Crispy Cinnamon Potato Tacos |
With endless filling possibilities, wrapped in either crispy or soft tortillas (both have their virtues), tacos are the food equivalent of ‘one-size-fits-all’. If you’re seeking a fail-safe dinner party hit then these crispy cinnamon tatties are most likely it, though most questions will be about the lime and jalapeño soured cream, which is borderline life-changing.
Favourites 18
Total Time: 1 Hour
Serves 4-6


For the taco filling:
  • 750g of salad potatoes, halved lengthways and cut into 5mm thick slices
  • 1½ tsp of ground cinnamon, plus extra to serve
  • ½ tsp of cumin seeds
  • ¼ tsp of ground coriander
  • 1 tbsp of maple syrup
  • 3 tbsp of olive or rapeseed oil
  • Large handful of fresh coriander, roughly chopped
  • Grated zest of 1 lime
  • 1 tsp of cider vinegar
  • 1 tbsp of pickled jalapeños
  • Sea salt flakes and black pepper
For the sweetcorn & radish salsa:
  • 100g of sweetcorn kernels, preferably raw
  • 4 radishes, finely chopped
  • 1 celery stick, finely chopped
  • 2 spring onions, finely chopped
  • 1 green chilli, finely chopped
  • Grated zest and juice of 1 lime
  • 1 tbsp of roughly chopped flat leaf parsley
  • 1 tbsp of roughly chopped dill
  • Sea salt flakes and black pepper
To serve:
  • 10-12 taco-sized tortillas
  • 200g of rocket leaves
  • Lime juice


  1. Preheat the oven to 220°C. While it's heating up, make the soured cream. Place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least ten minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.
  2. Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.
  3. To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.
  4. Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel. Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.

Recipe from Cook Share Eat Vegan by Aine Carlin

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