Vegetarian Soft Tacos

Posted by: on Feb 13, 2012 | 3 Comments

We, my significant other and I, had vegetarian soft tacos for dinner tonight. This is a staple at our place. The ingredients often vary, depending on what is in the fridge or ripe (our avocados are not ripe yet so we went without this evening). Despite this lack, these tacos were scrumptious. We used potatoes, onions, tomatoes, spinach, sprouts, and cilantro.

Soft tacos are actually extremely easy. We often use guacamole to hold everything in the tortillas. We switch back and forth between potatoes and black beans. Sometimes we actually take the time to make homemade salsa (I’ll have to include that recipe at a later date). However, the real trick for a mouth watering soft taco is to toast two corn tortillas together in a skillet (cast iron is excellent). Of course, the fixings are important too. But toasting the corn tortillas together creates a warm, steamy, and soft middle!

We use corn tortillas instead of flour tortillas because corn is closer to a whole grain. White flour is an enriched and refined grain, words that sound surprisingly good when they aren’t (marketing anyone?). Corn tortillas also often have a shorter ingredient list! The less processed the better, in my opinion. We also use organic extra virgin coconut oil. Coconut oil is high in saturated fats. And for a long time these saturated fats gave coconut oil a bad name. Nevertheless, not all saturated fats are created equal. First coconut oil is comprised of medium chain fatty acids that are easier to digest than the typical long chain fatty acids. Additionally, coconut oil contains lauric acid, which  offers anti-viral, anti-bacterial, and anti-protozoa properties when converted by your body to monolaurin. For more on coconut oil, check out this article from the Huffington Post.

The Recipe!


Corn tortillas
Coconut oil
Red potatoes
Garlic powder or fresh garlic
Chili (or chipotle) powder
Fresh cilantro, chopped
Fresh spinach, chopped
Alfalfa sprouts


  1. Turn the oven to broil.
  2. Dice the red potatoes (small), place in a pot and bring to a boil. Once the water has boiled, drain the potatoes and place them on a baking sheet. Sprinkle the potatoes with garlic, salt, pepper, cumin, and chili or chipotle. Add coconut oil. Broil until the potatoes are brown and soft, turning occasionally. Keep a close eye on the potatoes so they don’t burn!
  3. In the meantime, heat a skillet and coat with coconut oil. Take two corn tortillas and layer them together, place in the heated skillet. Sprinkle the tortillas with salt if you want. Toast both sides. Keep tortillas warm in the oven.
  4. Chop onions, tomatoes, cilantro, and spinach.
  5. Layer potatoes, onions, tomatoes, cilantro, spinach, alfalfa sprouts, or other veggies on the tortilla. Squeeze lime juice over the top and add sriracha or other hot sauce if desired.
  6. Enjoy!


  1. Helen
    February 20, 2012

    Sounds delicious! Looking forward to trying these. :)

    • Hali
      February 20, 2012

      Thank you, Helen! They are delicious! :)

  2. Eat the Leaves » Got Veg?: Transitioning to Vegetarianism
    November 12, 2012

    […] make an excellent filler for tacos, burritos, or Mexican style salads. I even have a recipe for tacos. Also, I tend to just use more vegetables when making tacos. If I don’t use potatoes, I might […]


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