• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Carrot Underground🥕
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • About
    • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Entrees

    Vegan Potato Tacos with Cabbage

    Published: April 4, 2022 | 12:29 am, Modified: Jan 17, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Vegan Potato Tacos with Cabbage 🌮 Crispy corn tortilla taco shells filled with lightly seasoned mashed potatoes and savory sautéed cabbage generously topped with rich and creamy vegan cheese.

    A plate and baking dish with vegan potato tacos with cabbage and another plate with shredded lettuce, sliced tomatoes and avocado.

    Taco Tuesdays just got a lot tastier with these south-of-the-border inspired potato tacos. Crispy, baked (not fried) corn tortillas filled with the most scrumptious combo of caramelized cabbage on top of rustic mashed potatoes, plus all the fix-ins. Yes please!

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • 🌮 Top Taco Tip
    • Equipment you'll need
    • 🌮 FAQ's
    • Recipe
    • Food Safety

    What could be more festive than a plate of homemade vegan potato tacos with a side of the best vegan Mexican rice and my zesty 4 bean fiesta salad? Maybe a margarita perhaps?

    A plate and baking dish with vegan potato tacos with cabbage and another plate with shredded lettuce, sliced tomatoes and avocado.

    Why you'll love this recipe

    • Super delish & satisfying!
    • Prepare the fillings up to a day in advance.
    • Perfect for Cinco de Mayo, Taco Tuesdays or any day!
    • 100% vegan
    • Add toppings and extras you like!

    Ingredients

    Ingredients for making vegan potato tacos with cabbage.
    • Potatoes - russets are our first choice for this recipe
    • Cabbage - green
    • Corn tortillas - fresh & soft are best
    • Onion - yellow or brown
    • Garlic - fresh preferred
    • Vegan mayo - your choice
    • Vegan butter - your choice
    • Non-dairy milk - almond, rice, soy, cashew or oat (we used oat milk)
    • Vegan cheese - your choice (we used vegan ricotta and mozzarella)
    • Olive oil - or any light vegetable oil
    • Apple cider vinegar - preferred
    • Paprika
    • Cumin
    • Salt & pepper

    Instructions

    This recipe is prepared in 3 parts:

    Potatoes🥕Cabbage🥕Taco Shells

    First - the potatoes

    A blue Dutch oven filled with cubed potatoes covered with water.
    • Wash, peel and cube potatoes.
    • Place in a large pot and cover with water.
    • Cover with lid. Place on stove over high heat. Bring to a rolling boil.
    • Reduce heat to a low boil and cook until potatoes are just tender, not mushy.
    • Remove from stove. Drain in a large colander.
    A white mixing bowl with boiled potatoes for making vegan potato tacos.
    • Transfer hot potatoes to a large bowl.
    • Add vegan mayo, vegan butter, non-dairy milk and salt & pepper.
    • Mash with a hand masher or large spoon until everything is combined. Don't over-mash or add too much milk. Keep the potatoes somewhat dry. A few lumps are perfectly fine, in fact, they're a good thing.
    • Set aside or refrigerate until ready to use.
    • See my recipe for Easy Vegan Mashed Potatoes for more tater tips.
    A mixing bowl with boiled potatoes, vegan butter and milk ready to be mashed.

    Next - the cabbage

    Cabbage being sliced with a chef's knife.
    • Using a large knife, quarter the head of cabbage.
    • Remove core.
    • Slice cabbage into thin ¼" to ½" shreds.
    • Place shredded cabbage into a strainer or colander and rinse under water.
    • Drain thoroughly.
    Shredded cabbage in a colander.
    • Peel and dice onion.
    • Peel and mince garlic.
    Vegan butter and olive oil in a cast iron pan with diced onions.
    • Place vegan butter & olive oil in a large skillet over med-high heat.
    • Add onions. Sauté while frequently stirring until onions become transparent.
    • Reduce heat to medium.
    Onions, garlic and spices in a cast iron pan.
    • Add minced garlic. Stir constantly so it doesn't burn for about one minute.
    • Add seasonings. Continue stirring.
    Sliced cabbage cooking in a cast iron pan.
    • Add shredded cabbage and apple cider vinegar.
    • Toss cabbage to thoroughly combine with other ingredients.
    • Continue cooking over medium heat for about 20 minutes, stirring frequently, until tender and caramelized.
    • Add salt & pepper to taste.
    • Remove from heat and set aside or refrigerate until ready to use.
    Sautéed cabbage in a cast iron skillet.

    Last, but not least - the taco shells

    A taco simply isn't a taco without the shell - the vessel which holds all those fabulous fillings and toppings. We sometimes underestimate the importance of a really great taco shell - one that is crispy & delicious yet doesn't fall apart when you eat it. If you've ever experienced losing the contents of your taco onto your lap just as bite into it, you know what I'm talking about. Which brings me to . . .

