Recipe: Potato Taco (Vegan, Gluten-free)

Last night’s dinner was simple and delicious. I think I’ll be making it a lot more often!

Potato Tacos

(vegan, gluten-free)
serves 4

Filling ingredients:

  • 2 T. olive oil
  • 1 lb. teeny tiny potatoes
  • 2 c. kale leave, stems removed
  • 2 T. chopped cilantro
  • 1/2 T each paprika, chili powder, onion powder, garlic powder, ground black pepper
    (or preferred spice mix)
  • pinch of salt

Other ingredients:

  • 1 avocado
  • 1 cucumber
  • salsa
  • tortillas (I used corn tortillas but want to try these in veggie wraps next time)


  1. Heat oil on medium in a skillet with dry spices, allow them to bloom as oil heats. Do not overheat.
  2. Add chopped potatoes and kale to the oil and cook for 12-15 minutes or until tender inside and crisp outside.
  3. Sprinkle with cilantro.
  4. Fill up a tortilla, top with avocado, cucumber and salsa.
  5. Enjoy!

There was enough potato mixture for 12 tacos. The boys each ate one and Gerry and I had 3 and 4. The last two tacos we stuffed super full with potatoes so there was no leftovers for today, but I think leftovers would be really delicious! I served them with chili pinto beans.


3 responses to “Recipe: Potato Taco (Vegan, Gluten-free)

  1. Pingback: Dinner Meal Plan: Busy Week | Wholeing Up·

  2. Pingback: Menu Plan Monday: 9/17 « The Tumpaks' Blog·

  3. Pingback: Menu Plan Monday: 3/11/13 | The Tumpaks' Blog·

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