Vegan Potato Tacos with Mushrooms and Chimichurri Sauce
Vegan Potato Tacos with Mushroom and Quick Chimichurri Sauce. Save this for a simple weeknight meal. Mushroom and potato tacos with herby chimichurri sauce. Vegan and easily gluten-free.
My idea of a good dinner usually involves tacos. Everyone in my family loves them, they are simple to throw together and customizable to whatever I’ve got lying around the pantry. These vegan potato tacos with mushrooms and chimichurri sauce were inspired by such a night—a weeknight dinner fridge raid that has since become one of our favorite combos.
We walk down to our local taco shop almost every Saturday for breakfast tacos, with both my kiddos going nuts over the simple potato ones. I figured since they love those, they’d be game for potatoes in a dinner version—alongside crispy mushrooms, mild-roasted poblano peppers and a quick chimichurri sauce.
Tips for Success
The key to these vegan potato tacos is to a crispy, browned filling. To do this, you’ll lightly cook the potatoes first, then drain and add to the skillet. This way the outsides get nice and crispy while the insides stay creamy and tender. Perfection!
I prefer to roast my poblano peppers first and then remove the seeds. This makes them mild enough for my kids to enjoy and the roasted peppers almost melt into the filling. It does require extra time though. If you don’t want to roast first, simply chop the peppers and sauté with the potatoes and onions. You can also sub with bell peppers for a zero-spice meal.
The Quick Chimichurri Sauce comes together in minutes and I love the bright, acidic, herby paring with these tacos. For a creamier sauce, try adding in a ripe avocado as you blend the herbs—incredibly delicious.
Vegan Potato Tacos as the Perfect Weeknight Dinner
These mushroom and potato tacos take 30 minutes from start to finish, thanks in part to The Little Potato Company Creamer potatoes. Pre-washed, ready to use out of the bag—no peeling required!
They are small enough to half, or quarter depending on how you prefer your taco filling. Any of their varieties work, try the Terrific Trio for a cheerful colorful blend, the buttery Boomer Gold, slightly sweet Blushing Belle or the Dynamic Duo which uses both red and yellow Creamers.
You can find The Little Potato Company at most grocery stores, and head to their store finder here to discover where they are in your area.
If you like these Vegan Potato Tacos, you’ll love these:
Lentil Tacos with Roasted Cauliflower
Vegan Lentil Tacos
Vegan Fish Tacos
Zucchini and Corn Tacos
Zucchini and Lentil Tacos
10 Minute Black Bean Tacos
I hope you love these vegan mushroom and potato tacos as much as we do. If you try them, come back and rate them and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Potato Tacos with Mushrooms and Quick Chimichurri Sauce
Ingredients
Quick Chimichurri Sauce
- 1 1/2 cups packed fresh cilantro leaves, parsley leaves or a combination of the two
- 2 tablespoons water
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
Instructions
Roast the Peppers
- Preheat the broiler, then lightly rub the poblano peppers with a little oil and place on a baking sheet. Roast, turning as the pepper skin blackens and chars, until fully roasted all over, 6-8 minutes total. Remove and immediately place in a bowl and cover tightly with wrap or a kitchen towel to steam, this will make the skins easier to remove. When cool enough to handle, gently peel away the skin, discard the stem and seeds and slice into thin strips.
Cook the Potatoes
- While the peppers are cooking, place the potatoes in a pot and cover with a few inches of water. Bring to a boil, then reduce heat to low and cook for 10 minutes, or until just fork tender. Drain and set aside.
Make the tacos
- Heat the remaining oil in a large skillet over medium heat and add the mushrooms, onions and a pinch of salt. Cook for 10 minutes, until mushrooms are browned and onion is cooked down. Add in the drained potatoes and peppers along with the cumin and cook another 5 minutes, until potatoes are crispy and mixture is warmed together.
Make the sauce
- While the tacos are cooking, place the cilantro/parsley, water, garlic, lime juice, salt and pepper in the base of a food processor or blender and pulse 5-6 times until coarsely chopped. Add in the olive oil and pulse again, 8-10 times until cilantro/parsley is finely chopped, but some texture remains. Season to taste, adding in more salt/pepper as desired.
Assemble
- Warm the tortillas in the microwave or in a dry skillet, then fill with mushroom and potato filling and drizzle with sauce.
Nutrition