What’s not to love about an obscenely large pile of Loaded Taco Fries with a generous drizzle of Lime Crema? Especially when they are healthy, oil-free & ‘bury your face in them’ delicious……
Turns out being hungry at work is a good thing for me as I daydream about what I can make when I get home. These Loaded Taco Fries with Lime Crema are one of these ‘hungry at work’ recipes. My Vegan Blueberry Bran Muffins are another.
If I wasn’t so greedy I’d go to work hungry more often! ????
I literally had this recipe planned out in my head from start to finish and as soon as I walked through the front door I got to work on it. It was perfect on the first attempt too. That very rarely happens. I still had to make it again a few days later though as this whole massive mountain of deliciousness was inhaled before I had a chance to get the camera out.
LOADED TACO FRIES WITH LIME CREMA FOR THE WIN!
I just know that you are going to ♡ these Loaded Taco Fries with Lime Crema.
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These Loaded Taco Fries with Lime Crema are so delicious you will want to plant your face right in the middle of them.
They are amazing.
And easy. Did I mention that?
The only cooking involved is the fries themselves. Everything else is just mixed together as is and takes minutes.
Hardly any effort at all. We all need recipes like that in our lives.
AND IT GETS BETTER…
What makes these Loaded Taco Fries even better is that they are oil-free. Yes, completely oil-free! You might wonder how I got them looking like that….
ALL HAIL THE MIGHTY AQUAFABA!
Well, the secret ingredient is…………aquafaba.
Yes, the miracle stuff makes an appearance again.
I used it on my Cheese & Onion Roasted Chickpeas to make them crunchy and to keep the flavourings stuck to them and that’s how I got the idea to try it on these humble spuds too. I wasn’t convinced it would work but it did and these Loaded Taco Fries are the result.
PROTEIN PACKED & VIRTUALLY FAT-FREE
So not only do these Loaded Taco Fries with Lime Crema taste good, they are also healthy and virtually fat-free.
They are packed with protein (14g per serving) thanks to the chickpeas and make a wonderful lunch or dinner.
They are also fantastic for parties & get togethers.
The chickpea topping and Lime Crema can be made ahead so all you have to do at the time is cook the fries, pour over the chickpea mixture, drizzle the crema, then watch everyone dive right in.
AND POTATOES ♡
Anything involving potatoes is good in my eyes.
Have you tried my Dilly Smashed Potatoes with Creamy Horseradish Dipping Sauce?
Oh boy they are good! If you haven’t already, give them a try. They are battling my Loaded Taco Fries with Lime Crema for top spot in the AVV spud awards I think.
Ok, that’s enough of my potato waffling.
Go make these. You will ♡ them.
Feel free to face plant….I have been very tempted to myself…..and be sure to share your pics on Twitter or Instagram. I am @avirtualvegan and you can use #avirtualvegan to be sure I don’t miss them.
Loaded Taco Fries with Lime Crema
Ingredients
For the fries
- 1000 g | 2.2lb large potatoes I like yellow waxy potatoes for this like Yukon Gold
- ½ cup aquafaba liquid from the can of chickpeas
- 3 tablespoons taco seasoning you can sub this for any other spice mix you like - I have used fajita seasoning a few times!
- 1 teaspoon salt
For the topping
- 1½ cups | 1 398ml/14fl oz can chickpeas - be sure to reserve the liquid for the fries
- 2 large juicy fresh tomatoes chopped try to keep as much of the juice that comes out of them as you can
- ½ red onion chopped finely you can sub this for a white onion
- finely grated zest and juice from 1 lime
For the lime crema
- ⅓ heaping cup | 50g raw cashew nuts soaked for 15-20 mins in boiling water (for nut free suggests see recipe notes)
- ⅓ cup + 2 tablespoons | 113mls non-dairy milk
- 1 lime
- ½ teaspoon salt
- A grind of black pepper or a pinch
For garnish
- A handful of parsley chopped finely for sprinkling
Instructions
For the fries
- Preheat oven to 450°F
- Pierce each potato with a fork then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but aren't soft. (see recipe notes for non-microwave method)
- Remove your potatoes from the microwave. Allow to cool a little bit then use a sharp knife and slice them into fries.
- Place the cut fries in a bowl and pour over the aquafaba. Stir to coat then sprinkle over the taco seasoning and salt. Make sure they are all coated evenly.
- Line a large baking sheet. I love my Silpat. I've had the same one for years and use it all the time. If you don't have one use baking parchment. If you use baking parchment rub a tiny drop of oil over it as the fries tend to stick a bit otherwise.
- Gently tip the fries out onto the tray and spread them out as evenly as you can. Ideally none of them should be touching as they will cook more evenly and get browner and crispier.
- Bake for 30 mins then remove from the oven, turn them all over, then bake again for another 30 minutes.
For the topping
- While the fries are cooking, put the drained chickpeas in a bowl, then add the chopped tomatoes and any juice from them, chopped onion, lime zest and juice. Stir well and leave for the flavours to infuse while the fries finish cooking.
For the lime crema
- Add the soaked cashews, milk and salt to a blender.
- Peel the lime either by hand or with a sharp knife. Discard the peel and put the whole lime in the blender.
- Blend until completely smooth.
- When the fries are ready pile them on a large plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.
Notes
Estimated nutrition per serving:
This recipe has been shared with Tinned Tomatoes Meat Free Mondays link up.
Long time vegan, creator of A Virtual Vegan & author of the book 
