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.
Servings: 8 tacos
Calories: 191kcal
Cost: cheap
Ingredients
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.
Nutrition
Calories: 191kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 532mg | Fiber: 3g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 2mg