Spicy Potato Tacos
Savor the bold flavors of these Spicy Potato Tacos, a vegetarian delight that's as easy to make as it is irresistibly delicious. Featuring perfectly roasted russet potatoes seasoned with smoky paprika, earthy cumin, and a kick of chili powder, these tacos offer a mouthwatering balance of heat and crispiness. Wrapped in warm corn tortillas, they're topped with creamy avocado, tangy sour cream, and fresh cilantro for a vibrant burst of color and taste. Ready in just 45 minutes and perfect for weeknight dinners or casual gatherings, this recipe is a celebration of hearty textures and zesty flavors. Don't forget the lime wedges for a citrusy finishing touch!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Corn tortillas
- 1 large Avocado
- 0.5 cup Sour cream
- 0.25 cup Cilantro
- 1 large Lime
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and dice the russet potatoes into 1/2-inch cubes.
In a large bowl, toss the diced potatoes with olive oil, smoked paprika, cumin powder, chili powder, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until potatoes are golden and crispy.
While the potatoes are baking, prepare the toppings: slice the avocado, chop the cilantro, and cut the lime into wedges.
Once the potatoes are cooked, remove from oven and let them cool slightly.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
To assemble the tacos, fill each tortilla with a portion of the spicy roasted potatoes.
Top with avocado slices, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 4.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1246 mg | 27% | |
*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.
