Taquitos de Papa with Creamy Salsa Verde

Mexican Sides & Mains

These Taquitos de Papa with Creamy Salsa Verde are so delicious and creamy, you'll definitely be wanting seconds!






1hr 15min


Makes 8-12 Rolled Tacos.

Depending on the size of your tortillas!
  • 1 1/2 lbs yukon gold potatoes, peeled
  • 2 tbsp vegan butter
  • 2-3 tbsp plain non dairy milk
  • Pinch of salt
  • 1 tsp garlic powder
  • 1/2 tsp ground pepper
  • 8-2 corn tortillas
  • Avocado oil or oil of choice for (high heat) frying

Creamy Tomatillo Salsa

  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 lb tomatillos
  • Pinch of salt
  • 3 garlic gloves
  • 1-2 Serrano peppers
  • Small handful of cilantro
  • (Optional) vegan sour cream or vegan crema


  • Blender or food processor
  • Large pot
  • Large pan




Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Steam or boil peeled and chopped potatoes for 15-20 minutes until fork tender and cooked all the way. In a bowl, add cooked potatoes, salt, pepper, garlic powder, vegan butter and non dairy milk. Mash to combine.
  2. Heat tortillas slightly so that they are bendable. I usually wrap a stalk of tortillas in a dish towel and microwave for 30-45 seconds until soft. Or you can heat them individually on a pan.
  3. Add 2-3 tbsp potatoes to the center of a tortilla and roll it up. Don’t let too much of the potato near the edge.
  4. Add enough oil to the bottom of a pan (about 2 inches) and fry for 2-3 minutes on each side or until golden brown. BE CAREFUL frying!  Add your crispy tacos to a plate lined with paper towels. Do this in batches leaving some room in between each taco. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides.
  5. For the creamy salsa, roast peeled tomatillos until charred on both sides and in a pot combine cashews, Serrano and garlic cloves and boil for 15—20 minutes ( you can Also boil these along with the potatoes to make it easier). Add the boil cashews, Serrano pepper (stem removed), garlic, tomatillos, a pinch of salt, 1/4 cup water and handful of cilantro to a blender and blend on high! Blend until smooth. Taste and add more salt if needed
  6. To serve, add a few spoonfuls of salsa to plate, then add your rolled tacos, top off with more sauce and crema!


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.