Smashed Potato Tacos

Tacos are one of those meals that never get old. They’re versatile, fun to eat, and endlessly customizable. But what happens when you take the humble potato, smash it, crisp it, and turn it into the star of your taco? You get Smashed Potato Tacos a crunchy, smoky, and satisfying vegetarian twist that will win over taco lovers everywhere.

These tacos combine golden roasted smashed potatoes with a tangy chipotle-lime slaw, fresh herbs, and optional toppings like avocado or pickled jalapeños. The result? A bold, colorful, and delicious dish that’s easy enough for weeknights but impressive enough to serve at a dinner party.

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Ingredients

For the potatoes:

• 1.5 lbs baby potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)

For the chipotle-lime slaw:

• 1 cup shredded green cabbage
• 1/2 cup shredded purple cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1/4 cup Greek yogurt or vegan mayo
• 1/2 teaspoon chipotle powder
• Salt to taste

For assembly:

• 6 small corn or flour tortillas
• Optional toppings: avocado slices, pickled jalapeños, hot sauce, lime wedges

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Instructions

1. Prep the potatoes – Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Boil the baby potatoes in salted water for 15–20 minutes, until fork-tender. Drain and let them cool slightly.
2. Smash & season – Place the potatoes on the baking sheet and gently smash each one flat using the bottom of a glass. Drizzle with olive oil, then season with salt, pepper, smoked paprika, garlic powder, and cayenne (if using).
3. Roast until crispy – Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and crispy.
4. Make the slaw – In a medium bowl, combine green and purple cabbage, red onion, cilantro, lime juice, Greek yogurt (or vegan mayo), chipotle powder, and a pinch of salt. Toss until well-coated.
5. Warm the tortillas – Heat tortillas in a dry skillet or over a flame for a few seconds on each side until warm and pliable.
6. Assemble the tacos – Layer each tortilla with crispy smashed potatoes, a generous scoop of chipotle-lime slaw, and any desired toppings like avocado or pickled jalapeños. Serve immediately.

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Tips & Variations

• Add protein: Mix in black beans, crispy tofu, or grilled corn for extra heartiness.
• Turn up the heat: Drizzle with hot sauce or sprinkle extra chipotle powder for a spicier bite.
• Gluten-free: Use corn tortillas for a naturally gluten-free option.
• Creative swaps: Try smashed sweet potatoes for a slightly sweet, earthy twist.

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Why You’ll Love These Smashed Potato Tacos

• Texture heaven – crispy on the outside, fluffy on the inside, balanced by crunchy slaw.
• Vegetarian & customizable – easily adaptable for vegan, gluten-free, or high-protein needs.
• Perfect for entertaining – make a big batch, set out toppings, and let everyone build their own tacos.
• Nourishing but indulgent – packed with fiber, vitamins, and wholesome ingredients without sacrificing flavor.

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Conclusion

These Smashed Potato Tacos with Chipotle-Lime Slaw are proof that plant-based meals can be just as hearty, bold, and exciting as their meaty counterparts. With crispy roasted potatoes, zippy slaw, and endless topping possibilities, this recipe is a guaranteed crowd-pleaser.

Give them a try the next time you want something fun, flavorful, and just a little different. One bite, and you’ll see why smashed potatoes might just be the best taco filling you never knew you needed!