Taco Tuesdays with Vegan Tater Tot Taco Trio!

I love tacos. Who doesn't? Being a vegan who leans towards a whole food plant based diet, I try to stay away from fake meat products. I have some extra potatoes laying around. Why not? Here's a recipe for delicious tater tot tacos. 

I love cooking with potatoes! They are so versatile, healthy, filling and cheap!

I'm using what I have on hand. I happen to have sweet potatoes, yukon golds, and purple potatoes. This taco will be healthy, beauiful and delicious! I tried to pick potatoes about the same size so  that they would cook evenly. The sweet potato was 1/4 of a giant potato that  had to cut in half again.

I start by adding some water to the bottom of my pressure cooker and putting the cooking rack in place. This will ensure the potatoes do not burn. I then prepped the potatoes by pricking them with a fork. I cooked them on high pressure for 10 minutes and natural release for 10 minutes before manual release.

I treat each type of potato differently. For the sweet potatos, I added a sprinkle of cinnamon. After mixing well, I shaped them by hand into tater tot shapes, ensuring each tater tot is about the same size.

After cooling on a cutting board, I mashed the potatoes by hand, leaving the skin in. I always leave the skin on my potatoes. The skin holds a lot of nutrients and, in this recipe, it doesn't interfere with the texture of the tater tots. If you do not buy organic, remove the skin.

 

Because the purple potatoes are less starchy and don't hold together well, I added a flax egg to help bind them together. You can add any type of flour (not coconut flour) instead of the flax egg. I added some chopped parsley, salt and pepper to taste, making sure to mix well.

The yukon gold potatoes seemed to have enough starch in them to hold them together. If you use russet potatoes, they are even starchier. No need for a flax egg. Just parsley, salt and pepper. I placed my tater tots in a foil lined pan and placed them in the refrigerator until cold and set.

Cooking them is as easy as putting them in my oiless air fryer for 12 minutes on high, turning part way through to ensure even cooking. If you don't have an air fryer, you can bake them in the oven. I don't use oil when cooking but you can spray with a cooking spray for a crispier exterior.

I like to serve with a whole wheat tortilla browned in a skillet until stiff. Top with salsa, avocado and parsley or cilantro, or any of your favorite toppings. These tater tots are crispy on the outside, but not as crunchy as deep fried tater tots. It is, however, 100% healthy and guilt free! And, combined with the crispy crunch of the pan fried tortilla, the spiciness of the salsa and buttery avocados, these tacos will be a hit with your whole family. So sweet and savory, absolutely delicious!

TACO TUESDAY TATER TOT TACO TRIO:

Prep time: 20 min

Cook time: 30 min (plus 10 min natural release)

Total time: 50 min

Servings: 8

Ingredients:

• 2 each of yukon gold, sweet and purple potatoes (4 pounds)
• 1 tsp cinnamon
• 1/4 cup plus 2 tablespoons finely chopped parsley
• 1 tbsp ground flax seeds
• 1/2 tsp sea salt
• 1/2 tsp fresh cracked pepper
• flour or corn tortilla
• salsa, avocado

Instructions:

1. Wash potatoes. Pick potatoes of the same size, or cut to ensure uniform size.
2. Prick each potato several times with a fork.
3. Pour 1/4 of water into bottom of pressure cooker and place cooking rack inside.
4. Put in all potatoes, making sure not to go over maximum fill line.
5. Cook on high pressure for 10 minutes and natural release for 10 minutes before manual release.
6. Carefully remove potatoes with a large spoon. Allow potatoes to cool on a plate or cutting board.
7. Once cooled, mash each type of potatoe with skin in separate bowls.
8. See instructions below on how to make each type of tater tot.
9. Once tater tots are shaped, place into refrigerator for at least 1 hour to cool and set.
10. Place desired amount into air fryer set at high or oven set to 400. You can spray with a cooking spray beforehand if desired. 
11. Cook for 10-15 minutes in the air fryer, turning to ensure even cooking.
12. If cooking in the oven, cook for 20-30 minutes, turning to ensure even browning.

Making sweet potato tots:

1. Add 1 tsp of cinnamon (to taste) and shape into tater tots. Place onto foil lined sheet pan.

Making purple potato tots:

1. Make a flax egg by mixing 1 tbsp ground flax seeds with 2 1/2 tsp water. Let sit for 15 minutes until gooey. 
2. Add flax egg and 2 tbsp of chopped parsley. Salt and pepper to taste. Shape into tater tots and place onto pan.

Making yukon gold tots:

1. Add 2 tbsp of chopped parsley. Salt and pepper to taste. Shape into tater tots and place onto pan.

For tacos:

1. Place flour or corn tortilla onto a dry skillet heated to medium/medium high.
2. Turn to ensure even browning. Cook until very hard on both sides and shape into a taco shape.
3. Fill 2 of each type of tater tot.
4. Top with salsa, avocado and parsley. Can get creative and add your favorite vegan toppings!
5. Serve immediately. Enjoy!!!

What do you think of this recipe? I'd love to hear your comments and questions!
Peace, love and abundance!