Vegan potato tacos with avocado, peas and cucumber
These vegan potato tacos are filled with tender potatoes, creamy avocado, and crunchy cucumber, seasoned with paprika for added flavor. Perfect for a healthy meal, they're easy to prepare and packed with nutrients.
Cook time 15 min
Prep time 5 min
Ingredients:
7 potatoes2 onions
2 tbsp olive oil
1 cup peas
2 tsp paprika
1/2 cup water
1 dash salt
6 tortillas
1 avocado
1/2 cucumber
1 tbsp dill
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.
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.
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!
Vegan potato tacos with avocado, peas and cucumber FAQ:
It takes about 10-15 minutes to cook the diced potatoes and onions until the potatoes are tender and the onions are translucent. Follow this with an additional 5-7 minutes after adding the peas.
You can use any type of tortillas you prefer, such as corn, flour, or gluten-free. Just make sure they are pliable and heated before assembly.
Yes, you can store leftover potato filling in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
You can substitute potatoes with other starchy vegetables like sweet potatoes or butternut squash. Adjust cooking times as necessary for different vegetables.
Potatoes are fully cooked when they are tender and can be easily pierced with a fork. Ensure they are cooked through before assembling the tacos.
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.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 9g
Carbohydrates 66g
Fiber 11g
Sugar 6g
Fat 10g
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