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Close-up shot of a beautifully plated vegan potato soft taco on the white marble cooktop. The warm corn tortilla is filled with golden-brown roasted potatoes, tender sautéed bell peppers, and onions, topped with creamy chopped avocado. Vibrant colors of the ingredients pop against the light background, creating a fresh and inviting presentation.

Vegan Potato Soft Tacos Recipe

Crispy, seasoned potatoes and tender sautéed veggies are wrapped in warm tortillas, topped with creamy avocado and zesty Mexican tahini sauce, creating the perfect plant-based taco for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican, vegan
Servings 6
Calories 260 kcal

Equipment

  • Large mixing bowl
  • Baking sheet lined with parchment paper
  • Small bowl for seasoning mix
  • Large pan with a lid
  • Thin metal spatula
  • Oven and stovetop

Ingredients
  

FOR THE POTATOES

  • 4 heaping cups 627g chopped and peeled red potatoes in 1/2 inch chunks
  • 1 tablespoon 15g fresh lime juice
  • 2 tablespoons 30g water (add more as needed to make the cornmeal stick)
  • 1/4 cup 40g cornmeal
  • 3/4 teaspoon chili powder
  • 1 teaspoon fine sea salt

FOR THE VEGGIES

  • 2 cups 210g chopped bell peppers (use any kind or combo you like)
  • 1/2 cup 80g chopped onion
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon lime juice
  • 3/4 cup water

TOPPING

  • chopped avocado
  • corn or flour tortillas

Instructions
 

  • Prep Potatoes: Peel and chop potatoes into 1/2-inch pieces. Toss them in lime juice and water in a large bowl. Preheat oven to 415°F and line a baking sheet with parchment paper.
  • Season Potatoes: Combine cornmeal, chili powder, and salt. Toss the mix over potatoes, stirring to coat well. Shake off excess liquid and spread potatoes evenly on the baking sheet.
    Close-up shot of the large glass mixing bowl on the white marble cooktop, as the cornmeal seasoning mix is tossed over the lime-coated potatoes. The potatoes are well-coated with the golden cornmeal and spices.
  • Bake Potatoes: Bake for 25-30 minutes until golden brown.
    Close-up shot of the prepared baking sheet on the white marble cooktop, with the seasoned potato chunks spread out evenly in a single layer, ready for baking. The parchment paper contrasts with the golden potatoes.
  • Cook Veggies: While potatoes bake, combine bell peppers, onions, chili powder, cumin, garlic powder, salt, lime juice, and water in a pan. Cook over medium heat for 8 minutes with the lid on, stirring occasionally, until tender and water has evaporated.
    Close-up shot of a large glass pan with a lid on the white marble cooktop, filled with vibrant chopped bell peppers and onions. Chili powder, cumin, garlic powder, fine sea salt, lime juice, and water coat the vegetables, glistening as they cook.
  • Remove Potatoes: Use a thin metal spatula to scrape and remove potatoes from the baking sheet immediately after baking.
    Close-up shot of the baking sheet on the white marble cooktop, with a thin metal spatula carefully scraping the golden-brown potatoes off the parchment paper. The potatoes look crispy and perfectly roasted.
  • Serve: Serve potatoes and veggies in bowls, tacos, or as a standalone dish. Top with avocado and Mexican tahini sauce.
    Close-up shot of a taco assembly station on the white marble cooktop, featuring warm corn tortillas, golden-brown potatoes, cooked veggies, and fresh chopped avocado. Each component looks vibrant and fresh.
  • Reheat Leftovers: To re-crisp leftover potatoes, reheat in the oven at 300°F for a few minutes.