As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!

These dairy free tacos with corn tortillas are pefect for busy weeknights. Pefect for taco night on your next taco tuesday! The recipe itself is all about simple steps and simple ingredients.

This crispy potato tacos recipe is perfect for a quick weeknight dinner. In under 30 minutes, you can have a flavorful and satisfying meal on the table. This is a unique mexican food weeknight dinner that the whole family will enjoy. These vegan tacos are packed with great flavor and spicy potatoes!

These easy weeknight dinner is gluten free, vegan, dairy free and easy to make!

why you’ll love this recipe

Few Ingredients: Uses pantry staples and common vegetables.
Simple Steps: Just chopping, mixing, and roasting.
Minimal Cooking Techniques: Roasting is the main cooking method.
Prep is fast: chop sweet potato and mix ingredients while oven preheats.
Roasting takes 20-25 minutes, which is enough time to make the sauce.
While the sweet potatoes cook, you only need to mix a few ingredients for the sauce.
Assembling these spicy potato tacos is quick: spread sauce, top with ingredients, and enjoy!
All the roasting happens on a single baking sheet lined with parchment paper.
The creamy sauce uses just a small bowl for mixing.
Minimal dishes means less time cleaning!
Quick to make – These crispy tacos are on the table in under 30 minutes.
Easy to scale up the recipe to make extra portions for meal prep.
The ingredients hold well in the refrigerator for lunches throughout the week.
All the components can be prepped in advance for easy assembly later.
The beauty of these dairy free tacos with corn tortillas is that it’s easily scalable. Need to feed a crowd or want leftovers for lunch throughout the week? Simply double or triple the recipe to create more servings.

ingredients & substitutions

Sweet Potato: This is the taco filling in the vegan potato tacos. It’s a starchy root vegetable with a naturally sweet flavor that gets really crispy. You can sub butternut squash instead of sweet potato. Cut butternut squash into similar sized cubes for even cooking. You can also use any other type of potato like russet potatoes, yellow potatoes, red potatoes or yukon gold potatoes. I like the ones from the little potato company because they ate the perfect size! I would not make this recipe with mashed potatoes as the texture will be too soft.

Spices: Cumin, cinnamon, garlic powder, and onion powder add warmth and savory flavors to the sweet potatoes. Substitutes: If you don’t have cumin, a little chili powder can be used instead. No substitute is needed for the other spices, but you can skip them if you don’t like them.

Avocado Oil: This oil cooks the sweet potatoes and adds a bit of richness. Substitute: Any other high heat oil like canola oil, olive oil or vegetable oil can be used.

Vegan Honey or Maple Syrup: This adds sweetness to the potatoes. Substitute: Agave nectar can be used instead. If you don’t want any added sugar, you can skip this ingredient.

Vegan Yogurt: This is the base for the creamy sauce. It adds tang and creaminess. Substitute: If you don’t have vegan yogurt, you can use unsweetened plant-based milk for a thinner sauce.

Garlic Powder + Paprika: This adds flavor ro the tacos. You can also use traditional taco seasoning.

Sunflower Seeds, Pine Nuts, and Golden Raisins: These are toppings that add different textures and flavors to the tacos. Substitutes: Chopped nuts like peanuts or almonds can be used instead of pine nuts. Dried cranberries can be used instead of raisins. If you don’t have any of these toppings, you can skip them. Skip the pine nuts to make this a recipe free of tree nuts.

Jackfruit: This is a fruit with a meaty texture, used here as a vegan alternative to shredded chicken. Substitute: Lentils or crumbled tofu can be used instead of jackfruit. You can also skip the jackfruit entirely for a simpler taco. These are all available at your local grocery stores.

Corn Tortillas: Naturally gluten-free tortillas. You can use any kind of taco shells you want such as soft tortillas, cassava tortillas, white corn tortillas, flour tortillas if you are not gluten free.

taste & texture

These dairy free tacos with corn tortillas are sweet and savory. The roasted sweet potatoes are soft and slightly crisp around the edges. The crispy potatoes are topped with a creamy sauce. The sauce has a tangy flavor from the yogurt and a hint of garlic. The jackfruit has a meaty texture that complements the sweet potatoes. The sunflower seeds add a bit of crunch, and the raisins add a touch of sweetness. The pine nuts add a nutty flavor.

directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the sweet potato in half lengthwise, then cut into 1/2-inch cubes.
In a bowl, toss the sweet potato cubes with avocado oil, vegan honey, cumin, cinnamon, garlic powder, onion powder, salt, and pepper.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, add to an oven safe large skillet or cast iron pan.
Bake the sweet potatoes for 20-25 minutes, or until tender and slightly crispy on the edges. Bake for only 15-20 minutes if your potato pieces are small.
While the sweet potatoes are roasting, combine vegan yogurt, avocado oil, and garlic powder in a small bowl. Mix well.
If using plant-based milk instead of yogurt, adjust the amount to achieve a desired consistency (thicker for sauce, thinner for a drizzle).
Warm the corn tortillas according to package instructions.
Spread some creamy sauce on each tortilla.
Top with potato filling, shredded jackfruit, nutritional yeast, sunflower seeds, golden raisins, and pine nuts.
Top the dairy free tacos with corn tortillas with your favorite toppings like fresh greens, diced red onion, or vegan feta cheese for extra flavor and texture.

