Vegan Potato Tacos
Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion.
- Serves: 6 persons
- 2red potatoes, diced
- 2tablespoons vegetable oil, divided
- 1teaspoon garlic powder
- 1red bell pepper, diced
- 1yellow onion, diced
- ½cup frozen corn
- 1jalapeno pepper, chopped
- 1teaspoon salt
- 1teaspoon ground black pepper
- 6(6 inch) corn tortillas
- ¼cup chopped green onions
- ¼cup chopped cilantro
- 1lime, cut into wedges
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.
Step 3Bake in the preheated oven until tender, about 30 minutes.
Step 4Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.
Step 5Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.