Spicy Potato Soft Tacos (Taco Bell Copycat)
These easy vegan Spicy Potato Soft Tacos have the crave-worthy flavour of the original, but they’re a better-for-you version since they’re homemade! With crispy potatoes and a spicy vegan cream sauce, they’ll have you skipping the drive-thru from now on.
What would we vegans do without Taco Bell? It’s a beacon of deliciousness when you’re on a road trip and don’t know where you can get vegan food locally. You always know you can rely on Taco Bell! I was intrigued by the Spicy Potato Soft Tacos the last time I went there, but I didn’t think they’d quite work Fresco-style, so I decided to take that inspiration and make my own version with Vegan Mayo and cheese. The verdict? SO delicious!
Why I Can’t Get Enough of These Copycat Potato Tacos
If you’re not familiar with the inspiration for this recipe, Taco Bell spicy potato soft tacos pair fried seasoned potatoes with soft flour tortillas, shredded lettuce, tomatoes, cheddar, and a spicy cream sauce. My version is every bit as delicious, minus the dairy!
- Better than fast food. I skip the frying in favour of roasting the potatoes and DIYing it means no artificial ingredients or fillers. We’re using everyday ingredients here!
- Crispy seasoned potatoes. If you love Garlic Roasted Potatoes, just imagine them in tacos. Divine!
- That sauce, though. The creamy, spicy vegan sauce adds tanginess, heat, and richness that ties everything together. Without the sauce, these potato soft tacos would fall flat. So don’t skip it!
Notes on Ingredients
There are a few different components of this recipe. Here’s what you’ll need for each of them. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Potatoes:
- Russet potatoes – While you can use another variety of potato, russets are what they use at Taco Bell.
- Olive oil
- Seasonings – Smoked paprika, chili powder, garlic powder, onion powder, ground cumin, sea salt, and black pepper.
Spicy Sauce:
- Vegan mayonnaise – You can use homemade or store-bought.
- Hot sauce – Like Cholula or Tabasco sauce.
- Lime juice – Use fresh lime juice for the best flavour.
- Seasonings – Smoked paprika, garlic powder, and salt.
For Serving:
- Flour tortillas – Soft and pliable, these are the tortillas they use in the spicy potato soft tacos at Taco Bell.
- Toppings – Shredded lettuce, diced tomatoes, and vegan cheddar are in the Taco Bell version. You can add a little bit of cilantro too if you’d like.
How to Make Spicy Potato Soft Tacos
These tacos are such an easy weeknight dinner recipe! Here’s what you’ll need to do.
- Roast the potatoes. Toss the potatoes with the oil and seasonings, then roast at 425°F for 25 to 30 minutes, or until golden and crispy, flipping halfway through the cooking time.
- Make the spicy sauce. Whisk together the vegan mayo, hot sauce, lime juice, spices, and salt until smooth.
- Warm the tortillas. Heat briefly in a skillet or wrapped in foil in the oven until soft and warm.
- Assemble the tacos. Spread the sauce on the tortillas, then add the potatoes, lettuce, tomatoes, vegan cheese, cilantro (if you’re using it) and another drizzle of sauce. Serve warm with lime wedges.
Recipe Variations
When you’re making spicy potato soft tacos at home, you can put your own spin on them!
- Add more heat. Add cayenne to the potatoes, the sauce, or both!
- Switch up the tortillas. Feel free to use corn tortillas, gluten-free, low-carb, almond flour, whatever!
- Try other toppings. Add sliced jalapeños, Pickled Red Onions, avocado, or Restaurant-Style Blender Salsa.
- Swap in sweet potatoes. The cooking method and time will be the same.
Serving Suggestions
Serve your spicy potato soft tacos with tortilla chips and salsa (I love this Pineapple Salsa Recipe!), or plate them with vegan refried beans and Instant Pot Mexican Rice. Elotes (Mexican Street Corn) would be a fantastic side dish too!
Storage and Reheating
- Refrigerator: Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat: Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
More Vegan Taco Recipes
Enjoy friends! If you make this spicy potato soft taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Spicy Potato Soft Tacos (Taco Bell Copycat)
Ingredients
For the Crispy Potatoes:
- 3 medium russet potatoes, peeled and diced into ½-inch cubes – 1 pound (450g)
- 2 tablespoons olive oil, 30mL
- 1 teaspoon smoked paprika, 3g
- ½ teaspoon chili powder, 1.5g
- ½ teaspoon garlic powder, 1.5g
- ½ teaspoon onion powder, 1.5g
- ¼ teaspoon ground cumin, 0.5g
- ½ teaspoon sea salt, 3g
- ¼ teaspoon black pepper, 1g
For the Spicy Creamy Sauce:
- ½ cup vegan mayonnaise, 120g
- 2 teaspoons hot sauce, such as Cholula or Tabasco – 10mL
- 1 teaspoon lime juice, 5mL
- ¼ teaspoon smoked paprika, 0.5g
- ¼ teaspoon garlic powder, 0.5g
- Pinch of salt
For Assembly:
- 4 small flour tortillas, 6-inch – 4 pieces
- 1 cup shredded lettuce, 60g
- ½ cup diced tomatoes, 90g
- ½ cup shredded vegan cheddar cheese, 50g
- Fresh cilantro leaves, optional – a few sprigs
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss diced potatoes in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Make the Spicy Creamy Sauce: In a small bowl, whisk together vegan mayonnaise, hot sauce, lime juice, smoked paprika, garlic powder, and a pinch of salt until smooth and well blended. Set aside.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 20 seconds per side until soft and pliable. You can also wrap them in foil and warm them in the oven for 3–4 minutes.
- Assemble the Tacos: Spread 2 teaspoons of the spicy sauce on each tortilla. Add a layer of crispy roasted potatoes, followed by shredded lettuce, diced tomatoes, and vegan cheddar cheese. Drizzle extra sauce on top and sprinkle with cilantro if desired.
- Serve immediately while warm, with lime wedges on the side for a fresh squeeze of acidity.
Notes
- Refrigerator: Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat: Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
