Oven fried corn taco shells stuffed with mashed potatoes and topped with salsa brava, pico de gallo, cabbage and cilantro. They're easy, a little spicy, cheesy, and healthier than the traditional deep fried version! These vegan potato tacos are my new favorite thing.
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add ½ cup of green onion or chives into 3 cups of mashed potatoes and stir until combined.
Wrap your 8 corn tortillas in a wet towel and microwave for 30 seconds or until warm and pliable. Alternatively, heat them on the stovetop in a skillet until pliable.
One at a time, stuff your tacos. Sprinkle 1 tablespoon of vegan cheese shreds on your tortilla and then add on about ⅓ cup mashed potatoes. Fold in half and lay on baking sheet (see photo in post for reference).
Brush each side of your taco lightly with oil and bake for 20 minutes, flipping half way through. Your taco shells should be crispy!
Enjoy immediately with desired fresh toppings.
The recipe time does not account for making your mashed potatoes.
Most enjoyable fresh, but can be reheated. They will just be less crispy.
If you do not warm your tortillas ahead of time, they will rip when you fold them.