Low Sodium Crispy Potato Tacos
Satisfy your taco cravings without the sodium overload with these irresistible Low Sodium Crispy Potato Tacos! Perfectly seasoned russet potatoes are oven-roasted to golden, crunchy perfection using a flavorful blend of smoked paprika, cumin, garlic powder, and onion powder—no salt required. Nestled in warm corn tortillas, each taco is topped with creamy avocado, juicy cherry tomatoes, crisp red onion, and fresh cilantro for a vibrant burst of texture and taste. Finished with a drizzle of zesty lime juice, these guilt-free tacos are as nutritious as they are delicious. Ready in just an hour and packed with wholesome, heart-healthy ingredients, this recipe is ideal for family dinners or casual gatherings. These tacos are proof that low sodium doesn’t mean low flavor!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 8 small Corn tortillas
- 0.5 cup Fresh cilantro
- 1 medium Lime
- 1 large Avocado
- 10 pieces Cherry tomatoes
- 0.5 medium Red onion
Instructions
Preheat your oven to 425°F (220°C).
Peel and dice the russet potatoes into small cubes.
In a large bowl, toss the potato cubes with olive oil, garlic powder, onion powder, ground cumin, smoked paprika, and ground black pepper until evenly coated.
Spread the seasoned potatoes onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 30 to 40 minutes, or until crispy and golden brown, stirring halfway through cooking to ensure even browning.
While the potatoes are baking, prepare the toppings: chop the cilantro, halve the cherry tomatoes, and thinly slice the red onion.
Cube the avocado and squeeze fresh lime juice over it to prevent browning, then gently mix.
Once the potatoes are done, heat the corn tortillas in a large skillet over medium heat for about 30 seconds on each side or until warm and pliable.
Assemble the tacos by placing a generous scoop of crispy potatoes onto each tortilla.
Top the potatoes with avocado, cherry tomatoes, sliced red onion, and cilantro.
Serve the tacos with lime wedges for drizzling, and enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 20.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5968 mg | 127% | |
*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.
