Crispy Potato & Poblano Tacos

  • Total Time: 45 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings


  • 3.35 oz. package Plant Boss Pico de Gallo Plant Taco Meatless Crumbles

    2 cups cool water

    1/4 cup neutral oil, divided

    1 poblano pepper

    2 medium russet potatoes, diced

    Kosher salt (to taste)

    Black pepper (to taste)


    Diced white onion and cilantro, for topping


    1. On gas burner or under broiler, blister poblano pepper for 10–12 minutes. Move to bowl and cover to steam for 20 minutes.
    2. Meanwhile, in a large skillet, cook Pico de Gallo Meatless Crumbles with the water and 2 Tbsp. oil according to package directions.
    3. While crumbles are cooking, in a separate cast iron skillet heat 2 Tbsp. oil over medium-high heat.
    4. Add diced potatoes and cook 15–20 minutes, turning occasionally to brown all sides. If needed, cook just half or one third at a time to avoid overcrowding the pan.
    5. Set cooked potatoes on a paper-towel-lined plate and season with salt and black pepper.
    6. Peel skin off steamed poblano, remove seeds and finely chop. 
    7. Assemble tacos onto warmed tortillas: Pico de Gallo Meatless Crumbles, crispy potatoes and poblano pepper; top with onion and cilantro.