Vegan Potato Tacos
These tasty and easy vegan Potato Tacos are great for breakfast, lunch or dinner. The potatoes riff off an Indian style recipe for masala potatoes, and on top goes salsa and guacamole for a delicious, well-rounded finish. Vegan, soy-free, nut-free and can be made with gluten-free tacos.
- 8 tortillas (or hard, your choice)
- Tomato and onion salsa
In a dry wok or skillet, roast the garlic, skin on, for a couple of minutes, turning over once, until slightly soft. Peel and place in a blender with the soaked chilies and 3/4 cup of water or the chili pepper soaking liquid. Blend until smooth and set aside.
Heat the oil the same wok or skillet. Add the mustard seeds and when they sputter, add the fenugreek and fennel seeds and turmeric. Stir for half a minute, then add the potatoes and stir.
With the heat turned to medium, place a tight-fitting lid on the skillet or wok. Pour some water over the lid (a rimmed lid works best for this-- the water on the lid helps the potatoes steam without sticking or burning). Cook the potatoes for 15 minutes or until they are fork-tender but not mushy.
Add the guajillo-garlic paste and stir well to mix. Let the potatoes cook in the paste for 2-3 minutes until the water dries out. Add salt to taste and lime juice and garnish with cilantro. Turn off the heat.
To assemble the tacos, spoon the potatoes into the taco shell, sprinkle on some salsa and top with guacamole. Yum.
- Nutrition info doesn't include the salsa and guacamole
Serving: 1tacoCalories: 258kcalCarbohydrates: 50gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 234mgPotassium: 1168mgFiber: 8gSugar: 2gVitamin A: 239IUVitamin C: 31mgCalcium: 116mgIron: 10mg
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