Mashed Potato Tacos are the ultimate vegan comfort food! Tortillas filled with Mexican-spiced mashed potatoes, crunchy potato chips, and vegan sour cream. Oil-free, gluten-free, and plant-based.
Folks, what I’m about to show you defies every bit of food logic and reason. But, it also makes perfect sense.
Let me introduce you to Mashed Potato Tacos or Tacos de Papa.
These things are insane! They’re comforting, crunchy, spicy, and freaking delicious. And, if you’ve got leftover mashed potatoes sitting in the fridge you can be feasting in 5 minutes!
The original recipe was created by one of my heroes and biggest inspirations, Sam The Cooking Guy. I wanted to see if I could make a healthier vegan version. And…I did. Much like my take on his Potato Chip Tomato Sandwich.
One of the great things about this dish is how fast and simple it is. Keeping leftovers in the fridge gives you that convenience.
These tacos are great for a stand-alone meal. But, they are perfect for a quick and healthy midday snack when you’ve got the munchies. And, the kids will love them!
So, if you’re looking for a way to energize leftovers and blow the roof off your taste buds, these mashed potato tacos are it! I mean, what’s not to love?
Tacos? Good! Mashed Potatoes? Good! Mashed Potato Tacos? AWESOME!
Ready? Let’s do this!
Table of Contents
Mashed Potato Taco Ingredients
- Leftover Mashed Potatoes
- Spices: cumin, garlic powder, smoked paprika, salt and pepper to taste
- Potato Chips: use my 5-Minute Fat-Free Microwave Potato Chips
- Sour Cream: my tofu sour cream or cashew sour cream are excellent and super easy to make.
- Hot Sauce: you can leave this out if you wish but I love the flavor of Cholula. It adds a flavor kick that takes these tacos up a notch.
- Corn Tortillas
- Chopped Cilantro (optional)
How To Make Mashed Potato Tacos
- If you are using leftover mashed potatoes from the fridge warm them up in the microwave or on the stovetop.
- Add the cumin, garlic powder, and smoked paprika. Stir until mixed then taste and season with salt and pepper as needed.
- Warm the tortillas in a nonstick skillet on medium-high heat just until they start to color a bit.
- Spread vegan sour cream on each tortilla, spoon about ¼ cup of mashed potato mixture on each tortilla, and sprinkle with hot sauce.
- Generously top with chopped green onions.
- Finally, take a good handful of the potato chips and crunch them over each taco.
- Fold the corn tortillas together and enjoy!
How Do I Make Mashed Potatoes
If you don’t have any leftover potatoes they’re actually quite simple to make. Let me show you!
- Wash, scrub, and peel 4 medium-sized russet potatoes. Toss them into a large pot or Dutch oven and cover with water. Boil the potatoes until they are fork-tender, usually about 20-30 minutes.
- Drain the potatoes and mash them using a potato masher or large fork.
- Add the spices, 3-4 tablespoons of unsweetened dairy-free milk, and stir until everything is well combined. Then taste to season with salt and pepper as needed.
- Transfer to a large bowl and MAKE TACOS!
Serving and Topping Suggestions
Mashed potato tacos are versatile just like regular tacos. So, use your favorite toppings and build them any way you like. Here are a few suggestions:
- guacamole
- shredded cabbage
- sliced avocado
- drizzle with cashew cheese
- chopped lettuce
More Healthy Vegan Recipes?
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Print Mashed Potato Tacos
Mashed Potato Tacos are the ultimate vegan comfort food! Tortillas filled with Mexican-spiced mashed potatoes, crunchy potato chips, and vegan sour cream. Oil-free, gluten-free, and plant-based.
- Total Time: 10 minutes
- Yield: 4 Tacos 1x
Ingredients
- 4 corn tortillas
- 1 cup leftover Shane & Simple Mashed Potatoes
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 batch Easy Vegan Tofu Sour Cream per taco
- Hot sauce (I love Cholula)
- ⅓ cup chopped green onions
- 1 batch Shane & Simple Fat-Free Microwave Potato Chips
Instructions
- If you are using leftover mashed potatoes from the fridge warm them up in the microwave or on the stovetop.
- Add the cumin, garlic powder, and smoked paprika. Stir until mixed then taste and season with salt and pepper as needed.
- Warm the tortillas in a nonstick pan on medium-high heat just until they start to color a bit.
- Spread vegan sour cream on each tortilla, spoon about ¼ cup of mashed potato mixture on each tortilla, and sprinkle with hot sauce.
- Generously top with chopped green onions.
- Finally, take a good handful of the potato chips and crunch them over each taco.
- Fold the corn tortillas together and enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Snacks
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 taco
- Calories: 190
- Sugar: 1.9 g
- Sodium: 179.1 mg
- Fat: 3.8 g
- Carbohydrates: 32.4 g
- Fiber: 4.5 g
- Protein: 8.6 g
- Cholesterol: 0 mg
Keywords: comfort food, plant-based, vegan, healthy, leftovers, oil-free, mashed potato tacos, easy vegan recipes, gluten-free
Can I sub your Cashew sour cream?
Sure thing.
Hello Shane, I measured out my taco mashed potatoes in a 1/4 cup and pop it out and placed it on a plate and heated in the microwave for 1 minute. I heated my taco shells in the microwave for 15 seconds and flip, and heated 2nd side for 15 seconds. I put the taco mashed potatoes in the taco shell, sprinkled some nutritional yeast on top, put some salsa on top of that and top it off with some green onions. Best ever.
AWESOME!!!
Yummm. Anything with potatoes is calling my name. And this recipe has potatoes twice!! These tacos look incredible!
Haha, I’m with you! Thanks, Elizabeth! Hope you enjoy them. Be well.
where might I find the recipe for the sour cream?
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It’s linked in the recipe card, but here it is as well. Enjoy! https://shaneandsimple.com/easy-vegan-tofu-sour-cream/
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Just add some frozen corn and you’re there! I make these (or some variant) all the time. Delish!
Love the corn suggestion! Thanks!
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I assure you it’s awesome!
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