These easy vegan Spicy Potato Soft Tacos have the crave-worthy flavour of the original, but they’re a better-for-you version since they’re homemade! With crispy potatoes and a spicy vegan cream sauce, they’ll have you skipping the drive-thru from now on.
What would we vegans do without Taco Bell? It’s a beacon of deliciousness when you’re on a road trip and don’t know where you can get vegan food locally. You always know you can rely on Taco Bell! I was intrigued by the Spicy Potato Soft Tacos the last time I went there, but I didn’t think they’d quite work Fresco-style, so I decided to take that inspiration and make my own version with Vegan Mayo and cheese. The verdict? SO delicious!
Why I Can’t Get Enough of These Copycat Potato Tacos
If you’re not familiar with the inspiration for this recipe, Taco Bell spicy potato soft tacos pair fried seasoned potatoes with soft flour tortillas, shredded lettuce, tomatoes, cheddar, and a spicy cream sauce. My version is every bit as delicious, minus the dairy!
- Better than fast food. I skip the frying in favour of roasting the potatoes and DIYing it means no artificial ingredients or fillers. We’re using everyday ingredients here!
- Crispy seasoned potatoes. If you love Garlic Roasted Potatoes , just imagine them in tacos. Divine!
- That sauce, though. The creamy, spicy vegan sauce adds tanginess, heat, and richness that ties everything together. Without the sauce, these potato soft tacos would fall flat. So don’t skip it!
Notes on Ingredients
There are a few different components of this recipe. Here’s what you’ll need for each of them. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Potatoes:
- Russet potatoes – While you can use another variety of potato, russets are what they use at Taco Bell.
- Olive oil
- Seasonings – Smoked paprika, chili powder, garlic powder, onion powder, ground cumin, sea salt, and black pepper.
Spicy Sauce:
- Vegan mayonnaise – You can use homemade or store-bought.
- Hot sauce – Like Cholula or Tabasco sauce.
- Lime juice – Use fresh lime juice for the best flavour.
- Seasonings – Smoked paprika, garlic powder, and salt.
For Serving:
- Flour tortillas – Soft and pliable, these are the tortillas they use in the spicy potato soft tacos at Taco Bell.
- Toppings – Shredded lettuce, diced tomatoes, and vegan cheddar are in the Taco Bell version. You can add a little bit of cilantro too if you’d like.
How to Make Spicy Potato Soft Tacos
These tacos are such an easy weeknight dinner recipe! Here’s what you’ll need to do.
Roast the potatoes.
- Roast the potatoes. Toss the potatoes with the oil and seasonings, then roast at 425°F for 25 to 30 minutes, or until golden and crispy, flipping halfway through the cooking time.
- Make the spicy sauce. Whisk together the vegan mayo, hot sauce, lime juice, spices, and salt until smooth.
Warm the tortillas.
- Warm the tortillas. Heat briefly in a skillet or wrapped in foil in the oven until soft and warm.
- Assemble the tacos. Spread the sauce on the tortillas, then add the potatoes, lettuce, tomatoes, vegan cheese, cilantro (if you’re using it) and another drizzle of sauce. Serve warm with lime wedges.
Recipe Variations
When you’re making spicy potato soft tacos at home, you can put your own spin on them!
- Add more heat. Add cayenne to the potatoes, the sauce, or both!
- Switch up the tortillas. Feel free to use corn tortillas, gluten-free, low-carb, almond flour, whatever!
- Try other toppings. Add sliced jalapeños, Pickled Red Onions , avocado, or Restaurant-Style Blender Salsa .
- Swap in sweet potatoes. The cooking method and time will be the same.
Serving Suggestions
Serve your spicy potato soft tacos with tortilla chips and salsa (I love this Pineapple Salsa Recipe !), or plate them with vegan refried beans and Instant Pot Mexican Rice . Elotes (Mexican Street Corn) would be a fantastic side dish too!
