Vegan Potato Tacos
This vegan potato taco recipe filled with crispy pan fried potatoes, creamy garlic sauce, avocado and tomatoes is incredibly delicious and quick to prepare for your next dinner.The fried potatoes are made with typical Mexican spices, which add variety to your Taco Tuesday.
Servings 12
Ingredients
- 12 corn tortillas
- 8 yukon gold potatoes
- 1 onion
- 3 garlic cloves
- 2 tablespoon veggie broth
- 1-2 teaspoon taco seasoning
Topping
- Avocado
- Tomatoes
- Cilantro
Garlic Cilantro Sauce
- ½ cup cashews raw
- ½ cup white beans
- ½-1 cup veggie broth
- 4 garlic cloves
- Lemon juice
- 2-3 tablespoon coriander fresh chopped
Instructions
- To get started, peel and dice an onion. As well as 3 garlic cloves. Start with sauteeing them in a non stick pan with a sip of water.
- Slice the potatoes in thin slices.
- In a bowl mix 2 tablespoon veggie broth and 2 teaspoon taco seasoning. Add the potatoes and stir until every potato has some seasoning on it.
- Add the potatoes to the onion and fry them on medium heat until they are cooked through and are getting brown. Check them every couple minutes.
- In the meantime prepare the garlic sauce. Add cashews, white beans, crushed garlic cloves, lemon juice and veggie broth to a high speed blender and blend until creamy without pieces.
- Add the cilantro and use the pulse function until well combined.
- Season the garlic sauce with some sea salt and white pepper if necessary.
- To serve the tacos, warm up the tortillas and then fill them with potatoes, diced tomatoes, diced avocado, garlic sauce and some chopped cilantro.
Video
Notes
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