This recipe is a great spin on a classic fast-food taco. Fried potato tacos are easy to prepare, perfect for customizing, and plant-based so easily fit into any meal plan!
Crispy fried potatoes are seasoned to perfection and tucked inside warm tortillas. Topped with homemade sauce, these are a sure crowd-pleaser.
Want another unique taco recipe for your menu? Check out these vegan jerk tacos too!
Below are two ingredients lists. The first for the tacos and the second for a creamy sauce. Full ingredient lists for the fried potato tacos can be found in the printable recipe card at the bottom of the post.
For the tacos
- Vegetable oil
- Nutritional yeast
- Chili powder or red pepper flakes
- Ground cumin
- Garlic powder
- Coconut cream
For avocado cilantro sauce
- Lime juice
- Red onion
Wash, peel, and cut the potatoes into cubes, then place them in a large stockpot of salted water. Bring to a boil and cook for 10 to 12 minutes, until tender. Drain and set aside.
To the bowl of potatoes, add the salt, nutritional yeast, garlic powder, paprika, cumin, chili powder, and salt. Mash this mixture together until the potatoes are combined and seasoned well.
In a skillet, heat vegetable oil over medium heat. Then spread the potato mixture over the tortillas and fold them in half.
Fry the tacos for 2 minutes per side, or until golden and crispy.
While the potatoes cook, blend the cashews, avocado, water, lime juice, cilantro, and salt until smooth. Taste and add more salt if needed. Serve with sauce and preferred taco toppings.
If you don't have everything on hand, that's okay. Below are some tips for substitutions that will work perfectly with this tasty fried potato taco recipe.
- Use corn tortillas if you prefer
- Any non-dairy milk can be used in place of the coconut cream
- Season with your own unique taco seasoning blend or any ready-made blend that is plant-based
If you like this but want something just a bit different, consider some of the variations below that give this recipe a new flavor.
- Use sweet potatoes instead of regular potatoes
- Add sauteed bell peppers and onions to the potatoes for flavor and texture
- Use any blend of herbs and spices to make these Greek-flavored, spicier, or even Italian
- If not plant-based, add shredded cheese before frying
🥘 Storage Tips
Leftover cooked potato filling can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to prepare the potato filling ahead of time, you can store it in the refrigerator and reheat it in a skillet or microwave before assembling the tacos.
The sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir it before using it as it might thicken slightly when chilled.
The tacos can be assembled and fried, then allowed to cool and freeze for up to 3 months. Thaw overnight in the refrigerator then bake or pan fry to heat through and crisp.
If your kitchen isn't filled with all of the tools you need, make sure you check out ours below for some unique additions to your food preparation supplies.
- Vegetable peeler
- Chef's knife
- Cutting board
- Potato masher
- Measuring cups and spoons
Make sure the oil in the pan is hot before placing the stuffed tortilla in to fry. This will keep the outside crisp but won't add excess oil to the filling.
Absolutely! Flour tends to hold up better with a heavier filling, but corn tortillas will add a unique texture and flavor that is fantastic.
Of course! While not all vegan cheeses melt well, you may want to try the Violife brand of non-dairy products. They have the best overall texture and flavor.
If you love Mexican and Tex-Mex flavors, then make sure you check out some of our other tasty dishes. Bookmark your favorites and make them soon.
These fried potato tacos go perfectly alongside one of these recipes to create a full meal everyone will devour.
Vegan Fried Potato Tacos
- Start by washing, peeling, and cutting the potatoes into small cubes. Place them in a large stockpot filled with salted water. Bring the pot to a boil and cook the potatoes for 10 to 12 minutes until they become tender. Once done, drain the water and set the potatoes aside.1 lb potatoes
- In a bowl, combine the potatoes with salt, nutritional yeast, garlic powder, paprika, cumin, chili powder, and an additional pinch of salt. Mash the mixture until the potatoes are well seasoned and combined.½ teaspoon salt, 2 tablespoon nutritional yeast, 2 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon chili powder, ¼ cup full-fat coconut cream
- Heat vegetable oil in a skillet over medium heat. Spread the seasoned potato mixture onto tortillas and fold them in half. Fry the tacos for about 2 minutes per side or until they turn golden and crispy.3 tablespoon vegetable oil, 8 flour tortillas
- While the potatoes are cooking, blend cashews, avocado, water, lime juice, cilantro, and salt until the mixture becomes smooth. Adjust the salt to taste.1 cup cashews, ½ cup water, 2 tablespoon lime juice, 1 avocado, ⅓ cup fresh cilantro, ½ teaspoon salt
- Serve the fried potato tacos with the prepared sauce and your preferred taco toppings.
- The cashews should be covered in water and soaked for at least 8 hours, or overnight, before blending to create the sauce.
- Use corn tortillas if you prefer instead of flour tortillas.
Take a minute to prepare before you cook and keep these food safety tips in mind!
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.