    🌮 Top Taco Tip

    Use the softest, freshest corn tortillas you can find.

    Have you ever noticed that corn tortillas are rather small in size compared to most flour tortillas, some which can be as wide as pizza crusts? Corn tortillas are less sturdy than flour tortillas and tend to crack or fall apart when bent or folded, particularly if they're not super fresh, which is challenging when you need them for taco shells. Fortunately in San Diego, where I live, there are restaurants and tortilla factories where we can buy them freshly made. The good news is, even day-old (or more) corn tortillas can be made softer for using with tacos. Here's how we do it at our house:

    How to soften corn tortillas

    • Cut an 18" long sheet of aluminum foil and parchment paper. Layer the parchment on top of the foil.
    • Brush one side of each tortilla with a small amount of cooking oil.
    Corn tortillas on a cutting board with a dish of olive oil and a basting brush.
    Corn tortilla being brushed with olive oil.
    Corn tortillas wrapped in parchment paper and aluminum foil.
    • Place tortillas on top of each other (4-6) and place on parchment. Fold parchment paper over and cover securely with foil.
    • Place wrapped tortillas in a pre-heated 350℉ oven for 3 minutes. Flip packet over and continue heating for 3 more minutes.
    • If you prefer simple "soft" tacos, you can skip the next steps and go ahead & fill the taco shells with heated potatoes, cabbage, cheese and toppings. For crispy taco shells, continue to the next steps.

    How to make crispy taco shells without frying

    • Remove the soft tortillas from foil packet. Carefully place them on a hot (clean) oven rack, draping the tortillas over the rack. Close oven and allow tortillas to bake at 350℉ for about 6-8 minutes until lightly crisp around the edges.
    • Transfer the baked tortillas to a medium size baking dish.
    Soft corn tortillas on an oven rack.
    Taco shells in a baking dish.

    Now, fill those taco shells!

    Taco shells filled with vegan mashed potatoes.
    • Fill each shell with a heaping tablespoon of mashed potatoes.
    Taco shells in a baking dish filled with mashed potatoes and cooked cabbage.
    • Repeat with cooked cabbage.
    • Top with vegan cheese (we used a combination of ricotta and mozzarella).
    Taco shells in a baking dish filled with mashed potatoes, cooked cabbage and vegan cheese.
    • Place taco-filled baking dish (uncovered) into the oven at 350℉ for about 20 minutes until they're good & hot and the cheese is nice & melty.
    Vegan potato tacos with cabbage on a plate and in a baking dish.

    🥕Make it a fiesta with a build-your-own taco bar.

    Offer a variety of colorful and tasty toppings like:

    • Guacamole or avocado slices
    • Chopped tomatoes
    • Shredded lettuce
    • Black olives
    • Green onions
    • Cilantro
    • Salsas
    • Pico de gallo
    • Vegan cheese
    • Vegan sour cream
    Taco shells in a baking dish filled with mashed potatoes and cooked cabbage and tacos on a plate garnished with lettuce and tomatoes.

    Equipment you'll need

    • Large covered pot (deeper is better, to prevent potatoes from boiling over)
    • Potato masher or large spoon
    • Large skillet - we love cast iron
    • Large mixing bowl
    • Colander or strainer
    • Cutting board
    • Kitchen knife
    • Rectangular baking dish (we used two 7"x11" pyrex dishes)
    • Basting brush
    • Aluminum foil
    • Parchment paper

    🌮 FAQ's

    Can I use flour tortillas? Anything else?

    Yes, flour tortillas work fine, particularly for soft tacos. I suggest preheating them wrapped in parchment and foil in an oven or in a pan on a stovetop. I don't recommend heating them in a microwave as they will get tough.

    If you prefer not to use tortillas, thinly sliced jicama or crisp bib lettuce make a fresh alternative to tortillas. You can also create a taco bowl with the filling served on salad greens and toppings, along with a few tortilla chips.

    Can this recipe be prepared in advance?

    The filling for these vegan potato tacos with cabbage can be made a day in advance. Allow the hot ingredients to cool a bit, then transfer the potatoes and the cabbage into covered, airtight containers and refrigerate. I suggest waiting to prepare the taco shells until you are ready to serve them. The potato and cabbage fillings will heat in the oven while the tacos are baking.

    Why do people put potatoes in tacos?

    Potato tacos aka "Tacos de papa" are a popular Mexican dish, often made with cumin-spiced potatoes, as well as peppers and other ingredients. For vegans, potatoes create a delicious, healthy and very satisfying plant-based filling that works beautifully in tacos and enchiladas.

    What is a vegan taco made of?

    Vegan tacos can be made with most any plant-based ingredient that would be tasty served in a tortilla! Think mushrooms, jackfruit, seitan, tofu, tempeh, beans, plant-based burger crumbles, potatoes, cabbage, vegan cheese. The sky's the limit - use your imagination!

