Yummy vegetarian tacos smothered in jalapeño cilantro sauce are a must have in your meal rotation. These tacos are light enough to enjoy for dinner and lunch the next day!

If you wanted to make this recipe vegan, all you have to do is swap the mayo with vegan mayo! Or just make the sauce and use it on top of any meal.

Tips for this recipe:

• Don’t overcook your potatoes when you boil then. You want to boil them until they are just cooked because they will be cooked as well in the pan.
• To make the sauce spicier, don’t cut out the jalapeño seeds when you add them to the food processor or blender. If you don’t add the seeds at all, the sauce will not be spicy!

Recipe:

Crispy Potato Tacos with Jalapeño Cilantro Sauce

For the original recipe click here and here.

Ingredients:

Jalapeño Cilantro Sauce:

1 – 2 jalapeños

1 bunch cilantro

2 garlic cloves

1 lime’s juice

1 tablespoon apple cider vinegar

1/4 – 1/2 cup olive oil

1/2 cup mayo

Salt

Crispy Potato Tacos:

1 pound potatoes

1 tablespoon olive oil

1 bell pepper

2 tablespoons taco seasonings

15 ounce can black beans

15 ounce can refried beans

8 taco flour tortillas

2 cups lettuce

2 avocados

Cilantro for garnish

Limes for garnish

Instructions:

1. Add all sauce ingredients to a food processor or blender. Only add 1/4 cup of olive oil and add more as needed. Scrape down sides and blend again. Salt to taste. Refrigerate until ready to serve.
2. Chop potatoes into bite size pieces. Add chopped potatoes to large pot of water. Bring to a boil and cook potatoes until tender (15 – 20 minutes). Drain and set aside.
3. Heat olive oil in a pan over medium high. Add bell pepper, potatoes, and taco seasoning and toss to combine.
4. Press potatoes down into the pan and turn heat to medium. Allow potatoes to cook until crisp (5 – 7 minutes). Flip and cook until other side is crispy (5 minutes).
5. Add black beans and refried beans to a pan over medium. Stir to combine until heated through. Turn heat to low and keep warm.
6. Wrap tortillas in a damp paper towel and heat them in a microwave for 30 seconds.
7. To assemble, layer beans on tortilla followed by potatoes, shredded lettuce, sliced avocado, and sauce. Serve with cilantro and lime as desired.

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