Vegan Crispy Potato & Zucchini Tacos
with Pico de Gallo, Cilantro Crema, and Tortilla Chips
- Sesame
- Soy
- Wheat
What are taters doing in a taco, you ask? Everything, we say! Crispy roasted potatoes and zucchini are the perfect way to make taco night meatless (and just as satisfying). Load those deliciously spiced veggies into steamy flour tortillas, then enlist the help of some seriously satisfying toppings bring it all home: tangy pico de gallo, vegan cilantro crema, and hot sauce (plus tortilla chips on the side for crunch).
Ingredients
12 ounce
Potatoes
1 unit
Zucchini
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
8 tablespoon
Vegan Crema
(Contains: Soy)
4 ounce
Pico de Gallo
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Garlic Powder
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
2 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Roughly chop cilantro. • Toss potatoes and zucchini on a baking sheet with a drizzle of oil, Southwest Spice Blend, garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, in a small bowl, combine crema and cilantro. Season with salt and pepper.
• Once veggies are done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with roasted veggies. Top with pico de gallo (draining first). Drizzle with cilantro crema and as much hot sauce as you like. • Serve tacos with tortilla chips on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, well-seasoned veggies, though some found it bland and suggested adding more herbs or spices for depth 🌶️.
- Ease of prep: Quick and simple to make, with several mentioning it was surprisingly easy to follow the recipe.
- Suggestions: Consider air frying for extra crispiness, adding black beans for protein, or including fresh lime juice for brightness.
- Texture: Some found the zucchini watery; try cutting veggies smaller or cooking potatoes longer for better consistency.
- Vegan crema: Mixed reviews; many disliked its taste and texture. Consider substituting with guacamole or vegan mayo instead.
Reviews from our home cooks
My daughter loves potato tacos and this recipe made it easy to sneak in some veggies! She asked for seconds and they are so much healthier than the taco bell ones. I decided to air fry instead to get a really crispy crunch fast.
What I liked the most: light tasting, easy to cook and clean up. One zucchini was barely enough for four tacos. Didn't care for the vegan creama...it had a weird texture and taste.
Only 1 tiny critique - it is important to cut the potatoes down to smaller pieces if going to put in the oven the same time as the zucchini. I personally think the potatoes should go in around 10 minutes before adding the zucchini to the baking sheet. Otherwise, this was a delicious recipe!
These tacos were DELICIOUS! I loved the flavors. They were so easy to make and really filled me up.
MY FAVORITE MEAL BY FAR IM SO SERIOUS. I was SHOCKED by the flavor these little veggies could cultivate. Super easy to follow recipe, my favorite so far.
Vegan crema was unappealing and oddly sweet. The pico was a little watery. This didn't feel like a super high quality recipe. The portion size was good and the flavor of the veggies was tasty but the meal as a whole did not feel like it was worth the cost.
The combination of zucchini and potatoes did not make for a crispy taco filling. The zucchini was too watery. The vegan cream was really sour and not a pleasant taste.
There was really NOTHING to dislike. This dish was amazing. I'm not a vegetarian, but dishes like this might turn me into one.
New to trying vegan options. This one was really good!
I feel like it could've used one more veggie to fill up the taco a little more but still very delicious
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