Vegan Potato Tacos

Every once in a while I find a vegetarian recipe that looks incredibly delicious. I also tend to get tired of cooking meat so this was a fun dinner because we are currently all chicken-ed out.

With only one main ingredient, this recipe is so quick and simple. Add any toppings you like for an endless amount of variations.

I opted for pico de gallo and avocado, Alec added lettuce and cheese to his.

*there a delicious pico recipe at the very bottom if you want to try!



  • 2 large russet potatoes, cut into bite size pieces

  • olive oil

  • ground cumin

  • paprika

  • garlic powder

  • salt

  • pepper

  • corn tortillas

  • optional toppings: lettuce, avocado, pico, cheese (takes away the vegan part)


  1. Add chopped potatoes to a large pot with cold water. Bring potatoes to a boil and cook for 15 minutes, or until tender. When done. drain potatoes well.

  2. Heat a large skillet over medium heat and add olive oil, potatoes and all of the spices. Stir until all the spices are evenly distributed.

  3. Let potatoes cook for 3-5 minutes, until crispy and then stir.

  4. Fill up your corn tortillas with potatoes and top with favorite toppings.

If you need a pico recipe - you MUST try this one. My friend Alyssa brought it over with some enchiladas.. PURE HEAVEN. This recipe is from


Pico de Gallo


  • tomatoes, seeded and finely chopped

  • white onion, finely chopped

  • cilantro leaf (optional in my opinion)

  • jalapeno pepper

  • lime juice

  • salt


  1. Combine all ingredients, cover and refrigerate for at least an hour.


  1. Clean up and dishwashing credit: Alec Wilson 

Kylee WilsonComment