expert tips & tricks

If using corn tortillas for the dairy free tacos with corn tortillas they must be warmed before serving. Corn tortillas straight out of the package are not good. They are hard and dry and difficult to work with. Warm tortillas are easier! Make sure you warm them in an oven or on the burner for a few minutes so they are easier to work with!
I like to use a glass baking pan with edges so you can easily toss the crispy roasted Sweet Potatoes around while in the oven without worrying about the sweet potatoes going over the edge. Plus, if theres any extra oil you don’t have to worry about it dripping out the pan edges.
Top with lime juice for a fresh acidic flavor.
Add other fresh veggies or beans such as black beans, red onion,white onion, refried beans, pinto beans, green onion, avocado slices, cabbage slaw, bell peppers
Top with your favorite salsas or favorite taco toppings suchs as hot sauce, pico de gallo, creamy chipotle sauce, creamy avocado, dairy free ranch dressing, adobo sauce, vegan sour cream, tomatillo salsa, chipotle sauce, squeeze of lime, vegan cheese, fresh cilantro or salsa verde.
You can also roast the seasoned potatoes in the air fryer on 390 until they are golden brown.
Season with sea salt and black pepper.
Season the potatoes with cayenne pepper for spiced potatoes.
Add beef taco meat, ground turkey, grilled chicken breasts or rotisserie chicken for added protein. Add buffalo chicken for baked buffalo chicken tacos. Add sliced steak for steak tacos.
Serve with a side of tortilla chips or cilantro lime rice.
Serve without tortillas and on lettuce instead to create low carb lettuce wraps.
Add shrimp or salmon for easy fish tacos.

how to serve & store

Leftovers of the dairy free tacos with corn tortillas can be store in an airtight container in the fridge for up to 3 days. I like to warm my tacos in the oven at 350 for 5 minutes to bring them back to a warm temperature.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!

Vegan Potato Tacos Recipe (Gluten Free)

Kayla Cappiello

These vegan potato tacos are pefect for busy weeknights. They are a breeze to throw together. Pefect for taco nigh on your next taco tuesday! The recipe itself is all about simple steps and simple ingredients.

These easy weeknight dinner is gluten free, vegan, dairy free and easy to make!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 serving

Ingredients

For the roasted sweet potaotes

1 large sweet potato
1 tsp cumin
1 tsp cinnamon
1 tsp garlic
1 tsp onion
salt + pepper to taste
1 tbsp avocado oil
1 tbsp sugar free maple syrup

For the yogurt sauce

1/2 cup fat free greek yogurt or vegan yogurt
1/2 tbsp avocado oil
1 tsp garlic powder

For the tacos + topping

1 tsp paprika
1/2 tbsp honey or vegan honey
1 tbsp sunflower seeds
2 tbsp golden raisins
2 tbsp pine nuts
3 corn tortillas
1/2 cup shredded jackfruit Or shredded chicken for non-vegan option
3 corn tortillas
1 tbsp nutritional yeast roasted garlic flavor

Optional taco toppings

fresh greens optional
red onions, diced optional
2 tbsp vegan feta optional

Instructions

Prepare the Sweet Potatoes:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the sweet potato in half lengthwise, then cut into 1/2-inch cubes.
In a bowl, toss the sweet potato cubes with avocado oil, vegan honey, cumin, cinnamon, garlic powder, onion powder, salt, and pepper.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.

Roast the Sweet Potatoes:

Bake the sweet potatoes for 20-25 minutes, or until tender and slightly crispy on the edges.

Make the Creamy Sauce:

While the sweet potatoes are roasting, combine vegan yogurt, avocado oil, and garlic powder in a small bowl. Mix well.
If using plant-based milk instead of yogurt, adjust the amount to achieve a desired consistency (thicker for sauce, thinner for a drizzle).

Assemble the Tacos:

Warm the corn tortillas according to package instructions.
Spread some creamy sauce on each tortilla.
Top with roasted sweet potatoes, shredded jackfruit, nutritional yeast, sunflower seeds, golden raisins, and pine nuts.

Serve:

Enjoy your vegan tacos!
Add your favorite optional toppings like fresh greens, diced red onion, or vegan feta cheese for extra flavor and texture.

Notes

- If using corn tortillas for the vegan potato tacos they must be warmed before serving. Corn tortillas straight out of the package are not good. They are hard and dry and difficult to work with. Make sure you warm them in an oven or on the burner for a few minutes so they are easier to work with!

- I like to use a glass baking pan with edges so you can easily toss the crispy roasted Sweet Potatoes around while in the oven without worrying about the sweet potatoes going over the edge. Plus, if theres any extra oil you don’t have to worry about it dripping out the pan edges.

- Top with lime juice for a fresh acidic flavor.

- Add other vegetables or beans such as black beans, red onion,white onion, refried beans, pinto beans, bell peppers

- Top with your favorite salsas or favorite taco toppings suchs as hot sauce, adobo sauce, vegan sour cream, tomatillo salsa, chipotle sauce, squeeze of lime, vegan cheese, fresh cilantro or salsa verde.

- You can also roast the seasoned potatoes in the air fryer on 390 until they are golden brown.

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