Home » Recipes » Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
by Reneon Jan 8, 2019 (updated Jul 29, 2020)
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4.84 from 25 ratings
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These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
What’s better than tacos?
Tacos filled with crispy potatoes and topped off with the most delicious green sauce.
Last week I shared the recipe for the Jalapeño Cilantro Sauce and now you have another reason to make it. Not that you needed another reason – because once you try it, you will want to put it on everything.
To speed up the cooking process, I boiled the potatoes before getting them nice and crispy on the stovetop. Now, the key to getting them crispy is to not mess with them while they’re in the pan. Give them a solid 5-7 minutes of browning time before flipping.
Believe me when I say, you won’t regret waiting for them to crisp up. That crunchy skin is freaking delicious.
Once your potatoes are ready to go, load up your tortillas with beans, lettuce, avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce and start feasting.
Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
Servings: 8 tacos
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
4.84 from 25 ratings
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Ingredients
- 1 lb potatoes chopped
- 1 tbsp olive oil
- 1 bell pepper chopped
- 2 tbsp taco seasoning
- 15 oz can black beans drained and rinsed
- 15 oz can refried beans
- 8 taco-sized flour tortillas
- 2 cups lettuce chopped
- 2 avocados diced
- Jalapeño Cilantro Sauce*
- cilantro, limes for serving
Instructions
Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.
Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula – if crispy, flip and cook for an additional 5 minutes.
While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.
Prepare theJalapeño Cilantro Sauce according to the instructions and set aside.
Wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
To assemble, add a layer of beans to each tortilla followed by potatoes, lettuce, avocado and Jalapeño Cilantro Sauce. Serve with cilantro and lime wedges.
Notes
*You can get the recipe here.
**I recommend using a non-stick pan to ensure the potatoes do not stick to the bottom.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
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originally published on Jan 8, 2019 (last updated Jul 29, 2020)
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77 comments on “Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce”
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Christina Sweeney — Reply
What kind of potatoes are best
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Kay — Reply
I made as written and added pineapples, avocado, and red onions for topping. Pineapple goes surprisingly well with this!!
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Nisha — Reply
Stupid comment.…do I heat the beams in a separate pan or the same as the potatoes?
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Rene — Reply
Hi Nisha – you’ll want to heat them in a separate pan 🤗
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Leah — Reply
These are absolutely amazing. We have made them a regular meal. Thank you for such a great recipe, and so easy.
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Ally Duke — Reply
I used sweet potatoes and it was a good substitution! Loved it!
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Rene — Reply
Sounds like a great swap!!!
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Katie — Reply
These tacos are incredible! I’ve made them a ton, and I love having leftover sauce to put on everything. I’ll be real here, I am too lazy to clean a pot and a pan for the potatoes, so I always either roast them or put them in the air fryer and they turn out great!
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Rene — Reply
Sounds like a good plan to me – the less dishes the better 🎉
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Sarah — Reply
I tried this recipe, it’s definitely a keeper, after reading reviews I made a few adjustments. I boiled my potatoes for approximately 10 min, just to soften slightly. I drained and put in the fridge to cool, then I seasoned and proceeded with the instructions. They came out perfect. I will definitely make again!
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Rene — Reply
So glad you liked them!
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Elissa — Reply
Just made these for dinner, absolutely delicious! Already looking foward to leftovers tomorrow 😊
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Rene — Reply
Yay! Leftovers are the best. So glad you liked them!
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Jenny B — Reply
These were absolutely delicious. We devoured them.
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Sandra — Reply
Delicious! The sauce was INCREDIBLE! Will be making again and again.
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Rene — Reply
Yay! So glad you liked it!
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Sherie — Reply
These were a hit in my house, we used sweet potatoes instead of white potatoes.. was really yummy and the sauce was Devine.
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Rene — Reply
Yum – that sounds like a tasty swap! So glad you liked them!
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Elizabeth Morgan — Reply
I have been seeing this recipe on Pinterest for a while and finally decided to make it for my family. It’s delicious! Who would thought that potatoes would be so good in tacos? I’ll be making this again!
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Rene — Reply
Yay! So glad you liked it. The lesson here is that potatoes are good in anything 😂
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Kevin — Reply
Fantastic! My vegetarian wife maybe it into a pita wrap! 😉
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Rene — Reply
Yum! Love a pita wrap!
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Jordan — Reply
JUST A HEAD UP!!! MOST REFIRED BEANS IN CANS HAVE BACON LARD! so when you get your ingredients for this recipe make sure you pick up vegetarian or vegan refired beans or just make them yourself!! Hope this comment helps, im a recent vegan and i was reading ingredients for refried beans and i had to pass my knowledge down so people dont just go out buying regular refired beans.
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Patti — Reply
Love these tacos! Like mentioned by others here, I did my potatoes in the air fryer and added them in with the sautéed peppers later. So colorful and full of great textures and color. Thanks for sharing!
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Jenny — Reply
Hello Rene,
I was trying to find out what brand tortillas you use or do you make them yourself?
Thanks,
Jenny
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Rene — Reply
Hi Jenny. I usually buy any tortillas from the Mission brand – they are all vegan, and they are available everywhere. But any small flour tortillas will do. You could also use corn if you like those better!
