Crispy Potato Tacos

Recipe and image by  Dawn Hutchins.  

Recipe and image by Dawn Hutchins. 


  • 1 lb. potatoes (skin on), washed
  • 1 tsp. coconut oil
  • Coarse sea salt
  • Salt and pepper, to taste
  • 3 c. Kale Slaw (Native Sun Deli)*
  • 1 avocado
  • 1 pint cherry tomatoes, quartered
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 Tbsp. liquid aminos, soy sauce or tamari
  • 2 Tbsp. nutritional yeast
  • 6 small tortillas, corn or flour

DIY Kale Slaw

  • 4 cups chopped kale
  • 2 cups chopped red cabbage
  • ½ red onion, chopped
  • 1 cup shredded carrot
  • Juice of 1 lime
  • ½ cup vegan mayo
  • 1 Tbsp tahini
  • 1 Tbsp agave
  • 1 clove garlic
  • Salt & pepper, to taste

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Preparation Instructions

  1. Preheat oven to 400F. Using a fork, poke holes in potato to vent steam; lay out a square of aluminum foil to cover each potato separately; rub potatoes with coconut oil and sprinkle sea salt; wrap in foil. Bake for one hour, or until potatoes are soft. Remove from oven and let cool. Cut into bite size cubes. Season with salt and pepper.**
  2. Heat 1 Tbsp olive oil over medium-high heat; add cooked potatoes, sprinkle garlic powder, add liquid aminos; cook until potatoes are warm and skin is crispy, about ten minutes, gently scraping any brown bits on the bottom of the pan with a spatula; sprinkle nutritional yeast and stir.
  3. Divide warm potatoes over six tortillas; add half cup of kale slaw to each; top with avocado and cherry tomatoes. Serve with hot sauce.

DIY Kale Slaw

  1. Add kale, cabbage, onion and carrot to a bowl.
  2. blend lime, mayo, tahini, agave and garlic.
  3. pour over kale mixture; toss to coat.
  4. Season with salt and pepper.


*To make your own kale slaw follow the instructions bellow. You may have left over for another use.
**Pre-bake the potatoes to save time. Cool and store in the refrigerator.

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Dan Nehring