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:

Crispy

Slightly Spicy

Tasty

Filling

Satisfying

&

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.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

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)

8-10 Tortillas

Directions:

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.

Makes: 8-10

Enjoy!