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Rachel White

spicy potato vegetarian tacos recipe

A bold and flavorful spicy potato vegetarian tacos recipe that delivers crispy texture and satisfying heat. This easy dish uses simple ingredients and minimal effort, perfect for quick and delicious meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Potato Filling
  • cups potatoes cubed
  • tbsp olive oil
  • tsp chili powder
  • tsp paprika
  • tsp cumin
  • salt
Taco Assembly
  • taco shells soft or hard
  • cup lettuce shredded
  • cup tomatoes diced
  • cup cheese shredded
Optional Toppings
  • cup sour cream
  • tbsp lime juice
  • cup cilantro chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Cutting Board
  • Spatula
  • Parchment Paper

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Toss cubed potatoes with olive oil and spices until evenly coated.
  3. Spread potatoes in a single layer to ensure crispy edges.
  4. Roast until golden, crispy outside, and soft inside, stirring halfway.
  5. Warm taco shells and fill with roasted potatoes and fresh toppings.
  6. Finish with optional toppings and serve immediately for best texture and flavor.

Notes

Roast longer for crispier potatoes or less for softer texture. Avoid overcrowding the pan. Freeze cooked potatoes separately and reheat in oven. Adjust spice level to preference. Store leftovers refrigerated up to three days and assemble tacos fresh when serving.