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!
Log this recipe in SnapCalorie
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 |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 21.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5490 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.
