Low Sodium Spicy Potato Tacos
Satisfy your taco cravings with these mouthwatering Low Sodium Spicy Potato Tacos, a healthier twist on a comforting classic! Featuring crispy oven-roasted potatoes seasoned with smoky paprika, cumin, chili powder, and garlic, these tacos pack bold flavor without relying on excess salt. Perfect for heart-healthy eating, each taco is layered with vibrant toppings like creamy avocado, crunchy red cabbage, zesty lime, and a kick of jalapeño for a fresh balance of textures. Wrapped in warm corn tortillas and topped with hearty low sodium black beans, these tacos are easy to make, ready in under 40 minutes, and ideal for meatless Monday or any day you crave bold, guilt-free spice.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 8 small Corn tortillas
- 0.5 cup Fresh cilantro
- 2 tablespoons Fresh lime juice
- 0.5 cup (diced) Red onion
- 1 small (deseeded and finely diced) Jalapeño
- 1 large Avocado
- 1 cup (cooked, rinsed) Low sodium black beans
- 1 cup Shredded red cabbage
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel and dice the potatoes into small bite-sized cubes, about ½ inch pieces.
In a large bowl, combine diced potatoes, olive oil, smoked paprika, ground cumin, chili powder, garlic powder, and black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in an even layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
While the potatoes cook, prepare the taco toppings. Dice the red onion, finely chop the cilantro, deseed and dice the jalapeño, and shred the red cabbage. Cut the avocado into slices or mash it for a creamy topping.
Warm the corn tortillas either in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and place them in the warm oven for a few minutes.
Once the potatoes are done, assemble the tacos. Start by placing a layer of roasted potatoes onto each tortilla. Then, add a spoonful of black beans, a handful of shredded cabbage, and your desired amount of diced red onion, jalapeño, and cilantro.
Top each taco with a splash of fresh lime juice and a slice or scoop of avocado. Serve immediately and enjoy your Low Sodium Spicy Potato Tacos!
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 377.6 g | 137% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 20.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 7391 mg | 157% | |
*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.
