Vegan Mexican Breakfast Tacos with Potato and Avocado

Mexican · 30 min · vegetarian, vegan, dairy-free

Shop ingredients

Ingredients

• 4 medium Small potatoes
• 2 tbsp Olive oil
• 1 small Red onion
• 2 Garlic cloves
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• to taste Salt
• to taste Black pepper
• 8 small Corn tortillas
• 2 ripe Avocados
• 1/4 cup Fresh cilantro
• 1 Lime

Method

1. Peel and dice the potatoes into small cubes. Boil or microwave until just tender, about 5-7 minutes.
2. While potatoes cook, dice red onion and mince garlic. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant, about 2-3 minutes.
3. Add cooked potatoes to the skillet. Season with cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are crispy and golden, about 8-10 minutes.
4. Meanwhile, mash avocados in a bowl and season with a squeeze of lime, salt, and chopped cilantro. Set aside.
5. Warm corn tortillas in a dry skillet or microwave until soft.
6. Assemble tacos by spreading avocado mash on each tortilla, then adding the crispy potato mixture. Garnish with additional cilantro and a squeeze of lime.
7. Serve immediately with extra lime wedges on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook