The spicy, mouthwatering flavors of a well-crafted potato taco are absolutely scrumptious? This crispy, fiesta-in-your-mouth potato taco, bursting with flavour and a hint of smoky heat, is truly astronomical in its deliciousness! Savor every bite by serving an abundance of rich and velvety creamy avocado sauce alongside your meal – trust us, you’ll want to whip up a massive batch!
South-of-the-Border Potato Tacos [Vegan]Ingredients you’ll need for these mouthwatering vegan tacos include?Vibrant South-of-the-Border Vegan Potato Tacos: A Flavorful Fiesta!
To prepare these mouthwatering tacos, start by boiling 2-3 large potatoes until they’re tender, then drain and mash with a fork.Potato Tacos with a Twist: A Delicious Vegan Recipe from the Border
South-of-the-Border Potato Tacos [Vegan]
Ingredients you’ll need for these mouthwatering vegan tacos include?
- One large baking potato, peeled and cut into 2-inch cubes.
- 2 teaspoons salt, divided
- 1/4 cup diced onion
- One medium jalapeño pepper, seeded and minced.
- 1/3 cup (approximately) oil, divided
- 1 teaspoon cumin
- 1/4 cup finely chopped fresh cilantro, with additional sprigs reserved for garnishing purposes.
- 1/4 cup nutritional yeast
- 1/2 cup vegan mozzarella shreds
- 6 corn tortillas
- 2 medium avocados
- 1-2 medium jalapeño peppers (or 1-2 serrano, to taste), seeds removed
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 2-3 sprigs of cilantro
- One-eighth of a medium-sized onion, peeled and finely minced.
- 1/2-1 cup water
Vibrant South-of-the-Border Vegan Potato Tacos: A Flavorful Fiesta!
To prepare these mouthwatering tacos, start by boiling 2-3 large potatoes until they’re tender, then drain and mash with a fork.
- Boil 2-3 large potatoes in a medium-sized pot filled with enough cold water to cover them, adding 1 teaspoon of salt, until they are tender when pierced with a fork. Drain the potatoes once they’re cooked.
- Sear onion and jalapeño in 2 teaspoons of oil within a medium-sized sauté pan, preheated to medium-high heat, until the onion reaches a translucent state, approximately 4 minutes, before adding cumin.
- Reduce heat to a low simmer and incorporate the remaining ingredients: diced potatoes, additional salt, chopped cilantro, nutritional yeast, and grated cheese. Gently mash the potatoes while stirring to ensure a smooth combination of all the ingredients. Cook 2–3 minutes. Remove from heat.
- Within a well-seasoned 10-inch skillet set to medium-high heat, introduce tortillas individually, allowing them to cook for mere seconds on each side, sufficient only to attain a softened consistency. To keep tortillas warm and pliable, simply wrap them snugly in a clean kitchen towel after removing them from the heat source or oven.
- Tortillas are filled with a generous 2 tablespoons of creamy potato mixture, then neatly folded to preserve the flavorful filling within.
- Add one tablespoon of oil to the pan and cook each tortilla, flipping them once, until they are golden brown and crispy.
- Enhance with an additional sprinkle of fresh cilantro and a drizzle of creamy avocado sauce below.
- To prepare the sauce, combine all the ingredients in a blender and process while slowly adding up to 1/4 cup of water to achieve a thin consistency. The prepared sauce can be safely stored in the refrigerator for up to two days?
