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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
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