mains + sides/ recipes

Street Tacos w/ Salsa Verde + Spicy Salsa Roja

Street Tacos w/ Jicama Chips + Salsa Roja and Verde | Well and Full | #vegan #recipe

Hello there! I’m Sarah, and this is the inaugural post of Well and Full – a blog celebrating whole foods + plant-based recipes and boundless living. I’m so excited to finally be up and running!

Inspired by my own journey to health and wellness, Well and Full is about living your best possible life – eating right, getting outside, going on adventures, living consciously, and never taking any thing or any moment for granted. Good health is a gift – it is the foundation for everything else in our lives. It is this concept that forms the foundation for this space.

I’m kind of horrible at writing about myself, so I thought I’d give you 5 fun facts by way of introduction:

1// I grew up in a small town in CT, within walking distance of four farms (produce, dairy, Christmas tree, and Heritage), the latter of which General Rochambeau camped at during the Revolutionary War.

2// I spent the majority of my childhood outside, either in my backyard or in the forest behind my house. I get my love of the outdoors from my dad, and we’ve both gotten lyme disease from being in the woods! (If go hiking, check yourselves for ticks, people!!)

3// I have a rescue dog named Ivy, and she’s the most amazing thing that’s ever happened to me. My partner in crime, she is always inadvertently taste-testing my recipes and putting a smile on my face every day.

4// I am currently in the process of getting my 200-hr Yoga Teacher Training. My favorite poses are pigeon, sirsasana (headstand), and tree. (I can stand on one foot for a realllly long time.)

5//love spicy foods. Buffalo, sriracha, habañero, cayenne, you name it. (Not ideal for someone who has stomach issues, I know.) I have no idea where it comes from – neither of my parents like spicy foods, and my heritage is English-Scottish-Swedish-German-Italian. It’s just one of those imponderables, I guess.

Street Tacos w/ Salsa Verde + Spicy Salsa Roja | Well and Full | #vegan #recipe

While we’re on the topic of spicy foods, let’s talk about Mexican street food/Cinco de Mayo/Spicy Adobo Chipotle Salsa Roja. First of all, there’s nothing like some beautiful spring (if you can call 83 degrees spring) weather to get me in the mood for Mexican food – something about how spicy foods help cool the body temperature. And since today is Cinco de Mayo, I thought it was only fitting that Well and Full’s first post was dedicated to one of Mexico’s most beloved street foods – tacos.

Half the fun of creating and developing recipes, in my opinion, is researching their origins and cultural significance. (I kind of have this thing where I have to know how everything works, so looking into foods’ origins was always sort of a natural extension to my culinary endeavors.) I was first introduced to the concept of “street food” when a friend of mine took me to Valencia Luncheria, a little Venezuelan eatery in Norwalk, CT, that was featured on Food Network’s Diners, Drive-Ins, and Dives. And oh. my. gosh. If you are ever in that neck of the woods, go to Valencia Luncheria. House-made empanadas, authentic arepas, batidos and jugos made from fresh fruit… if I had to eat at once establishment for the rest of my life, Valencia Luncheria would be it.

But I digress… once I got my first taste of street food, I immediately started researching its significance in Latin American culture. It turns out that the epicenter of this culinary movement is in Mexico City, where street vendors abound. Known as antojitosor “little cravings”, street food in Mexico often consists of handheld snacks and little appetizers, like tacos, tamales, and tostadas.

So… snacking? Vegetables and corn tortillas? Spicy salsas and refreshing agua frescas? BRB, moving to Mexico!

Street Tacos w/ Jicama Chips + Salsa Roja and Verde | Well and Full | #vegan #recipe

I know this recipe is a little *~lengthy~*, but hear me out – there are two types of salsas in case you, or a person who will be consuming these delicious handheld tacos, prefers tanginess to spiciness. Either salsa is delicious in these tacos, but I think the combination of both are the best!

The idea to use potatoes was inspired by Jessie’s amazing street tacos with roasted jalapeño salsa. Love love love potato tacos!

Thank you so much for stopping by my little blog – hope to see you here again soon!!

5 from 1 vote

Street Tacos w/ Salsa Verde + Spicy Salsa Roja

These easy, vegan street tacos are paired with two types of salsa - tangy salsa verde and spicy salsa roja. Perfect for Cinco de Mayo, or summer dining al fresco!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 214 kcal


Street Tacos

  • 6- inch Soft Corn Tortillas
  • 1-2 lbs Baby Potatoes cut into quarters
  • Olive Oil for Cooking
  • Salt and Pepper

Fajita Veggies

  • 1 Red Bell Pepper
  • 1/2 Medium White Onion
  • 1 Green Bell Pepper

Salsa Verde

  • About 10 Tomatillos Roasted
  • 1/2 Jalapeño Raw, Chopped
  • 1/4 Medium White Onion Roasted
  • 2 Cloves Garlic Roasted
  • 1/8 Cup Cilantro Packed
  • 1/2 Tsp Salt
  • Juice from 1 Lime

