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Crispy Potato Tacos Recipe

This easy crispy potato tacos recipe is a carb-lovers heaven! Crispy, spicy cubes of potato are joined by creamy avocado and chipotle mayo in soft tortilla tacos for the ultimate quick and easy plant-based Mexican feast!

For a long time now, my go-to and favourite lunch has been to throw a few different ingredients in a wrap. It’s simple and delicious.

And when it comes to choosing the right filling, you really can’t go wrong with potatoes.

I use a very similar method for the potatoes used in these black bean burritos as I do for this potato tacos recipe. This time, the potatoes are just the stars of the show.

This is a great recipe to meal prep for super quick and easy lunches all week, too. Other potato recipes you might enjoy include these homemade cajun fries (which could even go great in these tacos!), cheesy dirty fries, perfectly roasted potatoes, or these pesto-crushed new potatoes.

I think this recipe would also be delicious with some of this tofu ground beef thrown in, too!

Why you’ll love this recipe:

If the photos haven’t already sold you, here are a few reasons why I know you’ll love this recipe. There’s a reason I make it every single week, after all!

  • Easy: This recipe is ready in under 25 minutes and requires very little hands-on time. This is the perfect quick dinner or lunch when you’re short on time.
  • Simple: You don’t need crazy cooking skills to be able to master this recipe – but it tastes gourmet, promise!
  • Versatile: The spicy potatoes are the stars of this potato taco recipe, of course, and they’re extremely versatile. You can add them to burritos, salads, quesadillas, or however you prefer!
  • Perfect for meal prep: The potato component of these potato tacos is perfect for meal prepping for the week. Have all your ingredients prepped in advance and you can easily turn this into a 5-minute lunch when you need it.

Potato taco ingredient notes

Scroll down to the recipe card for the full ingredient quantities and instructions – here are a few notes on everything you’ll need for this recipe.

  • Tortilla wraps: I prefer to use small, soft tortilla wraps for this recipe, but you could also use the crunchy taco shells if you prefer.
  • Potatoes: To be honest, any potato you have will do just fine. Waxy potatoes such as Maris Pipers, King Edwards, and Yukon Golds are ideal for that fluffy centre and crispy outside, however.
  • Spices: A classic blend of smoked paprika, cumin, onion powder, garlic powder, and salt and pepper makes the perfect spicy potato filling. You could also add some cayenne pepper for an extra kick of spice.
  • Chipotle mayo: You can mix up your own easy chipotle mayo with some vegan mayo, lime juice, and chipotle paste. However, a store-bought chipotle-style mayo will also work just fine.
  • Extra fillings: Red onion, avocado, and a squeeze of lime are the other components of this potato taco recipe. However, you can mix and match according to your preferences – I’ve included a list of suggestions below.

How to make your potato tacos

Here are all the steps to make these criminally delicious and easy potato tacos! Scroll down to the recipe card for the full ingredients, quantities, and instructions.

Step One: Make Your Potatoes

Peel and dice your potatoes (into roughly 1cm cubes) and add them to a large bowl with your spices and a little oil. I use olive oil or vegetable oil – canola oil and rapeseed oil are also fine. Toss the potatoes to ensure they’re coated in the spices all over, and then spread out on a baking tray and pop them into your preheated oven for 25 minutes or until they’re golden and crispy.

Step Two: Prepare Everything Else

While your potatoes cook, prep everything else. Chop your avocado into cubes, finely chop your coriander, and dice your red onion. Make your chipotle mayo by mixing your vegan mayo, chipotle chilli paste, and lime juice.

Step Three: Warm Up Your Tortillas

Warm up your tortilla wraps by putting them in the oven for 3-4 minutes or in the microwave for 20 seconds.

Step Four: Assemble Your Tacos

Now, it’s time to plate up your tacos! Place a layer of potatoes, some diced red onion, avocado, coriander, and chipotle mayo on each taco, and squeeze over some extra lime! 

