Tacos de papa are a beloved Mexican street food staple, and this version delivers everything you want — crispy, spice-coated potatoes tucked into warm corn tortillas with a silky avocado crema drizzled on top. The Yukon Golds get parboiled first, then pan-fried in olive oil until genuinely golden and crunchy on the outside, which is the move that makes all the difference. A hit of cumin, smoked paprika, and chili powder bloomed in the skillet with softened onion and garlic gives the filling that deep, savory flavor you'd expect from a taqueria. The avocado crema comes together in about 30 seconds in a blender — just avocado, fresh lime juice, garlic, and a little water — and it's completely plant-based without any substitutions or workarounds needed. Piled onto charred corn tortillas with fresh salsa, cilantro, and optional pickled jalapeños, each taco is bright, smoky, and satisfying in a way that makes it hard to stop at just a few. This recipe serves 4, so it's an easy weeknight dinner or a casual spread for friends who may not even realize they're eating something entirely plant-based.
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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.
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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