Soy-Free Spicy Potato Tacos
Packed with vibrant flavors and perfect for any plant-based meal, these Soy-Free Spicy Potato Tacos are a healthy, satisfying twist on classic tacos. Featuring golden, crispy Yukon Gold potatoes seasoned with a smoky blend of paprika, cumin, chili powder, and garlic, these tacos bring a bold, savory kick without relying on soy or processed ingredients. The addition of a refreshing lime-infused cabbage and carrot slaw provides a delightful crunch, while creamy sliced avocado balances the spice. Ideal for weeknight dinners or casual gatherings, this recipe is quick to prepare, taking only 50 minutes from start to finish. Serve these tacos on warm corn tortillas, and elevate the heat with a drizzle of hot sauce for those who love spice. Perfect for vegan and gluten-free diets, these tacos are a flavorful, wholesome choice that will impress your taste buds and your guests.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 small Corn tortillas
- 2 cups (shredded) Red cabbage
- 1 large (grated) Carrot
- 0.25 cup (chopped) Fresh cilantro
- 2 tablespoons Lime juice
- 1 large (sliced) Avocado
- for serving Hot sauce (optional)
Instructions
Wash and dice the potatoes into small bite-sized cubes (approximately 1/2 inch).
Bring a medium pot of water to a boil. Add the diced potatoes and parboil them for 5 minutes. Drain and set aside to cool slightly.
Preheat a large skillet or non-stick pan over medium-high heat and add the olive oil.
In a small bowl, mix together smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper.
Add the parboiled potatoes to the skillet and sprinkle the spice mixture evenly over them. Toss to coat the potatoes in the spices.
Cook the potatoes for 15–20 minutes, stirring occasionally, until they are crispy and golden brown. Remove from heat and set aside.
In a medium mixing bowl, combine shredded red cabbage, grated carrot, chopped cilantro, and lime juice. Toss to create a simple lime slaw. Adjust seasoning with a pinch of salt if needed.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
Assemble the tacos by layering crispy spiced potatoes, lime slaw, and avocado slices in each corn tortilla.
Optional: Drizzle with your favorite hot sauce for an extra kick of heat.
Serve immediately and enjoy these delicious soy-free spicy potato tacos!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 294.1 g | 107% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 18.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5513 mg | 117% | |
*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.
