Simple Potato Tacos Vegetarian Recipes

SIMPLE POTATO TACOS (VEGETARIAN)

Ready, Set, Cook! Special Edition Contest Entry: A friend recently made me pan-fried potato tacos and I loved them! That is what gave me the idea for this recipe. Kids love this too. So simple, healthy, tasty and filling.

Provided by Engrossed

Categories Potato

Time 30m

Yield 12-18 tacos, 6 serving(s)

Number Of Ingredients 16

Simple Potato Tacos (Vegetarian) image

Steps:

Spray oil a large skillet and heat over medium heat.
Add bag of potatoes and bell pepper and toss with seasonings.
Put lid on and cook for about 15 minutes, turning every few minutes, until heated through.
Remove lid, sprinkle with lemon juice and pan-fry for a few more minutes.
In the meantime, chop up toppings and lay out on a platter and bowls on the table.
Heat Tortillas in desired method. We heat them over the gas stove flame until they get some brown spots. You could also fry them, if desired. Lay in a tortilla warmer or plate and place on table.
Place prepared potatoes in a bowl alongside other choices and everyone can build their own tacos. Enjoy!
We had some without beans and some with beans smeared on the tortilla and then the potatoes and other toppings over them. Yummy both ways.

Ingredients

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
1 red bell pepper, chopped
1 (1 1/2 ounce) packet taco seasoning or 2 -3 teaspoons ground cumin
garlic salt, to taste
1 -2 tablespoon fresh lemon juice
12 -18 corn tortillas (I like white)
1 (16 ounce) fat free refried black beans, heated (optional)
3 tomatoes, chopped
1 bunch green onion, sliced
1/4 head cabbage or 1/4 head lettuce, sliced thinly
1 bunch cilantro, chopped
lemon wedge, to serve (especially good squeezed over cabbage and cilantro)
cheese, of choice (we had a choice of shredded colby or jack, crumbled feta and crumbled goat cheese)
sour cream, to serve
salsa, to serve
hot sauce, to serve (We love Tapatio)

VEGAN POTATO TACOS

Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion.

Provided by Heather

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 1h12m

Yield 3

Number Of Ingredients 13

Vegan Potato Tacos image

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.
Bake in the preheated oven until tender, about 30 minutes.
Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.
Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 41.1 g, Fat 11.1 g, Fiber 6.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 807.7 mg, Sugar 5.4 g

Ingredients

2 red potatoes, diced
2 tablespoons vegetable oil, divided
1 teaspoon garlic powder
1 red bell pepper, diced
1 yellow onion, diced
½ cup frozen corn
1 jalapeno pepper, chopped
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas
¼ cup chopped green onions
¼ cup chopped cilantro
1 lime, cut into wedges

CRISPY POTATO TACOS RECIPE BY TASTY

Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro

Provided by Claire Nolan

Categories Dinner

Time 30m

Yield 8 tacos

Number Of Ingredients 12

Crispy Potato Tacos Recipe by Tasty image

Steps:

Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
Serve with your favorite toppings.
Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram

Ingredients

2 large russet potatoes
¾ cup sour cream
2 cloves garlic, minced
½ teaspoon cumin
salt, to taste
½ teaspoon oregano
8 corn tortillas
oil, for frying
sour cream, to taste
salsa, to taste
cotija cheese, to taste
¼ cup fresh cilantro, to taste

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