Description
Tired of the same old taco fillings? Try Crispy Potato Tacos for a fresh, flavorful twist! Golden, seasoned potatoes are roasted to crispy perfection and tucked into warm tortillas, creating a mouthwatering bite that’s both satisfying and easy to make. Topped with fresh veggies, cheese, and your favorite sauce, these tacos are perfect for a quick meal, taco night with friends, or a fun, plant-based dinner. Plus, they’re versatile—customize them with your favorite toppings to make them your own!
Ingredients
For the Crispy Potatoes:
- 3 medium russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos:
- 8 small corn or flour tortillas
- ½ cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ cup crumbled cotija cheese or shredded cheddar (optional)
- 1 avocado, sliced
- ½ cup sour cream or Greek yogurt
- 1 lime, cut into wedges
Optional Additions:
- ½ cup black beans (for extra protein)
- ¼ teaspoon cayenne pepper (for extra spice)
- Pickled jalapeños for tangy heat
Instructions
Step 1: Roast the Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced potatoes with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
Step 2: Warm the Tortillas
- Heat a dry skillet over medium heat.
- Warm each tortilla for about 30 seconds per side, until soft and pliable.
Step 3: Assemble the Tacos
- Place a generous scoop of crispy potatoes in each tortilla.
- Top with lettuce, tomatoes, red onion, and cilantro.
- Add cotija cheese or shredded cheddar (if using).
- Drizzle with sour cream or Greek yogurt and add avocado slices.
- Finish with a squeeze of fresh lime juice for extra flavor.
Step 4: Serve & Enjoy!
- Serve immediately with a side of salsa, guacamole, or a refreshing cucumber salad.
Notes
-
For Extra Crispiness:
- Broil the potatoes for the last 2-3 minutes of roasting for an even crispier texture.
-
Make It Vegan:
- Swap sour cream for dairy-free yogurt and omit cheese.
-
Protein Boost:
- Add black beans, grilled tofu, or refried beans for extra plant-based protein.
-
Spice It Up:
- Add hot sauce, sliced jalapeños, or chipotle mayo for a bold flavor kick!
-
Storage Tip:
- Store leftover crispy potatoes in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best texture.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: dinner
- Cuisine: Mexican / Tex-Mex
Nutrition
- Serving Size: Serves 4 people
- Calories: 320
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g