Description
These Spicy Potato Soft Tacos are a flavorful and satisfying vegetarian meal featuring crispy, seasoned potatoes baked to perfection and served in warm, soft flour tortillas. Topped with fresh lettuce, diced tomatoes, cheese, and a creamy sauce, they offer a delicious blend of spices and textures perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
Potato Mixture
- 3 large Russet or Yukon Gold potatoes, peeled and diced into small, even cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Taco Assembly
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (optional)
- 1/3 cup sour cream or creamy sauce of choice
- Fresh cilantro leaves for garnish (optional)
Instructions
- Prepare the potatoes: Peel and dice the potatoes into small, uniform cubes to ensure even cooking and crispiness.
- Season the potatoes: In a large mixing bowl, toss the diced potatoes with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper until evenly coated.
- Bake the potatoes: Arrange the seasoned potatoes in a single layer on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping them halfway through the cooking time for even crisping.
- Warm the tortillas: While the potatoes are baking, heat the small flour tortillas in a skillet over medium heat or microwave them until pliable and warm.
- Assemble the tacos: Fill each warmed tortilla with the crispy baked potatoes, then top with shredded lettuce, diced tomatoes, and shredded cheese if using. Drizzle with sour cream or your preferred creamy sauce.
- Garnish and serve: Add fresh cilantro leaves on top if desired and serve the tacos immediately to enjoy their optimal texture and freshness.
Notes
- Use Russet potatoes for a fluffier interior or Yukon Gold for a creamier texture.
- Adjust cayenne pepper to control the spiciness according to your preference.
- For a gluten-free version, substitute flour tortillas with corn tortillas labeled gluten-free.
- To make this recipe vegan, omit the cheese and use a dairy-free sour cream alternative.
- Leftover seasoned potatoes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
