Name: Crispy Vegan Potato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 tacos
Ingredients: 2 medium Russet Potatoes, cubed; 1 14oz can Black Beans, drained; 8 medium Tortillas; 1/2 cup Lettuce, shredded; 1/2 tsp Paprika; 1/2 tsp Chili Powder; 1/2 tsp Garlic Powder; 1/2 tsp Cumin; 1/2 Red Onion, finely chopped; 2 Roma Tomatoes, diced; 1 tbsp Cilantro, finely chopped; 1/2 Jalapeño, finely chopped; 1/2 Lime, juiced; 1/2 cup Salsa Verde; 1/2 cup Vegan Ranch, (or make it yourself with this recipe); 1/4 Jalapeño (use 1/2 Jalapeño if you like it spicier); 1 tbsp Cilantro

Fresh vegan potato tacos with vibrant pico de gallo, black beans, crispy southwest potatoes, and a creamy tomatillo ranch sauce.

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I’m pretty sure I could eat tacos every single day… I know this because I pretty much do eat tacos every single day.

So when I say these crispy potato tacos are some of the best tacos I’ve ever made, that should get you excited.

These tacos have it all, the crunch from the extra crispy potatoes plus the fresh flavors of the pico and lettuce are the perfect pair.

Oh and lets not forget the tomatillo ranch sauce…I could almost drink this sauce on its own. It’s that good.

How to get Extra Crispy Potatoes

The crispy potatoes really are the star of these tacos. The best part is these potatoes are baked, not fried.

So how do you get the potatoes so crispy without frying them?

Here’s a few tips to help you get the perfect crispy potatoes every time:

Soak Potatoes: Soak the cubed potatoes in a bowl of water for about 15 minutes before baking. This is a trick used for french fries but it works great here too. This removes excess starch which gives you a crispier finish. Thoroughly drain and dry the potatoes before baking.
High Heat: I bake these potatoes at 450 F. The high heat lets us cook for a shorter time. This gets the potatoes nice and crispy on the outside without overcooking/drying out the insides.
Preheat Baking Sheet: Heat the baking sheet inside the oven as you preheat the oven. This will make sure the potatoes begin to crisp up as soon as you put them in the oven.
Spread Them Out: Spread the potatoes out on the baking sheet. If you overcrowd them they will steam and be soggy instead of crispy.
Flip Halfway: Flip/toss the potatoes halfway through. The side that is touching the baking sheet will get the crispiest, so toss them halfway through to get an even crispy coating.

These tacos are vegan but they still have a good serving of protein thanks to the black beans.

Black beans have close to 25 grams of protein per 14 oz can!

They are a great high protein substitute for meat. I even use them in my burgers like this loaded southwest black bean burger.

How To Make

Vegan potato tacos

1. Soak Potatoes

Preheat the oven to 450 F with a baking sheet in the oven.

Wash and dry all fresh produce.

Cube the russet potatoes then add the cubes to a bowl of water and soak them for about 15 minutes.

2. Bake Crispy Potatoes

Once the potatoes have soaked, line the preheated baking sheet with high heat oil (I used avocado oil) and add the cubed potatoes.

Sprinkle potatoes with equal parts paprika, chili powder, garlic powder, and cumin.

Bake potatoes for 25-30 minutes until crispy and golden brown, tossing halfway through.

3. Make Pico

While the potatoes cook, prep the pico ingredients. Chop the onion, 1 tbsp cilantro, and 1/2 jalapeño. Dice the roma tomatoes.

Add everything to a bowl and squeeze lime juice over the top. Stir to combine.

4. Blend Tomatillo Ranch

In a blender, blend the salsa verde (tomatillo salsa), vegan ranch, 1 tbsp cilantro, and 1/4 jalapeño, on medium until broken down and combined.

These tacos are something the whole family will love.

If you really want to turn them into a family meal, try adding some of this cilantro lime cauliflower rice as a healthy side dish!

Tomatillo ranch

The tomatillo ranch sauce really takes these tacos to the next level, and it’s so easy to make!

Just blend together some vegan ranch, tomatillo salsa, and some of the leftover cilantro and jalapeño.

vegan ranch

When it comes to the ranch you can either make your own, or buy store bought.

I used this homemade cashew vegan ranch dressing.

If you’re buying your vegan ranch, here’s two of my favorites:

- Primal Kitchen Vegan Ranch With Avocado Oil
- Daiya Homestyle Ranch Dressing

I get most of my groceries (including things like vegan ranch) at Thrive Market.

They have all my favorite organic brands at up to 50% off plus they ship right to my doorstep.

They’re cheaper than Amazon or Whole Foods so it really is a no brainer for me.

You can see how much I save in my review of Thrive Market, but I definitely recommend checking them out if you shop organic brands.

Want more delicious vegan meals?

Looking for more healthy + easy vegan meal ideas? You might also like these:

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