Red Meat Allergy Friendly Vegan Tacos de Papa
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Learn more →Ingredients
4 servings
For the potato filling
- 1 ½ lb yukon gold potatoes, peeled and cut into ½-inch cubes
- 3 tbsp olive oil, divided
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the avocado crema
- 1 ripe avocado, pitted and peeled
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp water
- 1 small clove garlic
- ¼ tsp salt
For serving
- 12 small corn tortillas
- ½ cup fresh salsa or pico de gallo
- ¼ cup fresh cilantro leaves
- ¼ cup pickled jalapeño slices (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the cubed potatoes in a medium saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Cook for 6–8 minutes, until the potatoes are just barely fork-tender but still hold their shape — they should not be fully soft. Drain well and set aside.
- 2
While the potatoes drain, make the avocado crema: combine the avocado, lime juice, water, garlic clove, and 1/4 tsp salt in a blender or food processor and blend until completely smooth and pourable, about 30 seconds. Taste and adjust salt. Set aside.
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