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Britt — Reply
Instead of lettuce do you think shredded cabbage would work just as well
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Maribel — Reply
Do you buy a specific product/brand of taco seasoning or do you make your own for this recipe? If so, can you state what it is or how its made? Looking forward to preparing your recipe. Thank you.
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Rene — Reply
Hi Maribel – I always buy mine pre-made. I really like the one from Trader Joe’s because there are no additives. You could always do a quick google search for a homemade version if you’d rather make it from scratch 🙂
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Brynn — Reply
What is the nutritional facts of these tacos?
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Brynn — Reply
What are the nutritional fact of these tacos??
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Ashley — Reply
I have made this twice now and neither time the did the potatoes crisps on medium heat… the second time they burnt but didn’t crisp (how is that even possible) and they came out pretty bland. I’m not sure I would make these again.
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Rene — Reply
Sorry this didn’t turn out! Stove’s are not created equal – it’s always a good idea to keep an eye on the potatoes while crisping and adjust the heat as needed. 🙂
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Rebekah — Reply
Note from a chef: after boiling the potatoes drain them and then put them back into the hot pan to dry or on a sheet tray in the fridge to dry for a bit. Your potatoes didn’t crisp because they were too wet.
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Cynthia — Reply
This was really yummy! I actually put the boiled potatoes in my air fryer for Less fat. The cilantro jalepeno lime dressing really makes these tacos stand out. We loved them!
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Maddy — Reply
Hello! I’m excited to make these burn unsure of what to do with the potatoes. Do I boil them whole then cut them up into squares before I fry them? Thanks!
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CS — Reply
Great idea with air fryer! I’m going to try it tonight!
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Kayela Allen — Reply
What kind of potatoes did you use?
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Rene — Reply
I think I used russet, but you can use whatever you have on hand.
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Joann — Reply
Rene. Skin on or off the potato? Thx
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Rene — Reply
On! 🙂
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Bonnie — Reply
I’m a little confused on what I’m suppose to do with the potatoes once I’ve boiled them. When I put them in the pan with the bell pepper, am I suppose to smash them slightly?
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Rene — Reply
Yep – just gently push them down into the pan so they continue cooking and get nice and crispy.
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Rene — Reply
You can definitely eat these over a couple days. I would just keep everything separate and then build your tacos as you eat them. The potatoes are definitely going to be crispier the first day, but they will still taste good reheated.
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amanda — Reply
Made these tonight with only a few alterations and they were bomb. While potatoes were boiling, I sautéed a red and green bell pepper in some evoo and a teaspoon of the taco seasoning then set aside. After the potatoes boiled, I pat dry. Then I cooked the potatoes and the rest of the seasoning in a pan alone so they had dry room to crisp up. I let them sit for at least 5-7 min as the recipe says then flip and do the same. I didn’t add extra black beans to the refried black bean mixture. I also pan heated my tortillas for a little texture and smoky flavor. Lastly, I only used half vegan mayo in the sauce to make it a little looser. Refri black beans, potatoes, peppers, some fresh onion and japs, cilantro, tomato, and cilantro jalapeño sauce..i WILL make these again!
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Rene — Reply
Yum! Those all sound like great additions and swaps. So glad you liked it!
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Rene — Reply
Yes! Here are a couple more recipe ideas to use it with – but you can really put it on anything:
https://www.thissavoryvegan.com/brown-rice-chickpea-taco-bowls-with-jalapeno-cilantro-sauce/
https://www.thissavoryvegan.com/vegan-white-bean-tacos-with-jalapeno-cilantro-sauce/
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Kimberly — Reply
So good! I added half an avocado to the sauce and it was perfect.
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Shannon — Reply
These were absolutely DELICIOUS! Absolutely no cheese (my kryptonite on potato tacos) necessary with that phenomenal sauce! Flavors and textures were spot on. I followed the recipe to a T EXCEPT I used corn tortillas. Highly recommend for vegans and carnivores alike.
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Rene — Reply
So glad you liked them – and yes, sauce is always important 🙂
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Tricia — Reply
These are so good! So fresh and tasty. Flavor packed a must try for anyone who loves tacos. Even my 8 year old who lives off macaroni and cheese and chicken nuggets had two of these tacos! This is definitely going to become a go to in my recipe arsenal. Thank you for sharing!!
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Rene — Reply
Ummmm…you’re 8 year old is amazing – there’s no way I would have given up mac & cheese when I was that age. lol. But I am so glad this was a hit with the whole family. Always a win when you only have to cook one meal 🙂
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Mary — Reply
Do you add the black & refried beans to same pan as potatoes? Or are you using a seperate pan?
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Rene — Reply
No, they get their own pan 🙂
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Blythe — Reply
Can I use red potatoes?
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Rene — Reply
Definitely!
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Emily — Reply
Are you supposed to peel the potatoes first? It doesn’t say, but i saw something about crunchy skin?
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Rene — Reply
Nope – I will always list it if you need to do something like peeling potatoes first. If not, just leave them as they are 🙂
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Ellie — Reply
I love anything with potatoes and these were SO GOOD!! Great combination of flavors. The jalapeño cilantro sauce was perfect on them but not spicy (I only used one jalapeño without the seeds) which I liked. Followed the recipe exactly and was not disappointed. Leftovers were awesome too. Will definitely make these again.
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Rene — Reply
One of my faves too! So glad you liked it!
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