Storage and Reheating
- Refrigerator: Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat: Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
More Vegan Taco Recipes
- Jackfruit Tacos
- Vegan Birria Tacos
- Tofu Tacos With Mushroom Fajitas
- Sweet Potato and Black Bean Tacos
Ingredients
For the Crispy Potatoes:
- 3 medium russet potatoes , peeled and diced into ½-inch cubes – 1 pound ( 450 g)
- 2 tablespoons olive oil , 30 mL
- 1 teaspoon smoked paprika , 3 g
- ½ teaspoon chili powder , 1.5 g
- ½ teaspoon garlic powder , 1.5 g
- ½ teaspoon onion powder , 1.5 g
- ¼ teaspoon ground cumin , 0.5 g
- ½ teaspoon sea salt , 3 g
- ¼ teaspoon black pepper , 1 g
For the Spicy Creamy Sauce:
- ½ cup vegan mayonnaise , 120 g
- 2 teaspoons hot sauce , such as Cholula or Tabasco – 10 mL
- 1 teaspoon lime juice , 5 mL
- ¼ teaspoon smoked paprika , 0.5 g
- ¼ teaspoon garlic powder , 0.5 g
- Pinch of salt
For Assembly:
- 4 small flour tortillas , 6-inch – 4 pieces
- 1 cup shredded lettuce , 60 g
- ½ cup diced tomatoes , 90 g
- ½ cup shredded vegan cheddar cheese , 50 g
- Fresh cilantro leaves , optional – a few sprigs
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss diced potatoes in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Make the Spicy Creamy Sauce: In a small bowl, whisk together vegan mayonnaise, hot sauce, lime juice, smoked paprika, garlic powder, and a pinch of salt until smooth and well blended. Set aside.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 20 seconds per side until soft and pliable. You can also wrap them in foil and warm them in the oven for 3–4 minutes.
- Assemble the Tacos: Spread 2 teaspoons of the spicy sauce on each tortilla. Add a layer of crispy roasted potatoes, followed by shredded lettuce, diced tomatoes, and vegan cheddar cheese. Drizzle extra sauce on top and sprinkle with cilantro if desired.
- Serve immediately while warm, with lime wedges on the side for a fresh squeeze of acidity.
Notes
- Refrigerator : Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
Vegan Spicy Potato Soft Tacos (Taco Bell Copycat)
Ingredients
For the Crispy Potatoes:
- 3 medium russet potatoes peeled and diced into ½-inch cubes – 1 pound ( 450 g)
- 2 tablespoons olive oil 30 mL
- 1 teaspoon smoked paprika 3 g
- ½ teaspoon chili powder 1.5 g
- ½ teaspoon garlic powder 1.5 g
- ½ teaspoon onion powder 1.5 g
- ¼ teaspoon ground cumin 0.5 g
- ½ teaspoon sea salt 3 g
- ¼ teaspoon black pepper 1 g
For the Spicy Creamy Sauce:
- ½ cup vegan mayonnaise 120 g
- 2 teaspoons hot sauce such as Cholula or Tabasco – 10 mL
- 1 teaspoon lime juice 5 mL
- ¼ teaspoon smoked paprika 0.5 g
- ¼ teaspoon garlic powder 0.5 g
- Pinch of salt
For Assembly:
- 4 small flour tortillas 6-inch – 4 pieces
- 1 cup shredded lettuce 60 g
- ½ cup diced tomatoes 90 g
- ½ cup shredded vegan cheddar cheese 50 g
- Fresh cilantro leaves optional – a few sprigs
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss diced potatoes in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Make the Spicy Creamy Sauce: In a small bowl, whisk together vegan mayonnaise, hot sauce, lime juice, smoked paprika, garlic powder, and a pinch of salt until smooth and well blended. Set aside.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 20 seconds per side until soft and pliable. You can also wrap them in foil and warm them in the oven for 3–4 minutes.
- Assemble the Tacos: Spread 2 teaspoons of the spicy sauce on each tortilla. Add a layer of crispy roasted potatoes, followed by shredded lettuce, diced tomatoes, and vegan cheddar cheese. Drizzle extra sauce on top and sprinkle with cilantro if desired.
- Serve immediately while warm, with lime wedges on the side for a fresh squeeze of acidity.
Notes
- Refrigerator : Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
Nutrition
Vegan Spicy Potato Soft Tacos (Taco Bell Copycat) https://jessicainthekitchen.com/spicy-potato-soft-taco/ February 2, 2026
Oat flour pancakes are the thickest, fluffiest pancakes you’ll ever make! Naturally gluten-free and vegan, these wholesome pancakes are easy to make and awesome for meal prep.
Oat flour pancakes have the flavour and stick-to-your-ribs heartiness of a bowl of oatmeal or Instant Pot steel-cut oats , in the form of fluffy vegan pancakes . Could this be the most perfect breakfast food ever invented? I think so! Stack them high, pour on the maple syrup, and enjoy these pillowy, golden pancakes as a good-for-you breakfast that tastes like a total treat.
