Plant-Based Potato Street Tacos

Name: Plant-Based Potato Street Tacos
Prep time: 30 min
Cook time: 42 min
Total time: 1 h 12 min
Yield: 3 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tsp Black Pepper; 0.5 cup Corn; 6 whole Corn Tortilla; 2 whole Diced Potatoes; 0.25 cup Fresh Cilantro; 1 tsp Garlic Powder; 0.25 cup Green Onion; 1 whole Jalapeño Pepper; 1 whole Lime; 1 whole Red Bell Pepper; 1 tsp Salt; 2 tbsp Vegetable Oil; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Plant-Based Potato Street Tacos feature crispy, garlicky potatoes tucked into warm corn tortillas, balanced by sweet bell pepper, onion, and juicy kernels of corn. A hint of jalapeño heat brightens each bite, while cilantro, green onions, and a squeeze of lime add freshness. Serve these for a relaxed weeknight dinner or a casual taco night with friends.

Prep30 mins
Cook42 mins
Serves3
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Put the potatoes in a bowl; drizzle 1 tablespoon oil over them, add the garlic powder, and toss to coat. Spread the potatoes out on a baking sheet.
3

Bake in the preheated oven until tender, about 30 minutes.
4

Warm the remaining oil in a skillet over medium-low heat. Add the red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until the vegetables are slightly soft, about 10 minutes.
5

Heat a griddle over medium heat. Cook the tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide the tortillas among serving plates; fill with the baked potatoes and the sauteed corn mixture. Top the tacos with green onions and cilantro. Serve with lime wedges.