Crispy Potato Tacos with Chipotle Sauce

These mouthwatering crispy potato tacos with chipotle sauce are loaded with veggies, packed with flavor, and drizzled with a smoky-tangy sauce. Both meat-lovers and veggie-lovers will flip over these tasty tacos!

Tacos are without a doubt one of my favorite foods. And I know they are for so many others. They are the perfect comfort food and can be made with endless combinations.

I often use leftover ingredients from shoots and recipe testing to make quick tacos. After I shared the cauliflower tacos, I knew I needed to add more!

Crispy Potato Tacos Ingredients

You’ll need to following ingredients to make these delicious tacos:

Potatoes: for the crispy roasted potatoes, you’ll need red potatoes, avocado oil, garlic powder, salt, and pepper.

Black Beans: for the black beans, you’ll need a can of black beans, avocado oil, cumin powder, salt, and pepper.

Cashew Sauce: to make the chipotle cashew sauce, you’ll need raw cashews, water, lime juice, chipotle powder, cayenne powder, salt, and pepper.

Taco Toppings: you’ll need some tasty taco toppings, including fresh greens, avocado, cilantro, red onion, queso fresco (skip for vegan-friendly).

Tortillas: last but not least, you’ll need a pack of tortillas of choice!

How to Make Potato Tacos

1. Prepare the potatoes: Add the diced potatoes to a large mixing bowl. Drizzle with oil, garlic powder, salt, and pepper. Toss the potatoes until their fully coated and place on a baking sheet in a single layer. Roast in the oven 30 minutes, flipping halfway until the potatoes cook through and start to turn golden brown.

2. Prepare the black beans: In a wide saucepan, warm oil on medium heat. Add the cooked black beans, cumin powder, salt, and pepper. Stir and cook for about 5-10 minutes until the beans are fragrant.

3. Prepare the chipotle cashew sauce: In a blender, combine the cashews, water, lime juice, chipotle powder, cayenne, and salt. Blend until smooth and creamy. Adjust seasoning, if needed.

4. Make the tacos: Fill each taco with fresh greens, potatoes, black beans, avocado, red onion, cheese (if using), and cilantro. Drizzle with chipotle cashew sauce and serve.

Customize your Potato Tacos

Here are some fun ways to customize these tacos:

Use sweet potatoes instead of red potatoes. This is such a delicious swap as sweet potatoes bring a natural sweetness, which is an explosion of flavor when paired with the savory beans and chipotle sauce.

Skip the tortillas and make this a taco bowl instead! Double the greens and you have yourself a quick dinner. Prep the potatoes beforehand and this meal would come together in less than 10 minutes!

Skip the beans for a lighter taco. They won’t be as filling but still super tasty.

Use homemade guacamole instead of diced avocado to boost the creaminess and even add more flavor!

More Taco Recipes

• Cauliflower Tacos with Spicy Cashew Sauce

Other Easy Dinner Recipes

• Vegetarian Paella
• Crispy Sweet Potato Black Bean Bowl
• Vegan Power Bowl
• Cauliflower Tikka Masala

I hope you love this crispy potato tacos recipe as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.

Crispy Potato Tacos with Chipotle Sauce

5 from 5 votes

Print Pin Rate

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4

Calories: 401kcal

Author: Sapana Chandra

These mouthwatering potato tacos are loaded with veggies and packed with flavor and drizzled with a smoky-tangy sauce. Both meat-lovers and veggie-lovers will flip over these tasty tacos!

Ingredients

Crispy Potatoes

• 4 cups diced red potatoes
• 1 tablespoon avocado oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Black Beans

• 1 can black beans, drained and rinsed
• 1 tablespoon avocado oil
• 1/4 teaspoon cumin powder
• salt and pepper, to taste

Creamy Chipotle Sauce

• 1/2 cup raw cashews, soaked for 30 mins and rinsed
• 1/2 cup water
• 1 teaspoon lime juice
• 1/4 teaspoon chipotle powder
• Pinch of cayenne pepper
• Sea salt and black pepper, to taste

Additional Toppings

• 2 cups fresh greens of choice, i.e. spinach, arugula, spring greens, lettuce
• 1 avocado, diced
• 1/2 cup cilantro, chopped
• 1/4 cup diced red onion
• 1/4 cup queso fresco cheese, crumbled (optional, skip for vegan-friendly)
• Tortillas

Instructions

• Preheat over to 450°F.
• Prep the potatoes. Add the diced potatoes to a large mixing bowl. Drizzle with oil, garlic powder, salt, and pepper. Toss the potatoes until their fully coated and place on a baking sheet in a single layer. Roast in the oven 30 minutes, flipping halfway until the potatoes cook through and start to turn golden brown.
• Prepare the black beans. In a wide saucepan, warm oil on medium heat. Add the cooked black beans, cumin powder, salt, and pepper. Stir and cook for about 5-10 minutes until the beans are fragrant.
• Prepare the chipotle cashew sauce. In a blender, combine the cashews, water, lime juice, chipotle powder, cayenne, and salt.  Blend until smooth and creamy. Adjust seasoning, if needed.
• Make the tacos. Fill each taco with fresh greens, potatoes, black beans, avocado, red onion, cheese (if using), and cilantro. Drizzle with chipotle cashew sauce and serve.

Notes

To make ahead, prepare the potatoes and store in an air-tight container in the refrigerator for up to 3 days. When you’re ready to make them, warm them up on a skillet with a drizzle of oil. Do the same with the beans and store them separately.

Make the sauce ahead of time and store in an air-tight container in the refrigerator. Be sure to stir it before serving. If the sauce gets too thick, add a few teaspoons of water and stir.

Nutrition

Calories: 401kcal, Carbohydrates: 39g, Protein: 13g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 5mg, Sodium: 231mg, Potassium: 999mg, Fiber: 11g, Sugar: 4g, Vitamin A: 488IU, Vitamin C: 14mg, Calcium: 86mg, Iron: 3mg

Course: Main Dish

Cuisine: Mexican

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