Potato Tacos Recipe (Easy + Vegan)

Name: Potato Tacos Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds potatoes, diced into 2" cubes ((Yukon gold, white, yellow or red potatoes)); 2 tablespoons olive oil; 1½ tablespoons taco seasoning blend ((use the packet)); 8 corn or flour tortillas ((small or street size)); 1 tbsp shredded lettuce or cabbage; 1 tbsp salsa or pico de gallo; ½ avocado slices; ½ tbsp jalapeño slices

Jump to Recipe Print Recipe

This vegan Potato Tacos Recipe is the perfect weeknight meal that the whole family will love. Diced Yukon Gold potatoes are seasoned with traditional taco spices and baked on a sheet pan for perfectly crispy potatoes. Stuff the potatoes in a corn or flour tortilla and top with lettuce, tomatoes and avocado for the ultimate potato tacos recipe.

I first tried making this potato tacos recipe a few months ago when I saw that Taco Bell had a similar dish. It never occurred to me to use potatoes as the taco filling and after making this recipe, I regret not trying it sooner. This recipe only requires a few ingredients, most of which are pantry staples. The best part about preparing my potato tacos recipe is that it’s a sheet pan meal. This means you can make the dish all on one tray.

I start off by cutting Yukon gold potatoes into tiny cubes about 2″ x 2″ in size. The smaller the potato, the faster the cooking time. I bake them in the oven after tossing them in taco seasoning and then simply assemble them in corn tortillas.

This recipe is a great option if you like to meal prep. Make the potatoes in advance and store until you’re ready to reheat. It’s also a good meal to make when you have extra potatoes laying around that need to be cooked. So mix it up the next time you’re craving a taco, forget the beans and try this easy and vegan potato tacos recipe.

Why I love Potato Tacos

Sheet pan meal: it can’t get any easier than popping potatoes in the oven and then having most of your dish ready.
Quick and easy: the tacos only require a few ingredients for the base of the recipe. All of the toppings you probably have in your fridge already like tomatoes, lettuce, avocado and corn.
Versatile: use whichever favorite taco seasonings and toppings you’d like for the tacos. Heck you can use left over potato tots. Change up the heat level or turn it into a crunch wrap. Anything goes!
Storage: the potato tacos recipe stores quite well in the fridge for up to 5 days
Vegan: you don’t need beef or chicken for this recipe
Family treat: this recipe sticks to your healthy lifestyle but feels like you’re having a naughty meal
Adjustable serving size: easily double or triple the salad recipe by keeping the same ingredient ratio

Ingredients You’ll Need

Potatoes: I recommend using Yukon gold potatoes since they tend to keep their shape and structure when baked. Red Potatoes and White Potatoes work well too. I would advise to steer away from Russets.
Tortillas: any type of tortilla works well. You can use flour or corn tortillas. I once made this recipe and put the potatoes into a hard blue corn shell and it was sooooo good.
Seasoning: for an easy option, use a pre-made packet of taco seasoning. I only use a few tablespoons and purchase the reduced sodium blend. You can also use spices you have on hand like paprika, garlic powder, salt, pepper, onion powder, chili powder or chipotle powder.
Toppings: vary the toppings here with whatever you like. My favorites are sliced cherry tomatoes, avocado creama, corn, shredded lettuce and purple cabbage. If you like spicy, add a few dashes of hot sauce or some slices of jalapeño pepper.

How to Make Potato Tacos Recipe

Time needed: 25 minutes.

Step by step instructions for preparing potato tacos

Prepare potatoes
Start by cutting the potatoes into 2″ cubes. You may peel the skins off but I like to keep them on.
Place the potatoes on a baking sheet and drizzle then with 1 tablespoon of olive oil. Toss the potatoes until evenly coated.
Season and Bake
Sprinkle the taco seasoning on top of the potatoes and use your hands to coat until the seasoning is evenly distributed.
Place the potatoes in the oven at 425F for 15-20 minutes. Then, flip the potatoes and cook for another 10-15 minutes until they are crispy on the outside and tender on the inside.
Assemble
Once the potatoes are done cooking, begin assembling the tacos by laying the potatoes, following by shredded lettuce, salsa, sliced avocado, corn and anything else you may want to add.

Storage and Reheating

Fridge: once you cook the potatoes, they are easy to store in the fridge. Simply place the potato cubes into a glass container for up to 7 days.
Freezer: you can freeze the potatoes as well in a freezer safe container or a zip lock bag. Freeze for up to 3 months.
Reheating: When you’re ready to reheat, pop them in the oven at 375F for 10 minutes until they are completely heated. Alternatively, microwave the potatoes for 3-4 minutes. If reheating from frozen, defrost the potatoes for 10 minutes on the counter before baking in the oven.

Serving Suggestions for Potato Tacos Recipe

Here are a few topping choices that I love for this potato tacos recipe.

Shredded lettuce or shredded red cabbage
Sliced avocado with everything bagel seasoning
Fresh salsa or pico de gallo
Corn
Pickled onions
Sweet onions
Vegan cheeses like my easy 3 Ingredient Vegan Queso.

If you’re prepping for a party, try out my other Mexican Dishes like this Vegan Chipotle Burrito Bowl and Easy Vegan Taquitos.

Preparation Tips and Notes

Roasting Time Varies: the cooking times will vary depending on your oven, the type of potato you use and the size of the cubes. Make sure to check on the potatoes and test to see if they are done cooking by poking them with a fork or sharp knife. If the fork or knife goes through the tender inside easily, then the potato is perfectly cooked. I always cut a cube in half and take a bite of it just to make sure :).
Use Yukon or White Potatoes: these potatoes have good starch content which helps the potatoes crisp up on the outside while staying nice and tender on the inside. Russet potatoes are okay if you have that on hand, but they may need to spend 2-5 minutes under broil to help crisp up at the end. I have also made potato tacos recipe using sweet potatoes and it’s delicious!
Weekend Breakfast: this recipe makes for a great breakfast or brunch. Pair alongside Vegan Scrambled Tofu Eggs and douse in ketchup for a tasty and delicious meal.

Commonly Asked Questions

What is a potato taco?

Potato Tacos are crispy, diced potatoes seasoned with spices and stuffed into flour or corn tortillas. Top with your favorites like avocado slices, jalapeños, pico de gallo or pickled onions. I like to keep it simple and easy since this is a sheet pan recipe.

Can I make the potatoes in the air fryer?

Yes. Coat the diced potatoes with olive oil and the taco seasoning and toss before putting into the air fryer. Air fry on 375F for 15-20 minutes. Then, toss the potatoes around and cook for another 12-15 minutes.

What are the best potatoes to use for this recipe?

Yukon gold, red or white potatoes work best for this recipe. They have good starch content that helps crisp up the potatoes on the outside while keeping the inside nice and tender.

If you try this Vegan Potato Tacos Recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. Cheers.