Spicy Potato Soft Taco Recipe

Why You’ll Love This Recipe

I love these tacos because they’re both comforting and customizable. The spiced potatoes are crispy on the outside and tender on the inside, making them the perfect base for all my favorite taco toppings. They’re naturally vegan, easy to prepare, and ready in under an hour. Whether I’m serving them on taco night, meal prepping, or just making a quick lunch, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the potatoes:

• 2 pounds potatoes

• 1/4 cup olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

For serving:

• Tortillas

• Shredded lettuce

• Chopped tomatoes

• Shredded vegan cheese

• Salsa or sauce of choice

Directions

1. I cut the potatoes into small, bite-sized cubes. I place them in a bowl of water and let them soak for 30 minutes, which helps them crisp up. Then I drain, rinse, and pat them dry.

2. In a large skillet over medium heat, I heat the olive oil. I add the potatoes along with the smoked paprika, onion powder, garlic powder, salt, pepper, and cayenne.

3. I cook the potatoes, stirring often, until they’re golden brown and crispy on most sides. This takes some time, but the crispiness is worth the patience.

4. Once the potatoes are ready, I load them into warm tortillas and top with lettuce, tomatoes, vegan cheese, and salsa—or whatever toppings I’m in the mood for.

Servings and timing

This recipe makes 4 servings.

• Prep time: 30 minutes (including soaking)

• Cook time: 15 minutes

• Total time: 45 minutes

Variations

• Add protein: I sometimes add black beans, refried beans, tofu, or tempeh for extra substance.

• Cheese swap: Regular shredded cheese works if I’m not keeping it vegan.

• Extra heat: I add more cayenne or drizzle hot sauce on top.

• Sauce upgrade: Chipotle mayo, cashew crema, or avocado crema takes these to the next level.

• Different tortillas: I switch between flour and corn tortillas depending on what I have on hand.

Storage/Reheating

I store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet or the oven so they crisp back up—microwaving works but makes them softer. I assemble the tacos fresh when I’m ready to eat, so the tortillas and toppings stay at their best.

FAQs

Do I need to soak the potatoes?

Yes, soaking removes excess starch, which helps the potatoes crisp up nicely when cooked.

Can I bake the potatoes instead of pan-frying?

Absolutely. I spread them on a baking sheet, toss with oil and spices, and bake at 425°F for 25–30 minutes, flipping halfway through.

What kind of potatoes work best?

I prefer russet or Yukon gold potatoes because they crisp up well, but red potatoes also work.

Can I make this gluten-free?

Yes—just use gluten-free corn tortillas instead of flour tortillas.

What toppings go well with these tacos?

I love fresh lettuce and tomatoes, but I also use guacamole, jalapeños, pickled onions, or even roasted veggies depending on what I have.

Conclusion

Spicy Potato Soft Tacos are the kind of meal I keep coming back to—they’re easy, flavorful, and totally customizable. Crispy spiced potatoes tucked into tortillas with fresh toppings make for a satisfying, plant-based dinner that’s just as good (if not better) than takeout. Whether it’s taco night or a quick weekday dinner, these tacos always deliver.