Ok, this has got to be one of my favorite cheap and easy meals. There is just something about this combination that’s incredibly satisfying. These crispy potato tacos are fluffy, moist chunks of russet potatoes. Tossed with a flavorful coating and baked until crispy, wrapped in a warm tortilla blanket with loads of refreshing goodness. Now, usually I like to give you guys some wiggle room with substitutions. Not for these three ingredients: russet potatoes, iceberg lettuce, soft tortillas. The combination of the starchy, fluffy russet potatoes, crispy iceberg lettuce, and the soft texture of a flour tortilla truly *makes* this recipe.
As for the aioli, you can simply use any vegan mayo, or a flavored one at that. But the aioli below is not only creamy and rich, but tangy and bursting with flavor from the cilantro and lime juice. A perfect cool contrast to the spiced potatoes. I assure you, after trying this one time, these crispy potato tacos should become a new standby recipe for an easy weeknight dinner or a festive dinner party- buffet style. Promise.
Ingredients
Crispy Potatoes
2 lbs russet potatoes, scrubbed and rinsed
¼ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon chipotle chili powder
1 teaspoon cumin
3 tablespoons nutritional yeast
3 tablespoons all-purpose flour
2 tablespoons tamari or soy sauce
2 teaspoons rice vinegar
⅓ cup vegetable oil
Sprinkling of sea salt, to taste
Cilantro-Lime Aioli
¼ cup fresh lime juice
1 cup freshly chopped cilantro, packed
3 tablespoons minced jalapeño (optional)
½ teaspoon sea salt
1 tablespoon nutritional yeast
1 ½ cups vegan mayo
To Assemble:
Soft flour tortillas (one package), warmed
Shredded iceberg lettuce
Thinly shaved red onion
Thinly sliced jalapeño
Fresh cilantro, to garnish
Instructions
1. Preheat oven to 400 degrees F and line one large baking sheet with parchment paper.
2. Cut the potatoes into bite-sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly.
3. Spread the potatoes in an even layer on the baking sheet and cook for 25 minutes. Remove and give one piece a taste. Season with sea salt as needed. Flip with a thin spatula and shake the potatoes into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy.
4. While the potatoes are baking, whip up the aioli. First, blend the lime juice, cilantro, jalapeño (if using), sea salt, and nutritional yeast in a small blender. Blend for a minute or two until you are left with a bright green liquid. Transfer to a small mixing bowl and add the mayo. Using a whisk, mix until smooth. Transfer to a squeeze bottle or tightly cover and keep in the fridge.
5. Assemble the tacos by placing on some lettuce, potatoes, sliced red onion, sliced jalapeño, fresh cilantro on a warm, soft tortilla. Drizzle with the aioli and enjoy.
notes
If you look in the refrigerated section of your grocery store, you might be pleasantly surprised to find 'raw' or uncooked soft tortillas! These are the best as you can simply cook them in a pan as needed. They are fresh, so delicious, and also do not have a long list of sketchy ingredients (like most soft tortillas do). Obviously, use whatever you can find but these are ideal.
If you like spicy, go for the jalapeño option in the aioli. The heat from every pepper is different, so maybe give it a taste before deciding on how much to add. I used 3 tablespoons, but that's just me. I don't want any complaints if the aioli is too spicy just because you buggin'.
54 comments
This looks amazing! Also, I’m really excited about the AAAAAyyy-oli. 😉 Thanks for sharing!
You’re welcome! Let me know if you make them. 🙂
We made these for lunch on Taco Tuesday and loved them – the seasoning truly gave the potatoes enough flavor and depth to make them stand on their own as the main part of the fillings. They crisped up so nicely too! I’m also looking forward to using the leftovers in something like a deconstructed taco bowl… 🙂 Thank you for sharing!
Aww yay, this is so lovely to read. I’m so glad you enjoyed them. And yes, the potatoes are just fine by themselves! Thank you for the comment. 🙂
Potato (and egg before going vegan) tacos have always been my favorite. This recipe made the best I’ve ever had! Great layers of flavor and so crispy. My husband raved about them all night. Will be using this recipe from now on!
That’s fantastic! Have you tried the Follow Your Heart egg? It’s vegan and would work really well with these tacos. Tell your husband I’m so glad he was raving. That’s the best!
