Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
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.
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.
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!Print
Vegan Potato Tacos with Mushroom and Quick Chimichurri Sauce. Save this for a simple weeknight meal. Mushroom and potato filling with herby chimichurri sauce. Vegan and easily gluten-free.
Quick Chimichurri Sauce
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