Potato Tacos

These fabulous potato tacos are made with seasoned skillet potatoes for a healthy, vegan, delicious dinner. They can be made in less than 30 minutes, or even faster if you’re using leftover cooked potatoes.

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This dish is one of my favorite ways to use leftover roasted or boiled potatoes. It’s really easy to make, and tastes fantastic.

The great thing about tacos is that everyone can choose the toppings they like. You can therefore adjust the tacos to suit your preferences, by serving them with the toppings and sides you enjoy the most. It’s therefore also really easy to cater for allergies and other dietary requirements.

Ingredients

To make the best potato tacos, you will need potatoes (raw, or cooked), and seasoning like salt, pepper, paprika, garlic powder and cumin or some taco seasoning.

Additionally, you will need olive oil for cooking, tortillas, and any other taco toppings you like. I like adding a combination of sour cream, avocado, cilantro, lime juice, tomatoes, cheese, guacamole and salsa, however other toppings can also be used.

Instructions

First, you have to cook the potatoes. You can skip this step if you’re using leftover cooked potatoes.

Peel the potatoes, and dice them into bite sized chunks. Place them in a pot, and cover with water. Bring the potatoes to a boil, and leave them to simmer for about 15 minutes, or until they are soft enough to easily pierce with a fork.

Heat some olive oil in a skillet on medium high temperature. Drain the water off the potatoes, and add the potato chunks to the skillet. Add the seasoning, and stir to coat evenly. Leave the potatoes to sauté for about 10 minutes, turning occasionally to prevent them from burning.

Serve the taco potatoes in warm tortilla wraps with your favorite toppings.

Top tips

Here are my best advice to succeed with this recipe:

• Ensure that the potatoes have boiled soft before adding them to the skillet. If you use leftover potatoes, they should either be boiled, steamed or roasted until they are soft and fluffy in the middle.
• You can also use the potato filling in other dishes, like wraps, enchiladas, casseroles and more.

Serving suggestions

Potato tacos are best served as a main course for lunch or dinner. Tacos are often served as is, as street food or a quick snack to eat on the go.

You can also serve them with a variety of side dishes to turn the tacos into a larger meal. Some fabulous options are chili lime rice, air fryer mushrooms, cheesy sour cream sauce, or strawberry pineapple salsa.

Variations

You can change up this dish to suit your personal preferences. I like to add some variation depending on what I feel like and what I have available. Here are some of my favorite alternatives:

• Roast the potatoes in the oven, or pan fry until they are crispy if you prefer crispy potatoes. You can also achieve this by using leftover roast potatoes.
• Add extra chili powder to make spicy potato tacos.
• Sprinkle with shredded cheddar to make cheesy potatoes.
• Add extra veggies if you want, such as sauteed onions and peppers.
• Feel free to add any cooked meat that you like. You can add leftover roast turkey, ground beef or chicken.

Leftovers

I highly recommend storing the tortillas, potatoes and toppings separately, and only assembling the tacos as you are about to eat them. Any leftover taco potatoes can be stored in an airtight container in a refrigerator for up to 3 days.

You can reheat the leftover potatoes for a few minutes in a microwave or skillet, then serve them in tacos, or use them in other dishes. The potatoes can even be served as a side dish with other meals.

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Frequently asked questions

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Recipe

Potato Tacos

These fabulous potato tacos are made with seasoned skillet potatoes for a healthy, vegan, delicious dinner. They can be made in less than 30 minutes, or even faster if you’re using leftover cooked potatoes.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Course Dinner, Main Course

Cuisine Tex Mex

Servings 8 tacos

Calories 179 kcal

Ingredients

  

• 2 lbs potatoes
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 2 tsp olive oil
• 8 tortilla wraps

Instructions

 

• First, you have to cook the potatoes. You can skip this step if you’re using leftover cooked potatoes.

  Peel the potatoes, and dice them into bite sized chunks. Place them in a pot, and cover with water. Bring the potatoes to a boil, and leave them to simmer for about 15 minutes, or until they are soft enough to easily pierce with a fork.
• Heat some olive oil in a skillet on medium high temperature. Drain the water off the potatoes, and add the potato chunks to the skillet. Add the seasoning, and stir to coat evenly. Leave the potatoes to sauté for about 10 minutes, turning occasionally to prevent them from burning.
• Serve the taco potatoes in warm tortilla wraps with your favorite toppings.

Notes

• Ensure that the potatoes have boiled soft before adding them to the skillet. If you use leftover potatoes, they should either be boiled, steamed or roasted until they are soft and fluffy in the middle.
• You can also use the potato filling in other dishes, like wraps, enchiladas, casseroles and more.
• I highly recommend storing the tortillas, potatoes and toppings separately, and only assembling the tacos as you are about to eat them. Any leftover taco potatoes can be stored in an airtight container in a refrigerator for up to 3 days.
  You can reheat the leftover potatoes for a few minutes in a microwave or skillet, then serve them in tacos, or use them in other dishes. The potatoes can even be served as a side dish with other meals.

Keyword potatoes, tacos, tortillas, vegan, vegetarian