Make these quick and easy tacos and you’ll instantly be transported to the tranquility of a poolside lounge chair in Mexico. The creaminess and tanginess of the avocado sauce paired with the spicy and savory potatoes is the perfect combination for the best Summer dinner! So, grab that side of chips and guacamole, make that margarita, and scroll down for this awesomely mouthwatering recipe.
There are so many reasons to love these tacos. Not only are they flavorful, filling, and fit in fully with the festivities of Summer… ok I’ll stop dropping all these F-words now. They’re also just FRESH AF! (Sorry, I had to drop one more!) But seriously, we’ve combined ingredients that will let you chow down on a taco on a scorching hot day while still feeling light and refreshed.
The idea to make a fresher taco sprang to mind when recently eating the greasiest, heaviest plate of tacos I’ve ever had in my life. All my darling friends were oohing and ahhing over these coma-inducing tacos and I just thought “there has to be a way to enjoy the flavors of this dish without feeling oil laden and heavy.” Well, thankfully there was a way… and it turned out to be even tastier than the original inspiration.
Part of what makes these tacos so much lighter is that we omitted oil from the recipe. A great friend once said to me “anything’s good with oil and salt.” While he’s completely right, we’re not going to cheat you all of your health goals by drowning our recipes in oil and salt. Instead, we’re creating healthful and heavenly recipes filled with spices, herbs, and energizing plant-based ingredients.
So, to make these tacos healthy and appetizing, we used paprika, lime, lemon, oregano, and black pepper to season this taco into submission! The potatoes turn into a vehicle for amazing flavor and compliment the creaminess of the avocado sauce with lime so well.
Healthy Avocado Lime Sauce from Great Vegan BBQ Without A Grill
Let’s talk about this sauce. OMG, you’re going to want to eat this with a spoon. It’s like if avocado and Greek yogurt had a baby. That’s how perfectly thick and creamy it is. It has a mild flavor with a bit of tanginess that makes it the perfect sauce for almost anything.
It’s also super easy to make. All you’ll need is a good blender or food processor
We like to make a thicker sauce for dolloping over tacos, and when we’re using it to dress a salad, we add a little more water to make it slightly thinner. The beauty of making your own green sauce is that you can make it as thick or as thin as you want.
This is one of the many homemade sauces that you’ll find in our cookbook, Great Vegan BBQ Without a Grill. We created several BBQ sauces, a fabulous chimichurri, and this avocado sauce. If you haven’t purchased it, you should, because it has so many great recipes for your next barbecue. Click the link above to order your copy.
Now that you’re drooling, let’s talk about how to make these healthy and tasty potato tacos.
HOW TO MAKE OIL-FREE ROASTED POTATO TACOS AND AVOCADO LIME SAUCE
First – Marinate the tomatoes in the lime juice for an even brighter flavor.
Second – Cube the potatoes, toss them with the spices and lemon juice, and roast them for approximately 20 minutes.
Hint: Lemon juice is our secret (not anymore) for getting roasted potatoes to crisp up. You won’t need oil with this method.
Third – Whip up the Avocado Lime Sauce.
Fourth – Construct the tacos.
Hint: We like to line the tortilla with a crisp lettuce leaf and then add the potatoes, tomatoes and a big dollop of that gorgeous green avocado and lime sauce.
If you are a lover of all things spicy, like we are, you should definitely add some sliced jalapeno peppers on your tacos. A few sprigs of cilantro are also a lovely touch.
SHOP THIS RECIPE
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A healthy and delicious oil-free roasted potato taco with a creamy and bright Avocado Lime Sauce from Great Vegan BBQ Without A Grill.
- 3 Cups Fingerling Potatoes cubed
- 1/4 Tsp Sea Salt
- 1/4 Tsp Black Pepper
- 1/2 Tsp Paprika
- 1 Lemon Juiced
- 1 Tsp Oregano
- 6 Tortillas
- 2 Tomatoes Cubed
- 1 Lime Juiced
- 1 avocado
- ¼ cup plain unsweetened almond yogurt
- 3 tbsp lime juice
- 1 tbsp cilantro leaves
- 1 clove garlic
- Ground sea salt to taste
- Romaine leaves for garnish
- Sliced jalapenos if you want a spicy taco
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Soak the tomatoes in the lime juice
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Preheat oven to 425°F (218°C)
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Toss the potatoes in the sea salt, black pepper, paprika, oregano, and lemon juice
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Place on a parchment lined baking sheet
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Bake for 8 to 10 minutes, then toss the potatoes and bake again for 8 to 10 minutes, or until nicely browned and crispy.
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Make the avocado sauce
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Remove the pit from the avocado and scoop the flesh into a blender. Add the yogurt, lime juice, cilantro, garlic and sea salt and blend on a high speed until it’s smooth and creamy, approximately 1 minute. Eat immediately (see note).
This sauce is best when eaten the same day that it's made. Because it's made with avocado it will turn brown the longer it's stored.
The Nutrition Facts are an estimate only.
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