Low Sodium Spicy Potato Soft Taco
Elevate taco night with these irresistible Low Sodium Spicy Potato Soft Tacos, a healthier twist on a classic favorite. Perfectly roasted Russet potatoes coated in a medley of smoked paprika, cumin, garlic powder, and salt-free taco seasoning deliver bold, smoky flavors without sacrificing heart health. Nestled in warm corn or flour tortillas, these tacos are topped with crisp shredded lettuce, juicy diced tomatoes, and a zesty lime yogurt sauce that mimics sour cream with a lighter and low sodium alternative. Ideal for busy nights, this recipe comes together in under 40 minutes and serves as a satisfying vegetarian option for all. Garnish with fresh cilantro and a splash of low-sodium hot sauce, and you’ve got a taco that’s flavorful, colorful, and guilt-free.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt-free taco seasoning
- 6 small Corn or flour tortillas (low sodium)
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Low sodium plain yogurt (as a sour cream alternative)
- 1 tablespoon Lime juice
- 2 teaspoons Hot sauce (low sodium, optional)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Wash, peel (optional), and dice the potatoes into small, bite-sized cubes (around 1/2-inch pieces).
Place the diced potatoes into a large mixing bowl. Drizzle the olive oil over the potatoes and toss to coat evenly.
In a small bowl, combine smoked paprika, ground cumin, garlic powder, chili powder, and salt-free taco seasoning. Sprinkle this spice blend over the potatoes and toss again until all the potato cubes are evenly coated.
Spread the seasoned potatoes evenly on the prepared baking sheet. Ensure they are in a single layer to promote even cooking.
Bake the potatoes in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
While the potatoes are baking, prepare your toppings. Combine the low sodium yogurt and lime juice in a small bowl to create a tangy sauce.
Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds on each side or wrap them in foil and warm in the oven during the last 5 minutes of the potato baking time.
Once the potatoes are done, assemble the tacos. On each tortilla, layer a portion of the crispy potatoes, shredded lettuce, diced tomatoes, a drizzle of the lime yogurt sauce, and a few drops of low sodium hot sauce if desired.
Garnish with fresh cilantro and serve immediately.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 562 mg | 24% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 23.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4136 mg | 88% | |
*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.
