Spicy Potato Soft Tacos are absolutely incredible vegetarian tacos. The best! They’re spicy, tangy, a tad sweet, and super hearty and satisfying. Easy-to-make, they always draw a crowd and everybody loves them! These tacos work perfectly for both for a big group at party, and for a small family dinner.
Seriously, make extra.
Spicy Potato Soft Tacos are so good that everybody will definitely want seconds, thirds and fourths.
No, this is not a copycat Taco Bell recipe. This is an original creation and it’s absolutely scrumptious.
The combination of flavors and textures is insanely delicious!
What’s in Spicy Potato Soft Tacos?
- mini corn or flour tortillas
- grapeseed oil
- Russet potato
- chipotle powder
- ground cumin
- shredded cabbage
- grated carrot
- Crema Mexicana (or sour cream — see recipe substitutions below)
- lime juice
- chipotles in adobo sauce
- lime pickled red onion
- salt, sugar
How to Make Them
– The first step is to make lime pickled onions by soaking thinly sliced red onion in lime juice.
– Peel, dice, and then add the potatoes to a large mixing bowl with oil, chipotle powder, ground cumin and salt.
– Heat a large skillet over medium-high heat and when it’s hot, sauté the potatoes, stirring every couple of minutes, until they’re golden. (For crispy potatoes, be sure the pan is hot before sautéing, and that the pan is large enough so they are in a single layer.)
– To make a creamy chipotle sauce, mix Crema Mexicana with lime juice, chipotles in adobo, salt and sugar. Then in a large mixing bowl, add this to the cabbage and carrots and stir to blend evenly.
– Warm the tortillas and then you can either put all of the components out in bowls for everyone to make their own taco, or assemble as follows: Place the tortillas on a clean, dry surface. Then divide everything evenly among them, in the center of the tortillas, in this order: potatoes, slaw, lime pickled onion, tomato and avocado. (Or of course, in whatever order you like!)
(More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- You can substitute the Russet potatoes with Yukon Gold or Red potatoes.
- To save time, you can buy pre-shredded cabbage. It often comes in a mix of red and green, and sometimes with grated carrots, in which case you’d omit them from the ingredient list.
- If you shred your own cabbage, it’s easiest to do this with a food processor fitted with the grater attachment. Otherwise, you can slice it thinly with a Chef’s knife.
- The carrot adds nice a crunch and color, but it’s not imperative to the recipe if you want to skip it.
- These Spicy Potato Soft Tacos have a medium spicy flavor, with a delicious kick. If you want more or less heat, you can adjust the chipotle powder or the chipotles in adobo sauce, or both.
- Crema Mexicana is a creamy, subtly tangy condiment that’s similar to sour cream, only thinner. You can substitute it with sour cream, and add a touch of half and half or milk to thin it a bit.
- For a vegan version of these spicy potato tacos, make this pickled cabbage recipe instead of adding the Crema Mexicana to the cabbage as it says to do in the instructions.
- You can use flour or corn tortillas. It’s always great to have the corn as an option for gluten-free eaters.
- If you aren’t making a huge batch, a great way to warm tortillas is over a flame on a gas burner.
- For those who want to say away from gluten or carbs, you can use iceberg lettuce or butter lettuce for wraps.
- I don’t add too much to this meal — usually a salad and chips and salsa.
- I do love setting up a taco bar so there’s something for everyone. For a big crowd, I also add a protein choice, like pulled pork or fish.
How to Mix Them up
Like most tacos, Spicy Potato Soft Tacos can be made “your own”. You can add in other ingredients you like, and/or take out some you might not. Here are a few delicious add-ins:
- Cheese. Cheddar cheese or Pepper Jack would all be great.
- Guacamole. The tacos are great with guacamole, if you prefer it to the avocado slices. This guacamole recipe is fantastic.
- Salsa. Spicy flavors are delicious with fruit, so this Mango Salsa would be amazing with them. It includes avocado, so if you use it, I’d skip the sliced avocado in the recipe.
- Pickled jalapeño pepper slices. This will add even a touch more heat and tang.
- Cilantro. Since cilantro is a love-it-or-hate-it ingredient, you offer this as an option. I happen to love it, and I think it would beautifully brighten the taco bar.
Can you make Spicy Potato Soft Tacos ahead?
- The lime pickled onions can be made up to a week ahead. In fact, I use them on so many things that I almost always have them at the ready in the refrigerator. Be sure they’re in an airtight container.
- The slaw can be made a day ahead of time and kept refrigerated.
- The potatoes are best when they’re made close to serving time, so they keep their crispness.
- The tacos should be assembled just before serving.
I hope you try this recipe the next time you make tacos and that you love these as much as my family and I do! We can’t get enough.
(And of course they are better than Taco Bell’s potato tacos!)
More vegetarian recipes with Mexican flavors:
- Vegetarian Southwestern Casserole
- Mexican Black Beans From Scratch
- Chopped Mexican Salad with Pepitas
- Best Vegetarian Enchiladas Ever
- Cauliflower Tacos with Cashew Crema
Spicy Potato Soft Tacos Recipe
- 8 small (5½ inch) flour or corn tortillas
For the pickled onions
- 2 tablespoons lime juice
- ½ cup thinly sliced red onion
For the potatoes
For the slaw
- 2½ cups shredded cabbage (green or mix of red and green)
- 2 tablespoons grated carrot
- 2 tablespoons Crema Mexicana
- 1 tablespoon lime juice
- 1 teaspoon finely chopped chipotles in adobo sauce
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup diced tomato, washed and dried, seeds removed
- 1 small avocado, thinly sliced
- Preheat the oven to 200°F and wrap the tortillas in foil. Set aside.
For the onions
- Add the lime juice and thinly sliced onions to a small bowl. Mixing them every so often, let them marinate until you're ready to assemble the tacos.
For the potatoes
- Add the oil, chipotle powder, ground cumin and salt to a large mixing bowl and combine. Then peel and dice the potatoes, adding them to the oil mixture as you go. The dice should be approximately ¼ inch and you should have about 2¾ cups. Heat a large skillet over medium-high heat. Once it’s hot, add half of the potatoes. Sauté the potatoes, stirring every couple of minutes, until they’re golden, about 5 minutes.
Warm the tortillas
- Place the foil-wrapped tortillas in the 200°F oven to warm them until you're ready to assemble the tacos.
For the slaw
- In a small bowl, blend the Crema Mexicana with the lime juice, chipotles in adobo, salt and sugar. Then in a large mixing bowl, add this to the cabbage and carrots and stir to blend evenly. Set aside.
- You can either put all of the components out in bowls for everyone to make their own taco, or assemble as follows: Place the tortillas on a clean, dry surface. Then divide everything evenly among them, in the center of the tortillas, in this order: potatoes, slaw, lime pickled onion, tomato and avocado. (Or of course, in whatever order you like!)
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