Oven-Baked Crispy Potato Tacos with Roasted Tomato Jalapeño Salsa
Crispy potato tacos rolled around cumin-spiced mashed potatoes, oven-baked until golden, and served with a charred tomato-jalapeño salsa and lime cabbage.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 4
Oven-Baked Crispy Potato Tacos with Roasted Tomato Jalapeño Salsa is a vegan dinner recipe made with Yukon Gold potatoes, salt, olive oil. It takes 75 minutes of hands-on time, serves 4, and each serving has 559 calories, 12 g of protein and 13 g of fiber.
These tacos dorados get their crunch from the oven, not a pot of oil. Rolling the tortillas tightly and baking them seam-side down keeps them shut without toothpicks. A light brush of oil makes them blister and brown. The salsa vegetables char under the broiler while the potatoes boil, so one oven handles both jobs, and the cool lime cabbage balances the hot, crisp shells.
A cooking method + cuisine (oven-crisped rolled tacos dorados with a spiced mashed potato filling and roasted tomato-jalapeño salsa instead of soft tortillas with maple-chili roasted squash and black beans) take on our Maple Chili Butternut Squash Black Bean Tacos with Apple-Jalapeño Slaw.
Ingredients
Potato filling
- 2 lb907 gYukon Gold potatoes, peeled and cut into 1½-inch chunks
- 1 tbsp18 gsalt, for the cooking water
- 2 tbsp27 golive oil
- 2 cloves6 ggarlic, finely grated
- 1½ tsp3.2 gground cumin
- 1 tsp2.3 gsmoked paprika
- ½ tsp0.5 gdried oregano, preferably Mexican
- ¾ tsp4.5 gsalt
Tacos
- 12 312 gcorn tortillas (6-inch)
- 3 tbsp42 gneutral oil, for brushing
Roasted salsa
- 4 medium492 gRoma tomatoes, halved lengthwise
- 2 28 gjalapeños, stemmed (seeded for less heat)
- ½ medium55 gwhite or yellow onion, cut into thick wedges
- 2 cloves6 ggarlic, unpeeled
- ¼ cup4 gcilantro leaves and tender stems
- 1 tbsp15 glime juice
- ½ tsp3 gsalt
Lime cabbage
- 3 cups267 ggreen cabbage, very thinly shredded
- ¼ cup4 gcilantro, chopped
- 2 tbsp31 glime juice
- ¼ tsp1.5 gsalt
- 1 150 gavocado, sliced, for serving (optional)
- 1 65 glime wedges, for serving (optional)
Kit: large pot, 2 rimmed baking sheets, blender or food processor, potato masher, pastry brush
Tips
- Microwave the tortillas right before rolling. Corn tortillas that have cooled back down will crack along the roll.
- Yukon Golds make a creamy, dense mash that stays inside the shell. Russets work too but need a little more cooking water.
- Don't skimp on the oil for brushing. Any dry spots stay pale and leathery instead of crisping.
Swap ideas
- Swap 1 jalapeño for 2 dried chiles de árbol, toasted briefly and blended into the salsa
- Makes the salsa hotter and smokier, with a thinner, redder finish
- Stir ½ cup drained pinto beans, lightly mashed, into the potato filling
- Makes the filling earthier and heartier. You'll get about 2 extra tacos
- Use red cabbage instead of green
- Gives a brighter color and a slightly more peppery crunch
- Pan-fry the rolled tacos in ¼ inch of hot oil instead of baking
- Gives a more blistered, restaurant-style shell, but you'll need more oil and have to watch the pan
The numbers
Nutrition per serving
559kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 2.1 g 11%
- Sugars
- 8.4 g
- Sodium
- 2661 mg 116%
- Potassium
- 1592 mg 34%
- Calcium
- 227 mg 17%
- Iron
- 4.5 mg 25%
- Vitamin C
- 100 mg 111%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Potatoes, flesh and skin, raw, Salt, table, Oil, olive, salad or cooking, Garlic, raw, Spices, cumin seed, Spices, paprika, Spices, oregano, dried, Tortillas, ready-to-bake or -fry, corn, without added salt, Oil, canola, Tomatoes, red, ripe, raw, year round average, Peppers, jalapeno, raw, Onions, raw, Coriander (cilantro) leaves, raw, Lime juice, raw, Cabbage, raw
Method
Put the potato chunks in a large pot, cover them with cold water by 1 inch, and add 1 tbsp salt. Bring to a boil, then simmer until a knife slides through with no resistance, 15–18 minutes. Scoop out ½ cup of the cooking water, then drain the potatoes and let them steam dry in the colander for 2 minutes.
