Description

These vegan potato tacos are packed with crispy potatoes, creamy avocado, and plenty of chopped veggies! These are easy to assemble and you can customize them with your favorite toppings!

Ingredients

Units Scale

1 medium russet potatoes (about 1/2 pound)
1 tablespoon Earth Balance spread or butter (if not vegan)
1 tablespoon diced red onion (optional)
2 tablespoons diced bell pepper (optional)
4 corn tortillas
1/3 cup pico de gallo
1 avocado, sliced
3 tablespoons salsa verde
Hot sauce, if desired

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Instructions

Peel and scrub the potatoes, then shred it using a box grater or food processor.
In a large non stick skillet, heat the butter over medium-high heat until melted.
Add the shredded potatoes, onion, and bell pepper to the skillet and use the back of a spatula to press the potatoes into a thin layer, evenly across the pan.
Cook for 7-8 minutes until the bottom is golden brown, then flip and continue to cook for 6-7 minutes until the potatoes are golden brown and crisp on both sides.
Divide the potatoes evenly into the tortilla shells.
Top with avocado, salsa, and hot sauce if desired.

Notes

The red onion and bell pepper are totally optional. If I happen to have some on hand, I’ll toss it in with the potatoes.

I highly recommend salsa verde, which is a green salsa, but feel free to use red salsa if you prefer that.