1 to 2tablespoonadobo saucefrom a can of chilis in adobo sauce, or more, to taste
1 ½teaspoonslime juiceor more, to taste
For the spicy potatoes
4cupsdiced yellow potatoes
1tablespoonchili powder
1teaspoongarlic powder
1teaspoononion powder
1teaspoonground cumin
½teaspoonground coriander
½teaspoonsalt
1teaspoonblack pepper
⅛teaspoonof cayenne pepperor more, for spicier, omit or reduce for less spicy
2teaspoonscornstarchor potato starch
2tablespoonsolive oil
For the tacos
8small flour or corn tortillaswarmed
shredded lettuce, diced tomato, minced red onion, and vegan cheddar shredsFeel free to vary the toppings and use other favorites, like avocado, cilantro, jalapeño, vegan sour cream etc.
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.
Video
Notes
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 5-10 minutes. You can also warm them for a minute or two in the microwave.Leftover chipotle mayo will keep for about a week in the fridge.To air fry the potatoes: After boiling and tossing with the lime, cornstarch, and spices, 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.