Loved this recipe! The seasoning on the potatoes had heaps of flavour and they were so crispy. The aioli went perfect with them I loved the lime and cilantro flavour. Will definitely be making this again thanks for sharing this.
Yayyy, that’s my goal! I love hearing that you will be making them again. Makes me very happy. 🙂
Amazingly delicious recipe. I made these for friends tonight and they were met with resounding approval. Thank you so much for sharing this delicious recipe!
Awesome! So happy you enjoyed them. Thank you!
Just preordered your book!! Yay and I’m making these tacos! After the juice cleanse lol. They look delicious?
Hi! Awesome! You’re going to loooove the book. It’s very special!
I made these this weekend and I ate them like they were my last meal on Earth! I had them for dinner and then lunch the next day! I can’t decide when they tasted better, lol. I’m not vegan, I try to go meatless at least twice a week and this a perfect meal for those days. The potatoes are so versatile you can do so many things with them and can easily be adapted for those not fully vegan. And that mayonnaise…? I used that for other things too! Dip for french fries? Yes, please!! Anyways, I loved this recipe and am so glad it’s in my arsenal now! Thank you Mississippi Vegan.
Thank you Michelle! So sweet of you to leave a comment. I’m so happy you enjoyed the recipe. And yes, potatoes are the most versatile ingredient ever!
I am in love with this potato recipe. I didn’t turn them into tacos cause I couldn’t help myself….I ended up just eating them as is and then the next morning I used the leftovers in a breakfast hash. So divine. I definitely plan on making them again soon with your complete recipe! Kisses ? ?
Aww thanks sweetheart. So glad you enjoyed the potatoes! 🙂
Is there no button to pin this, or am I just missing something? LOL!
I was able to copy the link to pin
Gotta work on that! 😉
I absolutely love this recipe! It was super easy to make, and I already had most of the ingredients on hand- which is always a plus lol! I coated the potatoes "shake & bake" style by putting all of the dry seasonings in a large lidded plastic container and shook to coat well (then added the wet seasonings to the same container and shook) which worked great and made cleanup a breeze! I did substitute apple cider vinegar for the rice vinegar and added about 1/8 tsp of sugar to add the extra sweetness. I also substituted 1/2 tsp chili powder + 1/2 tsp paprika for the 1 tsp chipotle chili powder (sounds like a seasoning I need to invest in though lol). The coating on the potatoes made them crispy and so flavorful! I’m obsessed with the cilantro lime aioli sauce- obsessed. It’s exploding with flavor and really makes this dish shine! I will definitely be making again! Thank you for sharing!
Thank you so much for the sweet comment. I’m so happy you enjoyed the recipe. 🙂
I made these and they were a HUGE hit with the fam! Easy and delish!
Yayyy! I love hearing this! Thank you.
Looks great!
To start with, these tacos are gorgeous! Beautiful photograph of them. I didn’t need any extra convincing to try them after what I’d heard from Bella who said they are a craving of hers on a regular basis but this picture sold me on making them the same day.
After trying your phenomenal Firecracker Green Beans, I couldn’t wait to try another spice mix of yours! I’m so glad I did!
I chopped my potatoes, tossed them in a bowl and poured in your spice mix. Once all mixed I laid them out on a tray and tasted one. I was stunned at how delicious a raw potato could be. Never before would I have even considered eating a raw potato. Literally just the raw potato smothered in your spice mix was enough to make me want to eat the entire pan raw. After snacking a while I baked them and they were perfect!! Like the best fries on the planet.
I had my tortillas warm and that unbelievable cilantro mayo sauce all ready to go with sliced iceberg and thinly sliced red onions. All that was left to do was pile on some hot and crispy potatoes! All of the flavors were creamy, salty, spicy, cheesy, it was just like having the best taco ever. Warm chewy tortillas with crispy and fluffy spiced potatoes smothered in crispy lettuce and onion topped with a creamy jalapeño spicy cilantro sauce — heavenly. What intense flavors! A party in my mouth.
Not a drop went to waste. We ate the leftovers for breakfast! This is a top vegan recipe I’ll share over and over. Thanks for this amazing recipe!! We will continue to make it many times in the future!
What a lovely and amazing review. Thank you so much love!