Salsa Roja

  • 1 7- oz can Adobo Chiles I use Goya brand
  • 4 Roma Tomatos Roasted
  • 1/2 Medium White Onion Roasted
  • 1 Tsp Salt
  • 3 Cloves of Garlic Roasted
  • Juice from 1 Lime


  • 1-2 Avocados Diced
  • Cilantro for Garnishing
  • Cholula Hot Sauce


Salsa Verde and Spicy Salsa Roja

  1. Begin by roasting your veggies for the salsas - preheat your oven to 425 degrees F. I roasted the veggies for both salsas on the same tray. For the salsa verde veggies, cut the tomatillos in half, and roast the 1/4 onion and garlic cloves as is (not chopped). For the salsa roja veggies, cut the roma tomatoes in half and keep the 1/2 onion and garlic cloves whole. Roast the veggies for about 20 minutes, keeping an eye on them at the end so they don't burn.


  1. While the veggies are roasting, prep the baby potatoes - wash thoroughly and dry, then chop into bite sized pieces (I quartered mine). Lay on a baking sheet and drizzle with extra virgin olive oil (about 1-2 tbs), and sprinkle with a pinch of pepper and salt.
  2. When the roasted veggies are done, stick the potatoes in the oven at the same temperature. Cook for about 20-30 minutes, flipping them halfway. When the potatoes are done they should be a nice, crispy golden brown.

Fajita Veggies

  1. Heat about 1/2 tbs olive oil in a skillet or sauté pan to medium-high heat. While pan is heating, julienne bell peppers and onion into thin slices. Once pan is hot, sauté veggie slices lightly for about 2-3 minutes.

Salsa Verde

  1. Let the roasted veggies cool slightly. In a blender or food processor, combine roasted tomatillos, 1/4 onion, and 2 cloves garlic with 1/2 jalapeño chopped (keep seeds if you like spice, remove if you don't), plus 1/8 cup packed fresh cilantro, juice squeezed from 1 lime, and 1/2 tsp salt. Blend for about 30 seconds - 1 minute, or until roughly combined. Taste, and adjust salt and pepper as desired.

Spicy Salsa Roja

  1. In a blender, combine 1 7-oz can adobo chiles, roasted roma tomatoes, 1/2 white onion, 3 cloves garlic, 1 tsp salt, and juice squeezed from 1 lime. Blend for about a minute, until ingredients are evenly mixed.

Putting it all together:

  1. These tacos are best served fajita style, so everyone can build theirs how they like. I built mine with a few fajita veggies in the corn tortilla first, then the potatoes, then a few pieces of diced avocado. I drizzled both salsa on top, with some extra cholula on top. A few leaves of fresh cilantro create a perfect garnish.

Recipe Notes

The spicy salsa roja packs a serious punch of heat. If spicy isn't really your thing, add only half the can of adobo chiles!

Street Tacos w/ Jicama Chips + Salsa Roja and Verde | Well and Full | #vegan #recipe


  • Reply
    Maikki // Maikin mokomin
    May 9, 2015 at 9:49 am

    Such a cute blog and delicious looking recipe :) I wish you happy blogging :)

    • Reply
      May 12, 2015 at 5:59 pm

      Thank you so much!! :)

  • Reply
    Katie @ Produce On Parade
    May 18, 2015 at 5:42 pm

    I can’t believe this is your very first post. Your photos are so beautiful!! You will definitely go far :D Also, those fries with avocado cream look absolutely delicious!

    • Reply
      May 19, 2015 at 9:34 pm

      Ahh Katie!! Thank you so much for your comment, it made my day :) :) I absolutely love your blog and it is one of the biggest inspirations for mine! Make sure you let me know when your cookbook is ready for pre-order!!

  • Reply
    June 15, 2015 at 5:28 am

    Hi there, yeah this post is really pleasant and I have learned lot of things from it
    on the topic of blogging. thanks.

  • Reply
    June 30, 2015 at 2:13 pm

    I love this! I’m Mexican-American and vegetarian, I’m always looking for new recipes that remind me of my childhood (sans the meat of course!). Thanks for the recipe!

    • Reply
      June 30, 2015 at 3:05 pm

      I’m so glad you like it!! :)

  • Reply
    July 9, 2015 at 11:02 am

    Hello would you mind stating which blog platform you’re using?

    I’m looking to start my own blog in the near future but I’m
    having a hard time deciding between BlogEngine/Wordpress/B2evolution and Drupal.
    The reason I ask is because your layout seems different then most blogs and I’m
    looking for something completely unique. P.S Apologies for being off-topic but I had to

    • Reply
      July 17, 2015 at 8:39 am

      Hi, I use WordPress with the Genesis framework :)

  • Reply
    August 3, 2015 at 12:51 pm

    Yum! Mexican food is my favorite and what a good idea to put potatoes in the tacos!

    • Reply
      August 3, 2015 at 8:55 pm

      Thanks Crystal! I love Mexican food too :)

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