Tuesday isn’t Tuesday without tacos! Savory, hearty, filling tacos dripping with sauces and topped with lettuce, salsa, avocado, and anything else you can fit into the tortilla. Here’s how to make the best Vegan Taco Tuesday with Crispy Shishito Potato Tacos and Spicy Cauliflower Tacos.
There is no one way to make tacos, but this recipe gives you the best tacos if you are looking for delicious, healthy tacos for dinner. These vegan tacos are so easy to make! Simply season the ingredients and throw them in the oven. In less than 30 minutes you can enjoy tasty tacos with your favorite salsa, guacamole, and chips!
This content contains affiliate links, which help goodfoodbaddie.com to provide free recipes and resources. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog!
I’ve been completely immersed in all things vegan this month. Since deciding to do Vegan January, I’ve been obsessed with experimenting in the kitchen and coming up with delicious vegan meals. My goal for this month has been to focus on eating nutrient-rich plant-based meals, but in the most fun, delicious, and nutritious way possible.
My boyfriend valiantly joined me in this month of vegan eating. Initially, it added a bit of pressure because I wanted to convince him that we can do this and it can be easy and absolutely delicious. Now, as we are a few weeks in, I’ve learned that it actually is easy and incredibly delicious; plus I have a taste tester to try all my new recipes—lucky him haha.
What helped is that I came to the conclusion that I am not going to skip out on all of our favorites simply because we are not eating meat (we already eat dairy-free). Instead, I’ve figured out how we can still enjoy all of our favorites in a plant-forward way. Hence, our traditional Taco Tuesday is now complete with the same flavors but elevated with hearty vegetables.
So, let’s get into the recipe!
Crispy Shishito Potato Tacos
Shishito Peppers are a delightfully mild, yet flavorful pepper. They have a distinct taste which differs from your typical green pepper, jalapeno, or poblano pepper. Shishito peppers are slightly sweet and every so often you can bite into a slightly spicy one—making eating them even more thrilling. They are perfect for roasting as the roasting process brings out and intensifies shishitos natural smokey flavor.
So easy to prepare, shishito peppers can simply be mixed in raw with other ingredients and cooked similarly. In this recipe, the shishito peppers are mixed with perfectly cubed potatoes. The potatoes make this taco wholesome and filling. They absorb flavors extremely well and when roasted properly develop a delicious crispy outer skin.
For the best taco seasoning, here’s my tried and true Blend:
-
1 tablespoon chili powder
-
2 teaspoons ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1/2 teaspoon crushed red pepper flakes
-
1/2 teaspoon dried oregano
-
1/2 teaspoon sea salt
-
½ teaspoon fresh ground pepper
Once you season the potatoes and peppers, put everything in the oven and sit back, relax, and enjoy the aroma. To get perfect crispy potatoes, simply roast the dish in the oven at 375° F for 35 minutes, flipping halfway through. When it is done, I like to squeeze one lime over the finished product to add a little zest.
Spicy Cauliflower Tacos
The cauliflower tacos are even easier to make! I usually like to make my sauces from scratch, but occasionally I purchase sauces from the grocery store. I wanted a spicy buffalo sauce for my cauliflower tacos, but Trader Joe’s only had a spicy taco sauce available. I decided to give it a try and I am so happy I did.
Trader Joe’s Organic Spicy Sauce advertises itself as a fiery, tangy, blend of peppers and sauces, which is exactly the flavor profile I was going for. I simply poured about 1 cup of the sauce over my cauliflower florets and baked it in the oven for 30 minutes—talk about an easy, tasty recipe! I would highly recommend trying this sauce.
What to eat with tacos?
Cabbage
Rice and Beans
Salsa Verde
Guacamole
Crispy Potato Tacos & Spicy Cauliflower Tacos
Ingredients
Crispy Potato Tacos with Shishito Peppers
- 2 2 large Japanese Sweet Potatoes or Russet Potatoes, cut into 1/2 cubes
- 1.5 cup Shishito Peppers
- 2 tbsp Olive Oil
- 1 tbsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 tsp Dried Oregano
- 1/2 tsp Sea Salt
- 1/2 tsp Fresh Ground Pepper
- Corn Tortillas
- Optional Toppings: lettuce, cabbage, salsa, avocado, cilantro
Spicy Cauliflower Tacos
- 1 head of caulifower
- 1 cup Trader Joe's Organic Spicy Sauce (or your favorite Buffalo Sauce)
- Salt and Pepper, as desired
- Corn Tortillas
- Optional Toppings: lettuce, cabbage, salsa, avocado, cilantro
Instructions
How to Make Crispy Potato Tacos with Shishito Peppers
- Preheat the oven to 375° F
- Chop the potatoes into 1/2 inch cubes. Place the chopped potatoes and shishito peppers onto a lined baking sheet. Season with the oil and remaining ingredients. Be sure to mix well.
- Transfer the baking sheet to the oven and roast the potatoes and peppers for 35 minutes, stirring halfway through.
- Fill the corn tortillas with the potato and shishito pepper mixture, then top with your favorite toppings.
How to Make Spicy Cauliflower Tacos
- Chop 1 head of cauliflower into florets. You should have 2-3 cups of chopped cauliflower
- In a large bowl, place florets and pour 1 cup of Trader Joe’s onto the florets. Mix well and season with salt and pepper as desired.
- Transfer the mixture onto a lined baking sheet. Bake the florets at 375° F for 30 minutes, stirring halfway through
- Once the cauliflower has roasted, allow it to cool for 5 minutes. Prepare your tacos by placing cabbage, salsa, cauliflower, salsa verde, and any of your favorite toppings onto a tortilla.
3 Comments