    Vegan potato tacos with cabbage in a baking dish and on a plate.

    Looking for other delish dishes to enjoy with tacos? Give these a try!

    • Southwestern Quinoa Salad
    • Vegan California Breakfast Burrito
    • Easy Vegan Potato Enchilada Casserole
    • Vegan Stuffed Bell Peppers
    • Vegan Mexican Rice
    • Easy Cheesy Vegan Pepper Poppers
    • Vegan Shredded "Chicken" Jackfruit Tacos

    very vegan 🌮 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Recipe

    Vegan potato tacos with cabbage arranged on a plate and in a baking dish.

    Vegan Potato Tacos with Cabbage

    by Connie🥕
    Vegan Potato Tacos with Cabbage 🌮 Crispy corn tortilla taco shells filled with lightly seasoned mashed potatoes and savory sautéed cabbage generously topped with rich and creamy vegan cheese.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 1 hr
    Course Dinner
    Cuisine Mexican, Vegan
    Servings 6
    Calories 147 kcal

    Equipment

    • Large covered pot
    • large skillet
    • Large mixing bowl
    • Colander or strainer
    • Potato masher or large spoon
    • Cutting board
    • Wooden spatula or spoon
    • kitchen knife
    • Large rectangular baking dish or two 7"x 11" pyrex baking dishes
    • basting brush
    • aluminum foil
    • Parchment paper

    Ingredients
     
     

    • 3 medium Potatoes russets are our first choice for this recipe
    • 1 head Cabbage green - shredded
    • 1 dozen Corn tortillas fresh & soft are best
    • 1 medium Onion yellow or brown - diced
    • 2 cloves Garlic minced
    • 1 tablespoon Vegan mayo your choice
    • 2 tablespoon Vegan butter your choice
    • ⅓ cup Non-dairy milk almond, rice, soy, cashew or oat (we used oat milk)
    • ½ cup Vegan cheese your choice (we used vegan ricotta and mozzarella)
    • 1 tablespoon Olive oil or any light vegetable oil
    • 1 tablespoon Apple cider vinegar
    • 1 teaspoon Paprika
    • ⅛ teaspoon Cumin
    • Salt & pepper to taste

    Instructions
     

    Potato Filling

    • Wash, peel and cube potatoes.
    • Place in a large pot and cover with water.
    • Cover with lid. Place on stove over high heat. Bring to a boil.
    • Reduce heat to a low boil and cook until potatoes are just tender, not mushy.
    • Remove from stove. Drain in a large colander.
    • Transfer hot potatoes to a large bowl. Add vegan mayo, vegan butter, non-dairy milk and salt & pepper.
    • Mash with a hand masher or large spoon until everything is combined. Don't over-mash or add too much milk. Keep the potatoes somewhat dry. A few lumps are perfectly fine.
    • Set aside or refrigerate until ready to use.

    Cabbage Filling

    • Using a large knife, quarter the head of cabbage. Remove core.
    • Slice cabbage into thin ¼" to ½" shreds.
    • Place shredded cabbage into a strainer or colander and rinse under water. Drain thoroughly.
    • Peel and dice onion. Peel and mince garlic.
    • Begin heating 1 tablespoon vegan butter & oil in a large skillet over med-high.
    • Add onions. Sauté while frequently stirring until onions become transparent. Reduce heat to medium.
    • Add minced garlic. Stir constantly so it doesn't burn (about one minute). Add seasonings. Continue stirring.
    • Add shredded cabbage and apple cider vinegar. Toss cabbage with a wooden spatula or spoon to thoroughly combine with other ingredients.
    • Continue cooking over medium heat for about 20 minutes, stirring frequently. Add salt & pepper to taste.
    • Once cabbage is tender, lightly browned and caramelized, remove from heat and set aside or refrigerate until ready to use.

    Taco Shells - Step 1 (soften tortillas)

    • Preheat oven to 350°F
    • Cut an 18" long sheet of aluminum foil and parchment paper. Layer the parchment on top of the foil.
    • Brush one side of each tortilla with a small amount of cooking oil.
    • Place tortillas on top of each other (4-6) and place on parchment. Fold parchment paper over and cover securely with foil.
    • Place wrapped tortillas on a rack in a pre-heated 350℉ oven for 3 minutes.
    • Flip packet over and continue heating for 3 more minutes.
    • If you prefer simple "soft" tacos, you can skip the next steps and go ahead & fill the taco shells with heated potatoes, cabbage, cheese and toppings. For crispy taco shells, continue to the next steps.

    Taco Shells Step 2 (making crispy taco shells)

    • Remove the soft tortillas from foil packet. Carefully place them on a hot (clean) oven rack, draping the tortillas over the rack.
    • Close oven and allow tortillas to bake at 350℉ for about 6-8 minutes until lightly crisp around the edges.
    • Transfer the baked tortillas to a medium size baking dish.

