Low Fat Spicy Potato Tacos
Get ready to spice up taco night with these Low Fat Spicy Potato Tacos, a lightweight yet super satisfying twist on traditional tacos! Featuring tender russet potatoes seasoned to perfection with smoky paprika, chili powder, garlic, and cumin, these tacos pack bold flavor while keeping things guilt-free. The crispy potatoes are nestled in warm corn tortillas and topped with crunchy red cabbage, juicy tomatoes, zesty lime, and fresh cilantro for a vibrant combination of textures. With optional toppings like creamy low-fat Greek yogurt and tangy pickled jalapeños, this dish is highly customizable to suit any palate. Ready in just 40 minutes, this recipe is perfect for a quick meatless dinner or a crowd-pleasing appetizer. Healthy, flavorful, and easy to make, these tacos will delight both spice lovers and taco enthusiasts alike!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoons Olive oil
- 1 teaspoons Smoked paprika
- 1 teaspoons Chili powder
- 1 teaspoons Garlic powder
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 Corn tortillas
- 0.25 cups Fresh cilantro
- 1 Lime
- 1 cups Shredded red cabbage
- 1 cups Diced tomatoes
- 0.5 cups Low-fat Greek yogurt (as an optional topping)
- 0.25 cups Pickled jalapeños (optional)
Instructions
Peel and dice the potatoes into 1/2-inch cubes for even cooking.
Bring a medium pot of water to a boil and add the diced potatoes. Cook for 8–10 minutes or until just fork-tender. Drain and set aside.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cooked potatoes to the skillet.
Sprinkle the potatoes with smoked paprika, chili powder, garlic powder, ground cumin, salt, and black pepper. Toss well to coat evenly.
Cook the seasoned potatoes for 6–8 minutes, stirring occasionally, until they are golden and slightly crispy.
While the potatoes cook, warm the corn tortillas in a dry skillet over medium heat or directly on a stovetop burner for 20–30 seconds per side. Keep them warm in a clean kitchen towel or tortilla warmer.
Assemble the tacos by dividing the spicy potatoes evenly among the tortillas.
Top each taco with shredded red cabbage, diced tomatoes, and pickled jalapeños (if using). Sprinkle fresh cilantro on top and squeeze a little lime juice over each taco for added brightness.
If desired, finish with a dollop of low-fat Greek yogurt as a creamy topping.
Serve immediately and enjoy your Low Fat Spicy Potato Tacos!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 358.0 g | 130% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 25.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5444 mg | 116% | |
*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.
