There’s something magical about the simplicity of soft tacos filled with seasoned, crispy potatoes.

These Vegan Potato Soft Tacos are proof that you don’t need meat or dairy to create a taco that’s hearty, satisfying, and downright delicious.

Perfectly spiced potatoes are tucked into warm tortillas, then topped with your favorite fixings like salsa, fresh cilantro, or a dollop of creamy guacamole.

The first time I made these tacos was for a weeknight dinner when I was low on ingredients but craving something fun and flavorful.

A quick potato roast with smoky paprika, cumin, and chili powder did the trick. Paired with a side of tangy coleslaw, they became an instant hit at the table.

These tacos are a great way to turn humble pantry staples into a vibrant, plant-based feast. They’re also super versatile – add black beans, grilled veggies, or your favorite vegan cheese for extra flair.

Have a creative topping idea or a go-to sauce? Let me know in the comments—I’m always looking to try new twists on this recipe!

Why I Love This Recipe?

Close-up shot of a taco assembly station on the white marble cooktop, featuring warm corn tortillas, golden-brown potatoes, cooked veggies, and fresh chopped avocado. Each component looks vibrant and fresh.

Crispy and Flavorful: The potatoes are seasoned to perfection with smoky spices.
Quick and Affordable: Minimal ingredients, maximum flavor, and easy to make.
Family-Friendly: A hit with everyone at the table, vegan or not.
Meal Prep Ready: The potatoes reheat beautifully so that you can enjoy tacos anytime.

Close-up shot of a beautifully plated vegan potato soft taco on the white marble cooktop. The warm corn tortilla is filled with golden-brown roasted potatoes, tender sautéed bell peppers, and onions, topped with creamy chopped avocado. Vibrant colors of the ingredients pop against the light background, creating a fresh and inviting presentation.

Vegan Potato Soft Tacos Recipe

Crispy, seasoned potatoes and tender sautéed veggies are wrapped in warm tortillas, topped with creamy avocado and zesty Mexican tahini sauce, creating the perfect plant-based taco for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dinner

Cuisine Mexican, vegan

Servings 6

Calories 260 kcal

Equipment

Large mixing bowl
Baking sheet lined with parchment paper
Small bowl for seasoning mix
Large pan with a lid
Thin metal spatula
Oven and stovetop

Ingredients

FOR THE POTATOES

4 heaping cups 627g chopped and peeled red potatoes in 1/2 inch chunks
1 tablespoon 15g fresh lime juice
2 tablespoons 30g water (add more as needed to make the cornmeal stick)
1/4 cup 40g cornmeal
3/4 teaspoon chili powder
1 teaspoon fine sea salt

FOR THE VEGGIES

2 cups 210g chopped bell peppers (use any kind or combo you like)
1/2 cup 80g chopped onion
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 1/4 teaspoon garlic powder
1/2 teaspoon fine sea salt
1 tablespoon lime juice
3/4 cup water

TOPPING

chopped avocado
corn or flour tortillas

Instructions

Prep Potatoes: Peel and chop potatoes into 1/2-inch pieces. Toss them in lime juice and water in a large bowl. Preheat oven to 415°F and line a baking sheet with parchment paper.
Season Potatoes: Combine cornmeal, chili powder, and salt. Toss the mix over potatoes, stirring to coat well. Shake off excess liquid and spread potatoes evenly on the baking sheet.
Bake Potatoes: Bake for 25-30 minutes until golden brown.
Cook Veggies: While potatoes bake, combine bell peppers, onions, chili powder, cumin, garlic powder, salt, lime juice, and water in a pan. Cook over medium heat for 8 minutes with the lid on, stirring occasionally, until tender and water has evaporated.
Remove Potatoes: Use a thin metal spatula to scrape and remove potatoes from the baking sheet immediately after baking.
Serve: Serve potatoes and veggies in bowls, tacos, or as a standalone dish. Top with avocado and Mexican tahini sauce.
Reheat Leftovers: To re-crisp leftover potatoes, reheat in the oven at 300°F for a few minutes.