    Assemble & Bake the Tacos

    • Fill each shell with a heaping tablespoon of mashed potatoes.
    • Repeat with cooked cabbage.
    • Top with vegan cheese (we used a combination of ricotta and mozzarella).
    • Place taco-filled baking dish (uncovered) into the oven at 350℉ for about 20 minutes until they're good & hot and the cheese is nice & melty.
    • Serve tacos hot with a variety of toppings (see notes below)

    Notes

    🌮 Taco Tip
    Make it a fiesta with a build-your-own taco bar. Offer an array of colorful and tasty toppings like:
    • Guacamole or avocado slices
    • Chopped tomatoes
    • Shredded lettuce
    • Black olives
    • Green onions
    • Cilantro
    • Salsas
    • Pico de gallo
    • Vegan cheese
    • Vegan sour cream

    Nutrition

    Calories: 147kcalCarbohydrates: 14gProtein: 3gFat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 172mgPotassium: 318mgFiber: 5gSugar: 6gVitamin A: 543IUVitamin C: 58mgCalcium: 93mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Entrees

    • A slice of vegan tamale pie on a plate and in a cast iron skillet.
      Vegan Texas Tamale Pie
    • Two tacos made with vegan shredded jackfruit chicken, topped with cabbage, salsa and guacamole.
      Vegan Shredded "Chicken" Tacos with Jackfruit
    • Vegan Bolognese with Impossible Meat served on pasta in a decorative bowl.
      Vegan Bolognese with Impossible Meat
    • Easy vegan cheese fondue in a pot surrounded by veggies and french bread for dipping.
      Easy Vegan Cheese Fondue Recipe

    Reader Interactions

    Comments

    1. Connie Edwards McGaughy

      April 05, 2022 at 12:45 am

      5 stars
      Who knew the combination of savory cooked cabbage and potatoes would make such a fantastic filling for crispy tacos? Enjoy them plain or with your favorite vegan cheeses, tomatoes, salsa and guacamole, you're going to love this vegan spin on a popular Southwestern-inspired dish!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

    Learn more about my story →

    Popular

    • A bowl filled with vegan minestrone soup placed next to an enameled cast iron Dutch oven filled with soup.
      Easy 1-Pot Minestrone Soup (vegan & vegetarian)
    • A collage of vegan dishes representing 30 favorite vegan spring recipes including carrot cake cupcakes, spinach mushroom quiche, potato salad, and balsamic roasted carrots.
      30 Favorite Vegan Spring Recipes
    • A collage of vegan dishes with citrus ingredients including lemon blueberry bread, citrus infused vinegars, orange balsamic Brussels sprouts and fresh oranges, lemons, and limes.
      Best Vegan Recipes with Citrus Fruits
    • Vegan cranberry crumble bars and fresh cranberries on a plate.
      Vegan Cranberry Oat Crumble Bars

    Trending

    • A bowl of the best vegan Congressional bean soup topped with sliced scallions and croutons.
      Congressional Bean Soup (Vegan)
    • Slices of simple savory herbed tofu on a square plate.
      Simple Savory Herbed Tofu
    • A bowl filled with orange balsamic roasted Brussels sprouts.
      Orange Balsamic Roasted Brussels Sprouts (Vegan)
    • A loaf of sliced easy vegan Irish soda bread with a dab of butter.
      Easy Vegan Irish Soda Bread

    Recipe Roundups

    • A collage of vegan dishes representing 30 favorite vegan spring recipes including carrot cake cupcakes, spinach mushroom quiche, potato salad, and balsamic roasted carrots.
      30 Favorite Vegan Spring Recipes
    • A collage of vegan dishes with citrus ingredients including lemon blueberry bread, citrus infused vinegars, orange balsamic Brussels sprouts and fresh oranges, lemons, and limes.
      Best Vegan Recipes with Citrus Fruits
    • A collage of vegan breakfast and brunch dishes including tofu scramble, waffles, spinach mushroom quiche, and lemon blueberry bread.
      Favorite Vegan Breakfast & Brunch Recipes
    • A collage of vegan Saint Patrick's Day inspired recipes.
      Vegan St. Patrick's Day Recipes
     

    Subscribe for our latest recipes & FREE Vegan Shopping List!🥕

     
     
    Never miss a recipe!🥕Subscribe to our free newsletter & receive our vegan shopping list as a thank you!

     
         

    Footer

    ↑ back to top

    About

    • About
    • Subscribe
    • Contact
    • Privacy Policy
    • Affiliate Disclosure
    • Nutrition Disclaimer

    Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube
    • LinkedIn

    As Seen In

    Logos from media sites.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Carrot Underground🥕All Rights Reserved