25-Minute Crispy Potato + Sunchoke Tacos w/ Tangy Chipotle Sauce + Radish Poblano Slaw
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 25 minutes
Servings: 8
The Challenge: Taco Bell Spicy Potato Tacos
I was sort of obsessed with Taco Bell growing up. Back when I was a vegetarian, I loved the Spicy Potato soft taco they had. It has crispy tacos with a spicy chipotle tangy sauce and cheddar cheese. They are like 99 cents of heaven. Well, they aren't vegan, so I don't get to eat them anymore. :(
NOT TOO FRET. Let's make them vegan. This is a quick recipe. It should take about 20-25 minutes tops. For this, I actually use my microwave. Much like everyone else in the world, my life is hectic. I work a full-time job at a startup, very active, hike every weekend, and cook vegan (plus run this blog). So, I don't have time to cook 90 minute meals.
In these times, I turn to my microwave. In fact, I actually prefer it for cooking potatoes. Here is why. Roasting potatoes is awesome. Super tasty. It takes forever and it cooks inconsistently. I never get that fully cooked bite everywhere. With the microwave, the key is add some water in with your potatoes. Then cook it for 8-10 minutes. Fully cooked. Then add to a very hot pan and get a sear in 60-90 seconds. Bam! Awesome potatoes.
For this recipe, I wanted to kick it up a notch with some sunchokes (or Jerusalem artichokes). Sunchokes are 1/2 way between a potato and an artichoke. AKA HEAVEN. They are amazingly tasty. They are great in soups. Great in salads. Great in...tacos?! Yup. They aren't available in every market, so if you don't have them...skip it and this still rocks with regular new potatoes.
To complete this masterpiece, we add some delicious homemade chipotle sauce as well as a very quick + dirty slaw. BOOM...amazing taco night.
So, let's get into it.
Crispy Potato + Sunchokes
- 4 medium new potatoes, diced into small cubes
- 3 medium sunchokes (or sub another 1-2 new potatoes), diced into small cubes
- 1-2 tbl olive oil (or vegan butter)
- 1 small shallot
- 1 tsp Creole seasoning
- 1 tsp garlic salt
- salt + pepper to taste
- 1/2 tsp coriander (optional)
- 1/2 tsp smoked paprika (optional)
- 1/3 cup vegan cheddar cheese, shredded
Chipotle Sauce
- 6 tbl vegan mayo
- 1 lime, juiced
- 2 tbl adobo sauce + 1 chipotle (from chipotles in adobo canned)
- handful of fresh cilantro
Radish Poblano Slaw
- 1 cup red cabbage, diced small
- 1/2 cup poblano pepper, diced small
- 1/2 cup radish, diced small
- handful of fresh cilantro
- 1 lime, juiced
- salt + pepper, to taste
The Rest
- 8 corn tortillas
- fresh cilantro, optional
- hot sauce, optional
- lime wedges, optional
- extra vegan cheddar shreds
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Large Frying Pan . Large Bowl . Microwave . Mixing Bowls . Large Wooden Spoon . Whisk
Before You Cook:
- Wash and cut all fresh ingredients
1. To dice the sunchokes, cut them just like potatoes. I like to slice them down the middle and then cut small cubes/squares from there.
2. Place all your diced potatoes and sunchokes into a large bowl. Add 3 tbl of water. Mix. Cook on high for 10 minutes.
3. While the potatoes are cooking, place onions in a large frying pan with 1 tbl of oil. Cook over medium heat for 5-6 minutes. Turn off if potatoes are not done. If they are done, add potatoes/sunchokes.
4. Once potatoes and sunchokes are in the plan, add the other tbl of oil and spices. Turn the heat to medium-high, cook for 90 seconds then flip, cook another 90 seconds. Continue this until you get a sear you like. Once that is done, add in the cheese and set aside.
5. While the potatoes cook, whisk together the chipotle sauce ingredients in a small bowl.
6. After the sauce and potatoes are done, mix together the slaw ingredients in a bowl. I do the lime last and stir it up.
7. To finish, warm up the tortillas and add 1/8 of the potato mixture, sauce, and slaw to a tortilla. Then sprinkle with any additional ingredients you'd like.
9. Serve it up and enjoy!
