Vegan Crispy Potato & Zucchini Tacos with Pico de Gallo, Cilantro Crema, and Tortilla Chips
What are taters doing in a taco, you ask? Everything, we say! Crispy roasted potatoes and zucchini are the perfect way to make taco night meatless (and just as satisfying). Load those deliciously spiced veggies into steamy flour tortillas, then enlist the help of some seriously satisfying toppings bring it all home: tangy pico de gallo, vegan cilantro crema, and hot sauce (plus tortilla chips on the side for crunch).
Prep: 30 mins
Cook: 5 mins
Servings: 4
Ingredients
2 servings
4 servings
- 12 oz potatoes
- 1 zucchini
- 0.25 oz cilantro
- 1 tbsp southwest spice blend
- 1 tsp garlic powder
- 4 tbsp vegan crema
- 6 flour tortillas
- 4 oz pico de gallo
- 2 tsp hot sauce
- 3 oz blue corn tortilla chips
- salt
- pepper
- 1 tsp cooking oil
- 24 oz potatoes
- 2 zucchinis
- 0.5 oz cilantro
- 2 tbsp southwest spice blend
- 2 tsp garlic powder
- 8 tbsp vegan crema
- 12 flour tortillas
- 8 oz pico de gallo
- 4 tsp hot sauce
- 6 oz blue corn tortilla chips
- salt
- pepper
- 1 tsp cooking oil
Instructions
- • Adjust rack to top position and preheat oven to
425 degrees. Wash and dry produce.
• Dice potatoes into ½-inch pieces. Trim and halve
zucchini lengthwise; cut crosswise into ½-inch-thick
half-moons. Roughly chop cilantro.
• Toss potatoes and zucchini on a baking sheet with a
drizzle of oil, Southwest Spice Blend, garlic powder,
salt, and pepper.
• Roast on top rack until browned and tender,
18-20 minutes. - • Meanwhile, in a small bowl, combine crema and cilantro.
Season with salt and pepper. - • Once veggies are done roasting, wrap tortillas in damp
paper towels and microwave until warm and pliable,
30 seconds. - • Divide tortillas between plates and fill with roasted
veggies. Top with pico de gallo (draining first). Drizzle
with cilantro crema and as much hot sauce as you like.
• Serve tacos with tortilla chips on the side.