Vegan Spicy Potato Soft Tacos (Taco Bell Copycat)
These copycat Taco Bell vegan spicy potato soft tacos are even better than the original. Crispy potatoes and creamy sauce make them so tasty!
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.
Nutrition
Calories: 519kcal | Carbohydrates: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 882mg | Potassium: 822mg | Fiber: 5g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 3mg