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Purple Potato Tacos

Violet Simpson

Are you getting ready for Taco Tuesday? The Budding Violet brings us this unique gluten free taco recipe that features bright purple potatoes. This recipe is sure to be a crowd pleaser!



  • Mi Rancho Organic Corn Tortillas
  • 2-3 Purple Potatoes (as needed)
  • 2 tbsp of Oil (Avocado Oil or Safflower Oil)
  • Pinch of Cumin
  • Pinch of Garlic Powder
  • Pinch of Salt
  • Pinch of Black Pepper
  • Chopped Romain to Garnish
  • Chopped Cabbage to Garnish
  • Sour Cream
  • Cotija or Parmesan Cheese


Boil whole purple potatoes in water and a little salt until the potatoes are very soft when pierced with a fork. Let them cool before peeling the skin.

Heat cooking oil (with a high smoke points, such as avocado oil or safflower oil) in a small skillet over medium high heat.

Mash the potatoes in a small bowl with a little cumin, garlic power, salt and black pepper, all to taste. Mash to mix well by hand or use a food processor. The potato mixture should be chucky and somewhat dry.

Warm Mi Rancho Corn tortillas until pliable and very gently press potato on one half of the tortilla with a fork without breaking the tortilla and keeping away from the edges. Fold tortilla, using tongs, grab the folded tortilla and place in the hot oil.

Fry taco for about 2 minutes on each side or until crispy golden brown. Adjust temperature as needed. After removing the tacos from the pan, place on a plate lined with paper towels to soak up any excess oil.

Garnish tacos with chopped Romaine, cabbage, sour cream and cheese.

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