Why Oatmeal Pancakes Will Change Your Breakfast Game
My daughter loves pancakes for breakfast, but I want her to have something with a little more nutrition, which is why we’ve been ALL about these oat flour pancakes lately. They really are perfection!
- Naturally (and affordably) gluten-free. You don’t even need to buy oat flour—just blitz quick or rolled oats in your blender ! I love a recipe that’s gluten-free without a lot of expensive substitutes.
- Light and fluffy texture. If you think about how oatmeal gets thick as it soaks up the liquid in the pan, the same thing happens with oat flour pancakes; the flour absorbs the liquid giving you THICK, yet light and pillowy pancakes.
- A quick, satisfying breakfast. These oatmeal pancakes are ready in just 20 minutes and if you meal prep them, you can warm them up in minutes.
Notes on Ingredients
You only need a handful of ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oat flour – I highly recommend making your own by blending oats in your blender or food processor until they form a flour. It’s just not worth buying it!
- Baking powder – Instead of needing a vegan egg substitute , these oat flour pancakes get all the lift they need from the baking powder.
- Salt
- Oat milk – Or another unflavoured and unsweetened plant milk.
- Maple syrup – You’ll add some to the batter and, of course, you’ll want some for serving too!
- Vanilla extract
How to Make Oat Flour Pancakes
Here’s a step-by-step look at the process.
Whisk the dry ingredients.
- Mix the dry ingredients. Whisk the oat flour, baking powder, and salt in a large bowl.
- Combine the wet ingredients. Mix the oat milk, maple syrup, and vanilla in another bowl.
- Combine wet and dry. Stir the wet ingredients into the dry ingredients until just combined; add more milk if needed to reach the right consistency.
Add batter to pan.
- Rest the batter. Let the batter sit for 5 minutes so the oat flour can hydrate. (This is how you get those thick, fluffy pancakes!)
- Cook the pancakes. Pour the batter onto a hot skillet and cook until bubbles form; flip and finish cooking, then repeat with the rest of the batter.
My Favourite Pancake Mix-Ins
Plain oat flour pancakes are good, but adding mix-ins makes them extra delicious! Here are some of my favourites, but feel free to come up with your own.
- Chocolate chips. Fold mini chocolate chips right into the batter.
- Cozy spices. A pinch of cinnamon, cardamom, or nutmeg adds cozy warmth.
- Fruit. Stir diced apples, blueberries, strawberries, peaches, or raspberries into the batter.
- Nuts. Add chopped pecans or walnuts for some crunch.
Serving Suggestions
I love a classic pancake breakfast with maple syrup, vegan butter , and some fresh berries or banana slices on top. A drizzle of nut butter (or granola butter !) is delicious too if you’re in the mood for something different, or add a dollop of vegan yogurt or coconut whipped cream for some decadence.
Storage and Reheating
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
More Vegan Pancake Recipes
- Banana Pancakes
- Buckwheat Pancakes
- Pumpkin Pancakes
- Silver Dollar Pancakes
Ingredients
- 1 ½ cups oat flour* , 150 g
- 1 teaspoon baking powder , 4 g
- ¼ teaspoon salt , 1.5 g
- 1 cup oat milk , 240 mL
- 2 tablespoons maple syrup , 30 mL
- 1 teaspoon vanilla extract , 5 mL
Instructions
- In a large mixing bowl, whisk together the oat flour, baking powder, and salt.
- In a separate bowl, whisk the oat milk, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be thick but pourable. If it feels too thick, add 1 – 2 tablespoons oat milk.
- Let the batter rest for 5 minutes to allow the oat flour to hydrate. This makes the pancakes fluffier.
- Heat a nonstick skillet over medium heat. Lightly grease only if needed. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes until the top looks set and small bubbles appear. Flip and cook for another 1–2 minutes.
- Serve warm with extra maple syrup, berries, banana slices, or nut butter.
Notes
- *I made my own flour because the texture with the store bought was weird, so I recommend homemade for this recipe. Instructions: Add rolled oats to a blender or food processor. Blend for about 60 seconds until very fine. Optionally sift for extra-smooth flour; re-blend any coarse bits.
- Refrigerator: Store cooked oat flour pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen pancakes to a freezer bag and store for up to 3 months.
- To reheat: Warm in a toaster, skillet, or microwave until heated through.
