Potato Tacos

  • Author: Sapana Chandra
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mexican


These mouthwatering potato tacos are so good they’ll blow your mind! Loaded with veggies and packed with flavor, they protein-packed tacos are drizzled with a smoky-tangy sauce. Even meat-lovers are going to flip over these tasty tacos!



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

Chipotle Cashew 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 Taco Toppings:

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


  1. Preheat over to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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.

Keywords: potato tacos