About this recipe
These sweet potato and potato tacos are the kind of recipe every home cook needs in their back pocket. With just three main ingredients — potatoes, sweet potatoes, and onion — you can have a warm, satisfying meal ready in 15 minutes.
They’re naturally vegan, budget-friendly, and perfect for when you need to get dinner on the table quickly. The secret? A good salsa and warm corn tortillas that bring everything together.
ingredients for the potato sweet potato tacos
- Potatoes
- Sweet potatoes
- Onion
- Oil: Any neutral vegetable oil works (olive oil, avocado oil, or sunflower oil).
- Tortillas: Warm corn tortillas (homemade or store-bought). Fresh tortillas make all the difference.
- Salsa: Pair with your favorite, roasted tomato salsa, salsa verde, or chipotle crema.
- Optional: avocado, cilantro, chopped onion, vegan crema, or even black beans for extra protein.
How to make sweet potato and potato tacos
- Prep: Wash and peel potatoes and sweet potatoes. Dice into small cubes for faster cooking.
- Cook: Heat oil in a large skillet. Add potatoes and sweet potatoes with a pinch of salt. Cook uncovered 5–10 minutes, stirring occasionally, until lightly browned.
- Add onion: Stir in diced onion and cook until everything is golden and tender.
- Warm tortillas: Heat tortillas on a skillet or comal until soft and pliable.
- Assemble tacos: Fill each tortilla with the potato-sweet potato mixture. Top with salsa and your favorite garnishes.
Home-cook to home-cook tips
- Make ahead: Cook the potato mixture in advance and reheat before serving.
- Crispy version: Let the potatoes sit in the pan without stirring too often to get a crispier texture.
- Bulk it up: Add black beans, lentils, or tofu for more protein.
- Storage: Store the filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet. Tortillas are best fresh.
- Shortcut tip: If you’re really short on time, microwave diced potatoes and sweet potatoes for 3–4 minutes before browning them in the skillet.
Sweet potato and potato tacos with salsa
Equipment
- 1 Skillet
Ingredients
- 2 potatoes diced
- 2 sweet potatoes diced
- 1/3 cup diced onion
- 1/2 teaspoon sea salt
- 2 tablespoons vegetable oil
For serving
Instructions
- Wash and peel the potatoes and sweet potatoes. Cut the ingredients into small cubes to facilitate cooking and obtain a uniform texture.
- Preheat a skillet and add the oil, potatoes, and diced sweet potatoes with a pinch of salt. Leave them uncovered for about 5-10 minutes until you see them begin to brown.
- Add the onion and stir until all is cooked and browned.
- Heat the corn tortillas in a skillet or comal until soft and pliable.
- Place a spoonful of the potato and sweet potato mixture in the center of each tortilla. Top with a spoonful of salsa.
- Add garnishes of your choice.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