This is easily one of my family’s favorite breakfasts, although I serve it just as often for a snack or even at a picnic lunch with friends. And practically every kid who’s ever eaten it, Jay included, has asked for more. And more. What’s not to love? The filling is made of potatoes cooked with a flavorful chili and garlic sauce. And don’t worry, it’s not incredibly spicy– just spicy enough to be really, really tasty. I riffed off my Masala Potatoes recipe for this filling, but I made it a touch more Mexican by using guajillo peppers instead of Kashmiri chilies. These are mild peppers but they add a lovely, brick-red hue to the potatoes, and they add great flavor. You can also use delicious Bombay Potatoes in these potato tacos. On top goes a simple, easy guacamole and a simple, easy salsa. You can also use a fresh, green salsa verde.
Tips for making tasty potato tacos:
Cut your potatoes in a fairly small dice: ⅓rd of an inch would be perfect. That way you won’t spend a long time waiting for your potatoes to cook. Soak the guajillo peppers in water for at least 30 minutes. Rehydrating the peppers this way helps them become more flavorful and also makes them easier to blend. You will need to make a paste with the peppers and the garlic, and you will need to roast your garlic first. Do that on a dry skillet or in the wok you’ll make your potatoes in, just for a minute on each side, so the garlic is slightly soft. You don’t need to cook them all the way at this stage– they will have plenty of time to cook with the potatoes later in the cooking process. When you cook your potatoes in the wok or saucepan, use a rimmed lid to cover it, if possible, that can hold a few teaspoons of water. This is because you want the potatoes to steam without directly adding water to the potatoes, and not burn. I use a really simple salsa and guacamole to top these potatoes. I am not going to include the recipes here, but the guac is basically three ingredients: avocados, lemon or lime juice, and salt. I put it all in a molcajete and smush it together, but a bowl and a fork work just as well. The salsa has tomatoes, onions, green peppers, cilantro and salt. You can use any kind of tacos with these potatoes: regular, whole wheat, multigrain, gluten-free – it’s all good. You can even pile this filling into iceberg lettuce leaves and crunch on it for a delicious meal.
So what are we waiting for? Put these on your next Taco Tuesday menu and watch them disappear. Check to get new recipe updates by email.
Ingredients for vegan potato tacos:
Guajillo peppers Garlic Vegetable oil Black mustard seeds Fenugreek seeds Fennel seeds Turmeric Potatoes Lemons and limes Cilantro Tortillas (whole wheat, gluten-free, regular are all fine) Guacamole Salsa
More vegan Mexican recipes
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