This is a copycat vegan version of Taco Bells Spicy Potato Tacos with a Creamy Chipotle Sauce.
Ingredients
2 cups of chopped potatoes, chopped into 1/2-3/4 inch size pieces
1-2 tbsps Vegetable Oil
1 tsp onion powder
1 tsp of garlic powder
1/2 tsp of paprika
1/4 tsp of chili powder or cayenne pepper
Pinch of salt and pepper
Iceberg Lettuce, chopped
Daiya Medium Cheddar Cheese block, shredded
Small Flour Tortillas
Creamy Chipotle Sauce
(Whisk together the following ingredients. Marinate in refrigerator until ready to use)
1 tbsp of Follow Your Heart Chipotle Vegenaise
3 tbsp of Vegan Sour Cream
1/4 tsp of chili powder
1/4 tsp paprika
1/2 tsp of sugar
Splash of apple cider vinegar
Directions
Toss your first 7 ingredients together (start with 1 tbsp of oil, adding more if too dry)
Mix well
Place into air fryer at 390 and bake for 20 minutes (oven option below)
Shaking pan several times during cooking
Potatoes are done when golden and crispy on the outside but soft enough to puncture easily with a knife
Remove and prepare tacos
Place a handful of potatoes onto tortilla
Top with a spoonful of cream sauce
Add your lettuce then shred cheese on top
Serve and enjoy!
Oven Crispy Potatoes
Preheat oven to 425
Mix chopped potatoes with ingredients above
Place onto prepared baking sheet
Bake in preheated oven for 45 minutes
Turn potatoes once or twice during cooking