Vegan Potato Tacos with Mango Avocado Salsa

Transform your Taco Tuesday with these Vegan Potato Tacos topped with a vibrant Mango Avocado Salsa, a plant-based delight that brings joy to your dinner table.

Can’t believe I haven’t added this recipe much sooner on the blog. I love eating and making tacos. I make them every week and love to cook them for family and friends. Sometimes, I’ll set up a taco bar with a variety of toppings and enough to enjoy for leftovers. They’re better than Taco Bell! Potatoes add a nice creaminess, and they make the tacos more filling.   

What is a potato taco?

They are commonly prepared by boiling, then mashed, spooned into a tortilla, and fried until crispy and golden. Topped with lettuce, cheese, sour cream, and cilantro. 

Where do potato tacos originate?

Potato tacos (or “tacos de papa“ in Spanish) are originally from Jalisco in western Mexico. 

For this recipe, I wanted to add my twist. I roasted diced potatoes, and sautéed mushrooms in jerk spice to add depth of flavor. Next, I topped the tacos with homemade mango avocado salsa for more complex flavors. So delicious!! Interested in more jerk-inspired recipes? Check out my Jerk tempeh scramble or Jerk marinade.

What’s in this Mango Avocado Salsa

• Mango – sweet & tropical. 
• Avocado – adds creaminess and healthy fat.
• Red onion – mild to spicy flavor and adds texture. 
• Cucumber – cool & refreshing.
• Lime juice – tart flavor. 
• Orange juice – Sweetness and brings acidity. 
• Cilantro – pungent & citrusy flavor profile. Can sub with mint or parsley, if needed. 

How to Make Vegan Potato Tacos

• Add your diced potatoes to a mixing bowl and season with salt, black pepper, smoked paprika, and avocado oil. Mix until well-coated. 
• Transfer the seasoned potatoes to a parchment-lined sheet pan and spread them out on one even layer. Roast the potatoes for 30-45 minutes, stirring halfway through, until golden & crispy.

• Meanwhile, prepare the ingredients for the mango avocado salsa. In a medium bowl, combine the mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt.

• Next, make the Jamaican Jerk Mushrooms. Add vegan butter (or oil) to a pan over medium-high heat and give it 1-2 minutes to heat up. Toss the mushrooms into the pan and season with the jerk spice mix. Cook for 4-5 minutes on each side. Add more vegan butter or oil, if needed. 

• Fifth, heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 20 to 35 seconds or when small brown spots appear and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in a storage container to keep them warm.
• Finally, assemble the tacos. Serve the roasted potatoes and jerk mushrooms with the warmed tortillas and mango avocado salsa. 

How to Store, Re-Heat & Meal Prep

• Store the roasted potatoes, mushrooms, and mango avocado salsa in separate air-tight containers for 4-5 days. 
• Reheat the mushrooms and potatoes over the stove in a saucepan or microwave until warm. 
• Meal Prep – clean and pre-cut the potatoes, mango avocado salsa ingredients, and mushrooms. Store in the fridge for a few days until you are ready to use them. 

Shana’s Kitchen Essentials

Check out some of the kitchen ingredients & tools I used to make this recipe.

• Always Pan
• storage container
• Glass Mixing Bowl
• Cutting Board
• Knife Set

More delicious Plant-Based Recipes

• Burrito Bowls
• Jackfruit Tacos
• Mango Salsa
• Mushroom Tacos
• Brussels Sprout Tacos

Leave a comment below and tag me on Instagram and let me know if you make this vegan potato taco recipe. I’d love to hear from you;-)

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