Spicy Potato Tacos

Name: Spicy Potato Tacos
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 4 large Russet potatoes (peeled and diced); 1/4 cup olive oil; 2 tablespoons cornstarch; 1 teaspoon salt; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; small soft tortillas, warmed; Chipotle Sauce; shredded lettuce; shredded vegan cheddar cheese; diced tomatoes

These copycat Taco Bell Spicy Potato Tacos put a vegan-friendly spin on the fast food favorite! Crispy baked potatoes are coated in smoky seasonings, then layered in tortillas with vegan chipotle sauce.

womans hand lifting a spicy potato taco from a row of other potato tacos.

If you can make pizza crust and salad out of potatoes, then you can absolutely use them as a filling for tacos!

These copycat Spicy Potato Tacos are a riff on the version sold at Taco Bell. White potatoes are seasoned with smoky and spicy seasonings, baked until crispy, then loaded into taco shells with chipotle sauce and other easy toppings. They’ll easily become your new favorite vegan taco!

Why you’ll love these tacos

Tacos made with crunchy, golden potatoes! What could be better than that? Every crunchy, savory bite gets even better when topped with chipotle sauce and diced tomatoes.
Better than Taco Bell: The fresh ingredients and enhanced flavors make these easy vegan potato tacos better than the real thing.
Easy to make: The ingredients list is simple and baking the potatoes is foolproof. Plus, they’re easy to make gluten free and always vegan-friendly.

drizzling a spoonful of chipotle sauce over a potato taco.

Ingredients needed (with substitutions)

Russet potatoes – Russet potatoes are high in starch and low in moisture. This helps them become crispy and crunchy on the outside and fluffy on the inside by the time they’re finished baking. I haven’t tested it, but you could try replacing the Russet potatoes with sweet potatoes.
Olive oil
Cornstarch – The potatoes are coated with a thin layer of cornstarch before baking. When the heat hits them, the cornstarch clings and crackles around the potatoes to form a crunchy and golden crust. It’s the same method I use to make golden and crunchy fried tofu.
Salt
Onion and garlic powder – These two are used as the savory base of the seasoning blend. This way, the potatoes aren’t overwhelmed with too much heat and come out of the oven tasting well-balanced and irresistible.
Cumin
Paprika – For a subtle smoky and sweet flavor. You can use smoked paprika if you want the potatoes to taste smoky rather than spicy.
Cayenne pepper – This is the main source of heat in these spicy tacos.
Tortillas – I like using soft flour tortillas but you can use gluten free corn tortillas or hard taco shells instead.

ingredients for vegan potato tacos in individual white bowls.

How to make spicy potato tacos

Find the complete recipe with measurements below in the recipe card.

Peel and dice the potatoes into bite-sized chunks. Bring a pot of water to a boil, then carefully add the potatoes to the water.

Parboil the potatoes; they should be a bit softer but still firm when pierced with a fork.

Drain the water and let the potatoes dry for a few minutes.

Combine the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika, and cayenne pepper in a bowl. Toss to coat.

parboiled and seasoned potato chunks in a large white bowl.

Lay the seasoned potatoes on a baking sheet in an even layer. Bake in the oven until they’re golden brown and crispy. Prepare your taco toppings while you wait.

Scoop the crispy potatoes into the taco shells, add your toppings, then enjoy!

seasoned potato chunks laid out on a large baking sheet.

Taco toppings

The classic Taco Bell potato tacos are topped with shredded cheese, lettuce, and chipotle sauce. We can recreate those same great flavors with vegan-friendly toppings, like:

Vegan chipotle sauce
Shredded lettuce
Shredded vegan cheddar cheese (I used vegan Violife Cheddar)
Diced tomatoes
Diced avocado
Cilantro
Pickled red onions
Guacamole
Vegan sour cream
Salsa

Serving suggestions

Make it a meal and serve the tacos with a side of Spanish rice and beans, black bean and corn salad, and guacamole and red salsa with tortilla chips.

FYI: The smoky and spicy potatoes don’t HAVE to be used for tacos! Instead, make copycat fiesta tacos by topping them with my Vegan Nacho Cheese Sauce and Vegan Sour Cream. It’s a fantastic side dish or main when you don’t feel like assembling tacos.

crispy potatoes, tomatoes, lettuce, and cheese on a small flour tortilla.

Frequently asked questions

Can you make these with sweet potatoes?

I haven’t tested this recipe with sweet potatoes but they should work well. Follow the recipe as normal but watch the potatoes carefully as they bake in the oven as the cooking times may vary. Or you can follow the directions in my Air Fryer Sweet Potatoes recipe instead.

Do you have to boil the potatoes before baking?

You don’t have to, but it really speeds up the bake time and makes for a better texture.

How spicy are potato tacos?

Cayenne pepper gives the potatoes a medium smoky heat. If you don’t like spicy food, reduce the amount of cayenne to ⅛ teaspoon or omit it entirely.

Can you air fry the potatoes instead?

Sure. Boil and season the potatoes as normal, then air fry at 400ºF for 20 to 30 minutes or until crispy. You may need to work in batches to avoid filling your air fryer basket too full.

close up on 2 potato tacos next to each other topped with shredded cheddar cheese, chipotle sauce, lettuce, and tomatoes.

Want more vegan taco recipes?

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