Mediterranean Diet Spicy Potato Tacos
Elevate your taco game with these vibrant Mediterranean Diet Spicy Potato Tacos, a flavorful fusion of crispy roasted potatoes and refreshing veggie toppings! Perfectly seasoned with smoky paprika, cumin, and a hint of cayenne pepper, the golden baby potatoes are the star of the show, complemented by a zesty salad of cherry tomatoes, cucumber, red onion, and fresh herbs. Finished with a creamy tahini-garlic sauce and served atop warm corn tortillas, each bite is a nutritious and satisfying taste of Mediterranean-inspired goodness. Quick to prepare in just 40 minutes, this vegetarian recipe is ideal for weeknight dinners or a crowd-pleasing taco night. Garnish with fresh parsley or mint for an extra burst of freshness and enjoy! Keywords: Mediterranean diet, spicy potato tacos, vegetarian taco recipe, roasted potatoes, tahini sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (halved) Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Corn tortillas (small)
- 1 cup (quartered) Cherry tomatoes
- 1 small (diced) Cucumber
- 0.25 cup (thinly sliced) Red onion
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon (chopped) Fresh mint
- 1 (juiced) Lemon
- 2 tablespoons Tahini
- 2 tablespoons Water
- 1 (minced) Garlic clove
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the halved baby potatoes, olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss to coat the potatoes evenly.
Spread the seasoned potatoes onto a baking sheet lined with parchment paper. Ensure they are in a single layer for even roasting.
Roast the potatoes in the preheated oven for 20-25 minutes, flipping once halfway through, until golden brown and crispy on the outside.
While the potatoes are roasting, prepare the fresh salad topping by combining the cherry tomatoes, cucumber, red onion, parsley, and mint in a medium bowl. Drizzle with half of the lemon juice and gently toss to combine. Set aside.
In a small bowl, whisk together the tahini, the remaining lemon juice, water, minced garlic, and a pinch of salt. Adjust the consistency with more water if needed to create a smooth, pourable sauce.
Warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side or wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Assemble the tacos by layering a portion of the roasted potatoes onto each tortilla, followed by a scoop of the fresh salad topping. Drizzle with the tahini sauce.
Serve immediately, garnished with additional parsley or mint if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 13.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2650 mg | 204% | |
| Iron | 10725.3 mg | 59585% | |
| Potassium | 3150 mg | 67% | |
*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.
