Vegan Crispy Potato & Zucchini Tacos
with Pico de Gallo, Cilantro Crema, and Tortilla Chips
Vegan Crispy Potato & Zucchini Tacos
Golden potatoes and tender zucchini tuck into warm tortillas with bright pico de gallo, creamy cilantro sauce, and crunchy tortilla chips for a fresh, satisfying vegan taco night.
Ingredients
For 2 servings
- 3 ounce Blue Corn Tortilla Chips
- ¼ ounce Cilantro
- 6 unit Flour Tortillas
- 1 teaspoon Garlic Powder
- 2 teaspoon Hot Sauce
- 4 ounce Pico de Gallo
- 12 ounce Potatoes
- 1 tablespoon Southwest Spice Blend
- 4 tablespoon Vegan Crema
- 1 unit Zucchini
Additional Ingredients
- 1 teaspoon Cooking Oil
- Pepper
- Salt
Swaps and substitutions
For gluten-free, swap the flour tortillas for corn tortillas and choose chips made without wheat ingredients. If avoiding soy or sesame, use a plain dairy-free yogurt or cashew-based crema instead of the vegan crema, and skip any sesame-based garnish or sauce.
What to serve with it
Serve with a simple black bean salad, extra lime wedges, or a chilled corn salad to add freshness and make the meal more filling. A light fruit salad or grilled vegetables also work well beside the tacos without overpowering the spicy toppings.
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