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Crispy Potato Chickpea Tacos

Chef Francesca Bonadonna


Instagram: @plantifullybased | YouTube: Plantifully Based


Detox Hack?

Whenever I have a few days of not-so-great eating or get back from vacation, I love to have some water with lemon and a tablespoon of apple cider vinegar throughout the day. It really helps to make me feel lighter and less bloated.

What Does Wellness Mean to You?

Feeling your best, mentally and physically. It is essential to put good food into our bodies and practice self-love and positivity. Wellness is a journey, not a destination, that is achieved through loving and taking care of yourself.

Spice It Up!

Kitchen Essentials: Spices and seasoning. Using just pepper and salt doesn’t cut it. There are so many amazing seasonings out there and endless spices. We should try them all! Figure out what you like and don’t like. There are plenty to love.


Taco Filling 5 oz potatoes

½ can chickpeas

1 tsp taco seasoning

½ tsp nutritional yeast

1 tsp garlic powder

1 tbsp olive oil

Mango Salsa

1 mango, cubed

½ red onion, chopped

½ jalapeño, chopped

1 tbsp lime juice

Spicy Cashew Sour Cream

½ cup cashews

1 tsp apple cider vinegar

½ tsp cayenne pepper

1-2 tsp water

1 tsp garlic powder

1 tsp lemon juice


Red bell pepper




Peel the potatoes, then cut into bite-size pieces. In a pan, add all the ingredients for the taco filling and cook until the potatoes and chickpeas are crispy. Prepare mango salsa by cutting the mango into cubes and chopping the red onion and jalapeño. Add lime juice and set aside until ready to eat. In a blender, combine all ingredients of cashew sour cream and blend until smooth. Assemble tacos all together and add some bell pepper, lettuce and avocado.

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