I left a comment about how amazing these tacos were about three months ago. After making them last night, I can say with certainty that they are still amazing. But I made mine differently. I used the same spices for the potatoes because you can’t beat it; but instead of cilantro mayo, I used a chipotle mayo then added a medley of chilis, cilantro, and scallions along with some avocado! I ate those tacos like they were my last meal on Earth! This recipe is foolproof and fun to play with! Thank you Mississippi Vegan!!!
Yum yum yum! I love pushing and pulling recipes like this. So much fun. Thank you!
Just made this. Soooooooo good. I added some black beans too. And didn’t do the tacos but just did wraps instead (just what I had in). So easy. Amazing flavours. Everybody loves it. Thank you!
Yayy, that’s awesome. Yes, you could simply eat the potatoes as is or in a salad. So glad you were able to customize it to your liking.
Make these on the regular! Family favorite! I cant wait to get my hands on your cookbook!
Oh, that’s awesome! I’m so glad this has become a regular in your home. I can’t wait for you to see it. 🙂
Hi!!! Just recently started following you and I enjoy you seriously you are handsome and funny!! Making these immediately I make a similar recipe, but you of course blow it out of the field! Can’t wait ? Thank you!!!
I just love potatoes anyway you make them but this way may be in the top five. They are crispy and salty and just what you would want if you were diving into a meaty taco. My entire family meat eaters a like love this dish and or even tricked into thinking it was meat. I can actually just eat an entire tray of these potatoes plain.
I know, I am a potato lover too! So glad the fam enjoyed this recipe. 🙂
These are insane! So simple but so good. I made a sriracha aioli because I was out of cilantro but next time I’m following this recipe exactly. Also made your pecan pralines today and they are to die for!
Yayy!!! So glad you like them. Thanks for the love. 🙂
Oh happy day!! The crispy potato recipe is SO good. I used red potatoes because what I had on hand and holy moly they were amazzzzinggg!!!! Thanks for the recipe!
Ohh red potatoes would be great as well. So glad you liked it!
This is my FAVORITE recipe! I make the aioli every week. It is so good with beans and rice, mixed with Sriracha, and of course on these potato tacos. I’ve made it with purple potatoes, Yukon, russet… it is always good. I highly recommend adding the jalapeño to the aioli. I also just throw all the aioli ingredients in the Vitamix on a lower speed. It’s a little thinner consistency but just as good. This recipe alone is what started my transition to fully vegan. If you have non vegan friends (or even better, vegan!) and want to cook for them, this is your recipe!❤️❤️
OMG! I love that! I will def. try with other potatoes too- purple would be super fun. The fact that this recipe helped you transition to veganism makes my heart warm. Thank you.
Just made these for the first time and oh my gosh! Absolutely delish and the potatoes were perfect. I don’t love cilantro though, so I would probably cut down on the amount of it in the aioli when I make it next time, but regardless, it tasted so good!
Yayyy! You can totally cut back on the cilantro- I get it. Thank you for the love!
This is one of our absolute favorite recipes. The potatoes are so incredibly tasty and delicious. The Cilantro-Lime Aioli is amazing! I make a big batch and use it on so many other things, wraps, tacos, burritos, sandwiches, veggie bowls, anything, and everything. It’s so good! Thank you so much for the recipe! You are awesome! : )
You are so sweet! I am so glad that you like the recipe. And I love that you are being creative with what you do with it. That makes me very happy!
These are pleasantly delicious! The aioli is the magic that brings it all together. Thank you for sharing this recipe! It’s a keeper! We’ll be making it again.
Thanks! I love this recipe and I am so happy you enjoyed it!
I make just the potatoes from this recipe at least twice a month. They are my go-to roasted potatoes and I’ve made them for friends and family who have asked for the recipe and request that I make them for them regularly. Super crispy, super flavorful, really just the ultimate roasted potatoes. I highly recommend!
This is lovely to read! I’m so happy you and your friends like them. Thank you for leaving a comment. Have a fabulous weekend!
Another winner! Should’ve done the jalapeño in the aioli but aggressively used red pepper flakes in its stead. Such great combination of flavor and texture!
I am planning on reshooting this and giving it an update!! So happy you like it!!
What if given a spicy mayonnaise?
That could work!