Vegan Green Chili Potato Tacos – Plant-Based , Oil-Free Recipe
It’s time for Taco Tuesday! These spicy green chili potato tacos are quick and easy to make. Take some help from the microwave for a one-pan dish. Topped with a simple vegan avocado slaw. The perfect whole foods, plant-based weeknight dinner.
Scrub the potatoes clean. Place in a microwave-safe dish and microwave on “Potato” setting until knife-glide tender, about 6-8 minutes. If you don’t have a “Potato” setting, microwave in 90-second increments, flipping in between, until tender. While the potatoes cook, start cooking the onion.
In a wide saute pan, saute the onions over medium heat until the soften and start to brown around the edges, 8-10 minutes. You don’t need to use any oil. If the onions start to blacken and cook too quickly, lower the heat and add ¼ cup of water.
Once the onions are brown, add the ground cumin. Cook until aromatic, 1-2 minutes. At this point, you need the potatoes. If you’re still waiting for the potatoes, turn off the heat on the onions.
When the potatoes are tender and cool enough to handle, cut into large, bite-sized chunks. Add the potatoes and green chilies to the sautéed onion mixture. Cook over medium heat until all of the flavors come together, about 5 minutes. Season with salt, to taste.
To make Quick Avocado Red Cabbage Slaw:
In a medium bowl, combine all ingredients: shredded cabbage, avocado, cilantro, red wine vinegar, and a dash of salt. Use your hands to mash up the avocado into the slaw. You want a creamy slaw. Let sit for 5 minutes.
To warm the corn tortillas:
You have a couple of options to warm the tortillas. First, you can place six tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Transfer to a tortilla warmer (or a basket with a clean kitchen towel). Repeat with the remaining tortillas until all your tortillas are warm. Another option is to wrap all of the tortillas in foil. Place in a 350F oven for 10 minutes, until warm.
To assemble the Vegan Green Chili Potato Tacos:
Portion a big spoonful of the Vegan Green Chili Potato filling into each of the corn tortillas. Top with some of the Quick Avocado Red Cabbage Slaw. Serve with fresh limes. Enjoy immediately!