Tender potatoes and chipotle cream sauce combine to make the best spicy potato tacos EVER! Just add your favorite toppings.
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What's not to love about potato tacos? Carbs stuffed into more carbs topped with a creamy, smoky sauce is an addictive dinner!
If you want to give this a protein boost, my Instant Pot pinto beans work perfectly with the flavors in these potato tacos! You can add them to the tacos or serve them on the side.
Ingredients and substitutions
- vegan mayo - If you don't want to use vegan mayo, then replace the chipotle sauce in the recipe card with the chipotle cashew cream from my black bean sweet potato enchiladas.
- chilis in adobo sauce - Roasted peppers in a dark, smoky sauce add so much flavor to these tacos!
- lime juice - For acidity in the chipotle sauce. You can also serve the tacos with lime wedges to squeeze over the whole thing!
- salt and spices - These potatoes are packed with flavor from chili powder, garlic powder, onion powder, cumin, coriander, black pepper, and cayenne. For less spicy potato tacos, omit the cayenne pepper from the seasoning mix.
- potatoes - Use yellow (aka Yukon gold) potatoes or other thin-skinned potatoes. If you want to use russet potatoes, just peel them before dicing.
- toppings - Feel free to use your toppings of choice! I like to use lettuce, tomato, vegan cheddar, and red onion. You can up the heat even more with some sliced jalapeños, fresh pepper hot sauce, dried pepper hot sauce, or your favorite hot sauce.
How to make spicy potato tacos
First, make the chipotle mayo.
Add all of the chipotle sauce ingredients to a small bowl and whisk them together. Season to taste with salt, pepper, more lime juice and adobo sauce, as needed. Chill while you make the potatoes.
Now, make the spicy potatoes.
Add the potatoes to a pot with enough water to cover by an inch. Bring to a boil, and simmer for six minutes. Drain immediately.
While the potatoes are on the stove, mix together all of the spices and the cornstarch.
After draining the potatoes, add them to a large bowl. Toss the potatoes in the cornstarch-spice mixture to coat them really well.
Heat the oil in a large frying pan on medium-high heat. Add the potatoes and cook, stirring occasionally, until they become crispy on the edges and are fork-tender, about five to eight minutes. Add another teaspoon or two of oil, if needed, if the pan gets dry.
It's taco time!
Divide the potato mixture between your tortillas and top with your toppings of choice. Drizzle on the chipotle cream sauce, and serve immediately.
Helpful tips
- Make sure you dice your potatoes evenly, so they'll cook evenly. Stir every few minutes to prevent sticking.
- To save time, I like to make the chipotle sauce and mix up the spicy potato seasoning while the potatoes are on the stove. Between the time it takes the water to come to a boil and the six minutes of boiling, you have plenty of time to do both!
Storage directions
Store leftover potatoes and taco toppings separately. The potatoes will keep for 3 to 4 days in the refrigerator.
To reheat, warm in a pan on the stovetop or in the toaster oven or regular oven at 350° F for five to 10 minutes. You can also warm them for a minute or two in the microwave.
Leftover chipotle mayo will keep for up to a week in a closed container in the fridge.
Frequently asked questions
These spicy potato tacos are inspired by the Taco Bell Spicy Potato Soft Taco, but I like the flavors and textures in this recipe even more!
You sure can! After tossing with the cornstarch-spice mixture, spray the potatoes with oil and transfer them to your air fryer basket. Air fry at 350° F for 20 to 25 minutes, until they're tender inside and crispy outside.
More vegan potato recipes
📖 Recipe
Spicy Potato Tacos
Ingredients
For the chipotle sauce
- ½ cup vegan mayo
- 1 to 2 tablespoon adobo sauce - from a can of chilis in adobo sauce, or more, to taste
- 1 ½ teaspoons lime juice - or more, to taste
For the spicy potatoes
- 4 cups diced yellow potatoes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 1 teaspoon black pepper
- ⅛ teaspoon of cayenne pepper - or more, for spicier, omit or reduce for less spicy
- 2 teaspoons cornstarch - or potato starch
- 2 tablespoons olive oil
For the tacos
- 8 small flour or corn tortillas - warmed
- shredded lettuce, diced tomato, minced red onion, and vegan cheddar shreds - Feel free to vary the toppings and use other favorites, like avocado, cilantro, jalapeño, vegan sour cream etc.
Instructions
Make the chipotle cream sauce.
- Add all of the chipotle sauce ingredients to a small bowl and whisk them together. Season to taste with salt, pepper, and more lime juice and adobo sauce, as needed. Chill while you make the potatoes.
Make the spicy potatoes.
- Add the potatoes to a pot with enough water to cover by an inch. Bring to a boil, and simmer for 6 minutes. Drain immediately.
- While the potatoes are on the stove, mix together all of the spices and the cornstarch. After draining the potatoes, add them to a large bowl. Toss the potatoes in the cornstarch-spice mixture to coat them really well.
- Heat the oil in a large frying pan on medium-high heat. Add the potatoes and cook, stirring occasionally, until they become crispy on the edges and are fork-tender, about 5-8 minutes. Add another teaspoon or two of oil, if needed, if the pan gets dry.
Assemble the potato tacos.
- Divide the potato mixture between your tortillas and top with your toppings of choice. Drizzle on the chipotle cream sauce, and serve immediately.
Laurie Baker
This Spicy Potato Tacos is making my mouth water and I hope to have this dish one day.