Happy Taco Tuesday! I’m so excited to be sharing my recipe for potato tacos with mango and salsa verde today! The idea for these came to me after reminiscing on the potato tacos I loved so much growing up at my family’s favorite Mexican restaurant in South Redondo Beach. Thinking about them again had me eager to create my own healthier version of them!
I knew I wanted the potato tacos to be drizzled with my homemade salsa verde adapted from a Gracias Madre recipe and also cashew cream because I can’t resist the creaminess it adds to every dish. I still was looking for one more addition to them though to really making them spectacular. So when I went grocery shopping on Saturday and spotted a whole bunch of ripe champagne mangoes I knew that would be a delicious topping for the tacos! The mango adds a little bit of sweetness to balance out the savory flavors and it’s truly the best part of the tacos!
This recipe makes a lot of tacos so you should be able to feed a whole family of 4 and have leftovers! Or if it’s just two of you like Thomas and I, then you’ll have about 3 – 4 meals! I don’t know about you, but I love leftovers especially when they are this tasty! Also, the salsa verde works great for chilaquiles so try that or even use it on nachos or enchiladas. We’ve used it on all of those and each way was delicious!
For the potato filling:
5 Yukon gold potatoes (scrubbed, skins left on*)
1 tablespoon Earth Balance butter
1 tsp sea salt
For the salsa verde:
10 tomatillos (husks removed, rinsed)
1 jalapeno, sliced in half vertically (seeds and veins removed)
1-2 cups low sodium vegetable broth
1/2 cup cilantro
2 garlic cloves
For the tacos:
1 package organic corn tortillas
1 champagne mango, peeled and chopped
Cashew cream for drizzling (recipe here)
1. Chop tomatillos into quarters and place into a large pot. Add the sliced jalapeno to the pot along with the garlic cloves. Cover the tomatillos, jalapeno and garlic with vegetable broth by an inch. Bring to a boil and cook for 5 – 8 minutes, until softened.
2. Meanwhile, bring water and 1 tsp sea salt to a boil in a separate large pot. Chop the potatoes into large chunks and add to boiling water. Let boil until potatoes are fork tender, about 12-15 minutes. Drain and set aside.
3. Next, transfer the tomatillos, jalapeno and garlic to a blender using a slotted spoon. Then, scoop 1 cup of the vegetable broth out of the pot and pour into the blender. Add the cilantro and blend until sauce is smooth.
4. Transfer the potatoes to a large bowl. Add Earth Balance and 1 tsp sea salt. Mash using a potato masher or a large fork until it is fluffy but still has some texture.
5. Warm the corn tortillas in a wet paper towel in the microwave for 30 seconds or heat on a baking sheet in the oven for 3 minutes. Add a scoop of potatoes to each tortilla and spread evenly. Then, add a few pieces of chopped mango over the potato filling.
6. Drizzle each taco with the salsa verde and cashew cream. Season with salt and pepper. Garnish each taco with extra cilantro if desired. Serve immediately and enjoy!
*Note: I love leaving on the potato skins but feel free to peel them prior to cooking if they bother you! Also, if you don’t like mango you could try subbing it with pineapple.
What’s your favorite vegan taco recipe for Taco Tuesday? Let me know in the comments!