So I mentioned that my Vegan Blueberry Banana Bread was the first recipe I created after going vegan; I guess that would make these Skillet Potato Tacos the second (and I’ve totally lost count after those). I’ve been making these often for over two years now and never made a point to write it down, take notes, and time the cooking until recently.
I’m not gonna lie; before I actually wrote the recipe down I never cooked them exactly the same way twice, but I think by trying several different ways to cook these I worked out all the kinks and also found the easiest, most tasty way to make them.
These Skillet Potato Tacos are:
Perfect for breakfast, lunch or brunch!
Best part of all this recipe calls for less than 10- Ingredients and can be made in about 25 minutes. I hope you love this recipe as much as my family and I do!
Also; here is my most favorite homemade flour tortillas recipe, just in case you want to take your tacos to the next level.
4 Medium sized Potatoes, peeled & diced
2 Tablespoons Olive Oil
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Chili Powder
1/8 Teaspoon Cayenne Pepper
Salt and Black Pepper to taste
2 Avocados, sliced
Colorfully Delicious Pico (or store bought pico de gallo)
Add olive oil to a skillet over med-high heat. Once heated add diced potatoes. Cook for 15-20 minutes or until slightly browned and slightly tender, stirring occasionally.
Lower to medium heat. Add in garlic powder, chili powder, cayenne pepper, salt, and black pepper. Cook an additional 5 minutes or until potatoes are tender. Remove from heat.
Assemble by piling skillet potatoes, pico, and avocado on top your favorite tortillas.