Variations for this potato taco recipe

One of the best things about this potato taco recipe is how versatile it is. Here are some great other ways you could serve these tacos:

  • Cut the potatoes into chip/fry shapes
  • Add guacamole instead of just chopped avocado
  • Throw in some delicious Mexican-style black beans for extra protein
  • Add refried beans or some Mexican pinto beans to fill this recipe out
  • Add more ingredients and make burritos instead
  • Add another plant-based protein like sofritas
  • Sprinkle over some plant-based cheese and sour cream
  • Make pickled red onions and add those instead
  • Parboil the potatoes before baking to give them a fluffier, more ‘mashed’ texture
  • Fry the tortilla wraps after assembling to make them crispy
  • Use crispy taco shells instead of soft ones
  • Add a spicy hot sauce and jalapenos for more fire!
  • Add the potatoes to fajitas


Which potatoes are best for these potato tacos?

Yukon Gold, Maris Piper, and King Edward potatoes are all good choices for potatoes that are crispy on the outside and soft on the inside.

Can I use a shop-bought chipotle mayo?

Yes, absolutely! I also love the Nandos vegan peri-peri mayo for a quick alternative.

Can I use sweet potatoes instead of regular potatoes?

 Yes, sweet potatoes can be used as a substitute for regular potatoes in a potato taco recipe. They will add a slightly different flavour profile and a hint of natural sweetness. Mix with black beans for a delicious combo.

Can I add other vegetables to my potato tacos?

Absolutely! Feel free to add other vegetables like peppers, onions, or corn to your potato taco mixture for added flavour and texture.

What protein options can I include in my potato tacos?

Potato tacos are versatile, and you can easily add protein options like black beans, pinto beans, or even tofu or tempeh for a vegan option. For a non-vegetarian version, you could add cooked ground beef, shredded chicken, or even chorizo.

Can I use store-bought taco seasoning instead of making my own spice blend?

 Yes, you can use store-bought taco seasoning for convenience (any fajita/Mexican spice will work!). However, creating your own spice blend allows you to customize the flavours to your taste preferences. For example, smoked paprika may be too spicy for some, and too mild for others.

Are potato tacos gluten-free?

If you use corn tortillas and ensure that all other ingredients are gluten-free, potato tacos can be a delicious gluten-free meal option.


I recommend storing this recipe’s components separately until you’re ready to assemble and eat your tacos – it will save on the mess and reduce the likelihood of soggy tacos!

You could also freeze the potato mix for up to three months, defrosting fully in the fridge before cooking. Ensure the food is piping hot before serving.

Crispy Potato Tacos Recipe

Crispy Potato Tacos Recipe

Yield: 2-3 portions
Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes

The most delicious crispy potato tacos recipe with all the trimmings. A perfect flavour-packed and delicious lunch!


  • 6 mini tortilla wraps
  • 2 large white potatoes
  • 1 tbsp oil
  • 1.5tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 1 lime
  • 1 red onion
  • 1 avocado
  • A handful of coriander, chopped

Chipotle mayo

  • 4 tbsp vegan mayo
  • 2 tsp chipotle paste
  • 1 tsp lime juice


    1. Preheat your oven to 180 degrees C | 350 degrees F and line a large baking tray with a sheet of baking paper.
    2. Peel your potatoes and dice them into 1cm cubes. Add the potatoes to a large bowl with the spices and oil and toss to ensure they’re completely coated.
    3. Tip the potatoes onto the baking tray and cook for 20 - 25 minutes until crispy on the outside and soft in the middle.
    4. Meanwhile, finely dice your onion, chop your avocado into chunks, and chop your coriander.
    5. Make your chipotle mayo by mixing together the vegan mayo, chipotle paste, and lime juice. Alternatively, you could use a store-bought version - I love the vegan Nando’s peri-peri mayo!
    6. Pop your tortillas in the oven for a couple of minutes or in the microwave for 20 seconds to warm up, and then assemble your tacos!
    7. Place a layer of potato, avocado, red onion, coriander, lime juice, and chipotle mayo on your tacos and enjoy!


    Allow any leftover potatoes to cool fully before placing them in the fridge in an airtight container for up to five days.

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