MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegan Spicy Potato Soft Tacos (Taco Bell Copycat) Categories: Copycat, Mexican Yield: 4 Tacos 3 md Russet potatoes (450 g); - peeled & diced 1/2" 2 tb Olive oil (30 ml) 1 ts Smoked paprika (3 g) 1/2 ts Chili powder (1.5 g) 1/2 ts Garlic powder (1.5 g) 1/2 ts Onion powder (1.5 g) 1/4 ts Ground cumin (0.5 g) 1/2 ts Sea salt (3 g) 1/4 ts Black pepper (1 g) 1/2 c Vegan mayonnaise (120 g) 2 ts Hot sauce (10 ml); such as - Cholula or Tabasco 1 ts Lime juice (5 ml) 1/4 ts Smoked paprika (0.5 g) 1/4 ts Garlic powder (0.5 g) 1 pn Salt 4 sm Flour tortillas (6"); - 4 pieces 1 c Lettuce (60 g); shredded 1/2 c Tomatoes (90 g); diced 1/2 c Vegan cheddar cheese - (50 g); shredded Fresh cilantro leaves - (a few sprigs) (optional) Preparation time: 20 minutes Cooking time: 25 minutes These copycat Taco Bell vegan spicy potato soft tacos are even better than the original. Crispy potatoes and creamy sauce make them so tasty! Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss diced potatoes in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy. Spicy Creamy Sauce: In a small bowl, whisk together vegan mayonnaise, hot sauce, lime juice, smoked paprika, garlic powder, and a pinch of salt until smooth and well blended. Set aside. Heat tortillas in a dry skillet over medium heat for about 20 seconds per side until soft and pliable. You can also wrap them in foil and warm them in the oven for 3 to 4 minutes. Spread 2 ts of the spicy sauce on each tortilla. Add a layer of crispy roasted potatoes, followed by shredded lettuce, diced tomatoes, and vegan cheddar cheese. Drizzle extra sauce on top and sprinkle with cilantro if desired. Serve immediately while warm, with lime wedges on the side for a fresh squeeze of acidity. Recipe by Jessica Hylton Recipe FROM: MMMMM