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close up on 2 potato tacos next to each other topped with shredded cheddar cheese, chipotle sauce, lettuce, and tomatoes.
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5 stars (17 ratings)

Spicy Potato Tacos

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican-inspired
Servings: 6 servings
Calories: 295kcal
Author: Nora Taylor

Ingredients

Spicy potatoes

  • 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

For assembling

  • small soft tortillas, warmed
  • Chipotle Sauce
  • shredded lettuce
  • shredded vegan cheddar cheese
  • diced tomatoes
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F and lightly oil a large rimmed baking sheet or two smaller baking sheets.
  • Peel the potatoes and dice into 3/4 inch sized chunks. Rinse the potatoes in cold water. In a large pot, bring water to a boil (enough to cover all the potatoes). Carefully add the potatoes and boil for 5-7 minutes. The potatoes shouldn't be too soft; you should still feel some resistance when pierced with a fork, since we will also bake them.
  • Drain in a strainer and let sit for about 3 minutes until dry. Once dry, shake the strainer a little. You should see some rough starch on the potatoes.
  • In a large bowl, combined the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika and cayenne pepper. Toss well to combine.
  • Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.
  • Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.
  • Serve in warmed tortillas with plenty of chipotle sauce, shredded cheese, lettuce and diced tomatoes. Enjoy!

Notes

  1. Nutrition information is an estimate only and is only for the potatoes, not the tortillas or any additional toppings, since this will vary.
  2. I haven't tried it, but sweet potatoes might work in place of Russet.
  3. The potatoes will keep for 4-5 days in the refrigerator. Reheat in the air fryer or oven until warm. They don't freeze well.

Nutrition

Serving: 1of 6 servings | Calories: 295kcal | Carbohydrates: 49g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 403mg | Potassium: 1069mg | Fiber: 4g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 3mg