Vegan Potato Tacos with Mango Avocado Salsa
These easy potato tacos are filled with crispy potatoes, mango avocado salsa, and Jamaican Jerk mushrooms. Enjoy them for a delicious plant-based dinner any night of the week.
Ingredients
Roasted Potatoes
- 2 lbs baby yellow or russet potatoes peeled & diced into bite-size pieces
- 1/2 tsp smoked paprika
- sea salt & black pepper to taste
Mango Avocado Salsa
- 2 cups mango peeled and diced
- 1 medium ripe avocado diced
- 3/4 cup red onion diced
- 1/2 cup cucumber diced
- 3 tbsp fresh orange juice
- 3 tbsp lime juice
- 1/2 cup cilantro finely chopped
- sea salt to taste
Jamaican Jerk Mushrooms
- 1 lbs baby bella mushrooms cleaned & sliced (can sub for any mushrooms of your choice)
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp black pepper
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 2 tbsp vegan butter sub for avocado oil
Instructions
- Season diced potatoes with salt, black pepper, smoked paprika, and avocado oil. Spread on a parchment-lined pan, and roast for 30-45 mins until golden & crispy.
- Prepare mango avocado salsa: combine mango, avocado, red onion, cucumber, orange juice, lime juice, cilantro, and salt.
- Clean and slice mushrooms, sauté with jerk spice mix in vegan butter or oil over medium-high heat for 4-5 mins on each side.
- Heat tortillas over medium flame, flipping after 20-35 seconds, until small brown spots appear (15-30 seconds per side).
- Assemble tacos: serve roasted potatoes and spiced mushrooms with warmed tortillas and mango avocado salsa.