Gluten-Free Spicy Potato Tacos
Elevate taco night with these bold and delicious Gluten-Free Spicy Potato Tacos! Packed with crispy, oven-roasted russet potatoes seasoned with paprika, cumin, and chili powder, these tacos deliver robust, smoky flavors and just the right amount of heat. Served on warm, certified gluten-free corn tortillas and layered with fresh toppings like creamy avocado, zesty red onion, and bright cilantro, each bite is a perfect balance of textures and taste. Fresh lime wedges add a citrusy twist, while gluten-free hot sauce offers customizable spice. Quick to prepare and naturally gluten-free, this vibrant vegetarian dish is ideal for those craving a healthy yet indulgent meal in under an hour. Perfect for weeknights or gatherings, these tacos are sure to impress with their bold flavors and hearty appeal!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 8 Corn tortillas (certified gluten-free)
- 2 tablespoons Cilantro, chopped
- 0.5 cup Red onion, diced
- 1 large Avocado, sliced
- 1 Fresh lime, cut into wedges
- (optional, to taste) Hot sauce (gluten-free)
Instructions
Peel the russet potatoes and cut them into small, bite-sized cubes (about 1/2 inch thick).
Place the potato cubes into a large bowl of cold water and let them soak for 10 minutes. This helps remove excess starch and makes the potatoes crispier when cooked.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
In a large mixing bowl, combine the olive oil, paprika, ground cumin, chili powder, garlic powder, black pepper, and salt. Mix until a paste forms.
Add the dried potato cubes to the bowl with the spice paste and toss until the potatoes are evenly coated.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a non-stick baking mat.
Spread the spiced potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
While the potatoes are baking, prepare your toppings by chopping the cilantro, dicing the red onion, and slicing the avocado.
Warm the gluten-free corn tortillas in a dry skillet or by briefly wrapping them in aluminum foil and placing them in the oven for 5 minutes.
Once the potatoes are done, assemble the tacos. Start with a layer of crispy potatoes, then top with chopped cilantro, diced red onion, avocado slices, and a drizzle of gluten-free hot sauce if desired.
Serve the tacos immediately with fresh lime wedges on the side for squeezing over the top. Enjoy!
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 391.7 g | 142% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 13.4 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5592 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
