Low Carb Spicy Potato Tacos
Discover a flavorful twist on traditional tacos with these Low Carb Spicy Potato Tacos! Perfect for those following a low-carb lifestyle, this recipe swaps out starchy potatoes for roasted radishes or cauliflower, creating a deliciously tender and crispy "potato-like" base. Tossed in a bold blend of smoked paprika, chili powder, and cumin, the veggies pack a punch of smoky spice, while fresh toppings like shredded lettuce, juicy tomatoes, creamy avocado, and a dollop of sour cream or Greek yogurt bring balance and freshness. Served on warm low-carb tortillas and garnished with vibrant cilantro and a squeeze of lime, these tacos are both satisfying and guilt-free! With quick prep and simple ingredients, these tacos are ideal for busy weeknights or a light yet indulgent dinner.
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Recipe Information
Ingredients
- 2 cups Radishes (or cauliflower, as a low-carb potato substitute)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Low-carb tortillas
- 1 cup Shredded lettuce
- 0.5 cup Diced tomatoes
- 0.5 cup Shredded cheese (optional)
- 1 whole Avocado slices
- 0.25 cup Sour cream or Greek yogurt (optional)
- 2 tablespoons Fresh cilantro (for garnish)
- 2 whole Lime wedges
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and dice the radishes (or cauliflower) into bite-sized pieces and pat them dry with a paper towel.
In a mixing bowl, toss the radishes (or cauliflower) with olive oil, smoked paprika, chili powder, ground cumin, garlic powder, salt, and black pepper until well-coated.
Spread the seasoned radishes (or cauliflower) evenly on the prepared baking sheet and roast in the oven for 18-20 minutes, stirring halfway through to ensure even cooking. Cook until tender and slightly crispy on the edges.
While the vegetables are roasting, prepare the taco toppings: shred the lettuce, dice the tomatoes, slice the avocado, and chop the fresh cilantro.
Warm the low-carb tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
When the roasted radishes (or cauliflower) are finished, assemble the tacos: divide the roasted vegetables among the 6 tortillas, then top with shredded lettuce, diced tomatoes, shredded cheese (if using), avocado slices, and a dollop of sour cream or Greek yogurt, if desired.
Garnish the assembled tacos with fresh cilantro and a squeeze of lime juice over the top.
Serve immediately and enjoy your low-carb spicy potato tacos!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 20.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1242 mg | 96% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2973 mg | 63% | |
*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.
