Spicy Potato Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy oven-roasted potato tacos topped with creamy chipotle cashew sauce, lettuce, and your choice of taco toppings. A hearty, flavorful vegan meal that's satisfying enough for taco night.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds russet potatoes, (scrubbed and cut into 1/2 inch pieces)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 teaspoons cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ancho chile powder
- Pinch cayenne pepper ((or to taste))
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup raw cashews, (soaked in water 4-8 hours, drained, and rinsed)
- 1/3 cup water
- 2 tablespoons adobo sauce ((from a can of chipotle peppers))
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 6 small flour tortillas, (warmed)
- Shredded lettuce
- Taco toppings of choice, such as diced tomato, salsa, hot sauce, avocado, fresh cilantro, or shredded vegan cheese
At a glance
PER SERVING · TIME 285M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 426mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 839mg
- Calcium
- 107mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 426MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.