Simple Potato Tacos (Vegetarian)

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“Ready, Set, Cook! Special Edition Contest Entry: A friend recently made me pan-fried potato tacos and I loved them! That is what gave me the idea for this recipe. Kids love this too. So simple, healthy, tasty and filling.”
12-18 tacos

Ingredients Nutrition

  • 1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
  • 1 red bell pepper, chopped
  • 1 (1 1/2 ounce) packet taco seasoning or 2 -3 teaspoons ground cumin
  • garlic salt, to taste
  • 1 -2 tablespoon fresh lemon juice
  • 12 -18 corn tortillas (I like white)
  • 1 (16 ounce) fat free refried black beans, heated (optional)
  • 3 tomatoes, chopped
  • 1 bunch green onion, sliced
  • 14 head cabbage or 14 head lettuce, sliced thinly
  • 1 bunch cilantro, chopped
  • lemon wedge, to serve (especially good squeezed over cabbage and cilantro)
  • cheese, of choice (we had a choice of shredded colby or jack, crumbled feta and crumbled goat cheese)
  • sour cream, to serve
  • salsa, to serve
  • hot sauce, to serve (We love Tapatio)


  1. Spray oil a large skillet and heat over medium heat.
  2. Add bag of potatoes and bell pepper and toss with seasonings.
  3. Put lid on and cook for about 15 minutes, turning every few minutes, until heated through.
  4. Remove lid, sprinkle with lemon juice and pan-fry for a few more minutes.
  5. In the meantime, chop up toppings and lay out on a platter and bowls on the table.
  6. Heat Tortillas in desired method. We heat them over the gas stove flame until they get some brown spots. You could also fry them, if desired. Lay in a tortilla warmer or plate and place on table.
  7. Place prepared potatoes in a bowl alongside other choices and everyone can build their own tacos. Enjoy!
  8. We had some without beans and some with beans smeared on the tortilla and then the potatoes and other toppings over them. Yummy both ways.

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