While the potatoes cook, heat the broiler with a rack about 5 inches below it. Spread the tomatoes (cut side down), jalapeños, onion wedges and unpeeled garlic on a rimmed baking sheet. Broil until the tomato skins are blistered and blackened in spots, 8–12 minutes, turning the jalapeños halfway through. Leave the oven door closed afterward and set the oven to 425°F.
Peel the garlic and tip everything from the pan, juices included, into a blender. Add the cilantro, 1 tbsp lime juice and ½ tsp salt, and pulse to a chunky salsa. Taste and add more salt or lime if needed.
Return the potatoes to the warm pot. Add the olive oil, grated garlic, cumin, smoked paprika, oregano and ¾ tsp salt. Mash until mostly smooth, adding the reserved cooking water a spoonful at a time until the mash is thick but spreadable (you may not need all of it). Taste for salt.
Toss the shredded cabbage with the chopped cilantro, 2 tbsp lime juice and ¼ tsp salt. Set it aside to soften slightly while the tacos bake.
Wrap the tortillas in a damp kitchen towel and microwave for 45–60 seconds, until soft and bendy. Keep them covered so they don't dry out and crack.
Brush a second rimmed baking sheet with some of the neutral oil. Working one at a time, spread about ¼ cup of potato filling in a line across the lower third of a tortilla, roll it up tightly, and place it seam-side down on the sheet. Leave a little space between tacos, then brush the tops generously with the remaining oil.
Bake at 425°F until the tacos are deep golden and crisp at the edges and ends, 18–22 minutes. Rotate the pan halfway through for even browning. Let them cool on the pan for 2 minutes so the shells firm up.
Serve 3 tacos per person, topped with the lime cabbage and roasted salsa, plus avocado and lime wedges if you like.
Storage: The potato filling and salsa each keep in airtight containers in the fridge for up to 4 days. Roll and bake the tacos fresh for the best crunch. Baked leftovers keep 2 days refrigerated; reheat them at 400°F for 8–10 minutes to re-crisp. Dress the cabbage on the day you serve it.
Questions
- How much protein is in oven-baked crispy potato tacos with roasted tomato jalapeño salsa?
- Each of the 4 servings has 12 g of protein, 13 g of fiber and 559 calories, calculated from USDA FoodData Central values for every ingredient.
- Is oven-baked crispy potato tacos with roasted tomato jalapeño salsa vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does oven-baked crispy potato tacos with roasted tomato jalapeño salsa take to make?
- 30 minutes of prep and 45 minutes of cooking, so 75 minutes of hands-on time.
- Can you make oven-baked crispy potato tacos with roasted tomato jalapeño salsa ahead?
- The potato filling and salsa each keep in airtight containers in the fridge for up to 4 days. Roll and bake the tacos fresh for the best crunch. Baked leftovers keep 2 days refrigerated; reheat them at 400°F for 8–10 minutes to re-crisp. Dress the cabbage on the day you serve it.
- What can I substitute in oven-baked crispy potato tacos with roasted tomato jalapeño salsa?
- Swap 1 jalapeño for 2 dried chiles de árbol, toasted briefly and blended into the salsa — makes the salsa hotter and smokier, with a thinner, redder finish. Stir ½ cup drained pinto beans, lightly mashed, into the potato filling — makes the filling earthier and heartier. you'll get about 2 extra tacos. Use red cabbage instead of green — gives a brighter color and a slightly more peppery crunch. Pan-fry the rolled tacos in ¼ inch of hot oil instead of baking — gives a more blistered, restaurant-style shell, but you'll need more oil and have to watch the pan.
- Does oven-baked crispy potato tacos with roasted tomato jalapeño salsa contain gluten or nuts?
- None of the ingredients are a source of gluten, tree nuts or peanuts. That is a statement about the ingredient list, not a guarantee about the brands you buy — always read the labels if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 29, 2026 ·Mexican
