Vegan Mexican Breakfast Tacos with Potato and Avocado
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · vegetarian, vegan, dairy-free
367 cal
8g protein
50g carbs
15g fat
per serving · estimated
Ingredients
- 2 medium Small potatoes
- 1 tbsp Olive oil
- 1 small Red onion
- 1 Garlic cloves
- 1/2 tsp Ground cumin
- 1/4 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 4 small Corn tortillas
- 1 ripe Avocados
- 1/4 cup Fresh cilantro
- 1 Lime
Method (tap to check — screen stays awake)
- Peel and dice the potatoes into small cubes. Boil or microwave until just tender, about 5-7 minutes.
- 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.
- 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.
- Meanwhile, mash avocados in a bowl and season with a squeeze of lime, salt, and chopped cilantro. Set aside.
- Warm corn tortillas in a dry skillet or microwave until soft.
- Assemble tacos by spreading avocado mash on each tortilla, then adding the crispy potato mixture. Garnish with additional cilantro and a squeeze of lime.
- Serve immediately with extra lime wedges on the side.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.