Vegan Potato Tacos with Jalapeño Sauce
Vegan potato tacos are as simple as they are delicious. Mashed up potatoes wrapped up in crispy tortilla shells and topped with cabbage, creamy avocado, pico de gallo and a dreamy cashew jalapeño sauce. They’re delicious enough to serve to friends, but easy enough to make for any ol' Taco Tuesday.
Servings 12 tacos
Ingredients
- 12 corn tortillas
- cooking oil for frying
Potato Filling
- 4-5 medium russet potatoes (about 2 lbs)
- ½ cup almond milk (or plant milk of choice), unsweetened
- ¼ tsp garlic powder
- ¾ tsp salt
- 1 tbsp vegan butter (optional)
Jalepeño Sauce
- ½ cup raw cashews, soaked for 20 minutes
- 1 jalapeño
- 1 tsp salt
- ½ cup water
- juice of 1 lime
- 1 cup cilantro leaves
- ½ tsp red wine vinegar
Additional Toppings
- shaved cabbage, green or red
- pico de gallo
- sliced avocado
Instructions
- Peel and chop potatoes. Add potatoes to a pot of cold water. Place pot on stove over medium-high heat and bring to a boil. Boil potatoes until fork tender.
- While potatoes are boiling, prepare the jalapeño sauce. Add all ingredients to a high speed blender and blend until smooth. Taste and adjust seasonings, and set aside.
- Once potatoes are cooked, drain and return potatoes back to pot.
- Mash potatoes in pot using a potato masher. Add in almond milk, garlic powder, salt, cumin, and butter, if using. Consistency should be like lumpy mashed potatoes. Set aside.
- Prepare the tortillas by heating over a hot pan or microwaving tortillas. If microwaving, place tortillas in damp paper towels and heat for 30 seconds, flip and heat for another 30 seconds.
- To prepare the tacos, place a small amount of potato mixture (~2 tbsp to ¼ cup) into each tortilla, on one half of the tortilla. Close the tortilla and lightly press to ensure the tacos don't have any large lumps and are somewhat flat. To keep tortillas closed during cooking, secure with a toothpick through the top. Prepare all tacos and set aside.
- Once all tacos are prepared and ready to fry, heat oil in a pan over medium-high heat. (See note)
- Cook 3-4 tacos at a time, depending on size of pan. Cook for a few minutes until slightly golden, before flipping to cook the other side. Once both sides are golden, remove and place on paper towels. Repeat until all tacos are cooked.
- To assemble tacos, be sure to first remove any toothpicks! To each taco, add sliced avocado, shaved cabbage, pico de gallo, and drizzle on jalepeño sauce. Serve with extra jalepeño sauce on the side.
Notes
Amount of oil depends on the size of the pan, but it doesn't need to be high, this is a shallow pan fry, not a deep fry.