Low Fat Crispy Potato Tacos
Introducing a vibrant and guilt-free twist on traditional tacos, these Low Fat Crispy Potato Tacos bring bold flavors and satisfying textures to your table in just 45 minutes! Featuring golden russet potatoes sautéed to perfection, a fragrant medley of garlic, onion, cumin, and chili powder, and served in warm corn tortillas, this recipe is the ultimate fusion of healthy eating and comfort food. With a sprinkle of fresh cilantro and a zingy squeeze of lime to top it off, these tacos are perfect for vegetarians or anyone craving a lighter meal. Boasting low fat content and simple ingredients, they’re easy to prepare and even easier to love. Whether it’s for Taco Tuesday or a quick weeknight dinner, these crispy potato tacos deliver wholesome flavor without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Corn tortillas
- 0.25 cup Fresh cilantro leaves
- 1 large Lime
Instructions
Peel and dice the potatoes into small cubes, approximately 1/2 inch in size, for quick and even cooking.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced potatoes and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until they are golden brown and tender.
While the potatoes are cooking, finely chop the onion and mince the garlic cloves.
In a separate smaller pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Add the ground cumin, chili powder, salt, and black pepper to the onion and garlic mixture. Stir well to combine and let it cook for another 1-2 minutes to release the spices' aroma.
Once the potatoes are golden and cooked through, add the onion-spice mixture to the skillet with the potatoes. Stir everything together, ensuring the potatoes are well-coated with the spices. Cook for an additional 2-3 minutes.
Heat the corn tortillas on a dry skillet over medium heat, approximately 30 seconds on each side, until they are warm and pliable.
Fill each tortilla with a couple of spoonfuls of the potato mixture. Garnish with fresh cilantro leaves and a squeeze of lime juice.
Serve the crispy potato tacos immediately with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 15.1 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4200 mg | 89% | |
*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.
