Vegan potato tacos with avocado, peas and cucumber
Enjoy a fresh, flavorful meal with our vegan potato tacos! These delicious tacos are packed with seasoned potatoes, creamy avocado, sweet peas, and crisp cucumber, all wrapped in a soft tortilla. Perfect for a healthy and satisfying lunch or dinner.
- 12 Mar 2025
- Cook time 15 min
- Prep time 5 min
- 6 Servings
- 11 Ingredients
Vegan potato tacos with avocado, peas, and cucumber are a delicious and healthy alternative to traditional tacos. Packed with nutritious vegetables and flavorful spices, these tacos are perfect for any meal. The combination of tender potatoes, creamy avocado, and crunchy cucumber provides a delightful contrast in texture and taste. Whether you're a seasoned vegan or just looking to add more plant-based meals to your diet, this recipe is sure to satisfy.
Ingredients:
Instructions:
- Wash and peel the potatoes. Dice them into small cubes.
- Peel and finely chop the onions.
- Peel and dice the cucumber.
- Halve and pit the avocado, then dice the flesh.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes and onions to the skillet.
- Cook, stirring occasionally, until the potatoes are tender and the onions are translucent, about 10-15 minutes.
- Once the potatoes are nearly cooked through, add the peas to the skillet.
- Stir in the paprika and the dash of salt.
- Add the 1/2 cup of water to help the vegetables cook evenly and to prevent sticking.
- Continue to cook for an additional 5-7 minutes, or until the peas are heated through and the potatoes are fully cooked.
- While the vegetables are cooking, warm the tortillas in a dry skillet over medium heat, about 30 seconds to 1 minute on each side, or until they are pliable and lightly browned.
- Alternatively, you can warm the tortillas in the microwave by wrapping them in a damp paper towel and heating for about 30 seconds.
- Place a portion of the cooked potato mixture onto each tortilla.
- Top each taco with diced avocado and cucumber.
- Garnish with a sprinkle of fresh dill.
- Serve the tacos immediately while they are warm.
- Enjoy them as a healthy, plant-based meal.
Tips:
- When boiling the potatoes, make sure not to overcook them to maintain their texture.
- Use ripe avocado to get the best creamy consistency for your tacos.
- Chill the cucumber slices before adding them to the tacos for an extra refreshing crunch.
- Season the taco filling well with paprika and salt to enhance the flavor.
- Warm the tortillas in a skillet or microwave for a more pliable and delicious base.
These vegan potato tacos with avocado, peas, and cucumber are not only easy to prepare but are also packed with vitamins and minerals. They are perfect for a quick weekday dinner or a weekend treat. Enjoy the flavorful and satisfying combination of these fresh ingredients, and don't forget to share this recipe with your friends and family who might be looking for new and exciting vegan options!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 11g | 29% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.56g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 50mg | 9% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 4.04mg | 25% |
| Vitamin B6 0.97mg | 57% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 65% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.43mg | 47% |
| Iron, Fe 3.15mg | 29% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 1410mg | 41% |
| Selenium, Se 2.93ug | 5% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.58mg | 14% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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