they keep long?
You can definitely eat these over a couple days. I would just keep everything separate and then build your tacos as you eat them. The potatoes are definitely going to be crispier the first day, but they will still taste good reheated.
This looks so good! Do you use this sauce/dressing for any other recipes?
Yes! Here are a couple more recipe ideas to use it with – but you can really put it on anything:
https://www.thissavoryvegan.com/brown-rice-chickpea-taco-bowls-with-jalapeno-cilantro-sauce/
https://www.thissavoryvegan.com/vegan-white-bean-tacos-with-jalapeno-cilantro-sauce/
So good! I added half an avocado to the sauce and it was perfect.
These were absolutely DELICIOUS! Absolutely no cheese (my kryptonite on potato tacos) necessary with that phenomenal sauce! Flavors and textures were spot on. I followed the recipe to a T EXCEPT I used corn tortillas. Highly recommend for vegans and carnivores alike.
So glad you liked them – and yes, sauce is always important 🙂
These are so good! So fresh and tasty. Flavor packed a must try for anyone who loves tacos. Even my 8 year old who lives off macaroni and cheese and chicken nuggets had two of these tacos! This is definitely going to become a go to in my recipe arsenal. Thank you for sharing!!
Ummmm…you’re 8 year old is amazing – there’s no way I would have given up mac & cheese when I was that age. lol. But I am so glad this was a hit with the whole family. Always a win when you only have to cook one meal 🙂
Do you add the black & refried beans to same pan as potatoes? Or are you using a seperate pan?
No, they get their own pan 🙂
Can I use red potatoes?
Definitely!
Are you supposed to peel the potatoes first? It doesn’t say, but i saw something about crunchy skin?
Nope – I will always list it if you need to do something like peeling potatoes first. If not, just leave them as they are 🙂
I love anything with potatoes and these were SO GOOD!! Great combination of flavors. The jalapeño cilantro sauce was perfect on them but not spicy (I only used one jalapeño without the seeds) which I liked. Followed the recipe exactly and was not disappointed. Leftovers were awesome too. Will definitely make these again.
One of my faves too! So glad you liked it!