Whole30 Spicy Potato Tacos
Elevate your taco night with these irresistible Whole30 Spicy Potato Tacos! Perfect for clean eating, these tacos feature golden, roasted baby potatoes seasoned with smoky paprika, chili powder, and a kick of cayenne pepper. Served in crisp lettuce leaves for a grain-free taco shell, they’re topped with creamy avocado lime mash, fresh cilantro, crunchy red onion, and fiery jalapeño for a burst of bold flavor. Quick to prepare and packed with vibrant ingredients, this recipe is not only Whole30-compliant but also gluten-free, dairy-free, and vegan-friendly. Whether you're following the Whole30 program or simply looking for a healthier taco option, these spicy potato tacos are sure to become a dinner favorite!
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Recipe Information
Ingredients
- 1.5 pounds Baby gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 8 large leaves Lettuce leaves (for taco shells)
- 1 large Avocado
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro
- 0.5 cup Red onion
- 1 small Jalapeño
- 2 teaspoons Hot sauce (Whole30 compliant)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and dice the baby gold potatoes into small, bite-sized chunks (roughly 1/2-inch cubes).
In a large mixing bowl, combine the potatoes, olive oil, smoked paprika, garlic powder, chili powder, cumin, cayenne pepper, sea salt, 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 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
While the potatoes are roasting, prepare your toppings. Thinly slice the red onion, dice the jalapeño (removing seeds for milder heat, if desired), chop the fresh cilantro, and mash the avocado with lime juice in a small bowl to make a creamy avocado spread.
Once the potatoes are done roasting, remove them from the oven and allow them to cool slightly.
To assemble the tacos, use large lettuce leaves as the taco shells. Spread a layer of the avocado mash onto each leaf, followed by a generous scoop of the spicy roasted potatoes.
Top with sliced red onion, diced jalapeño, chopped cilantro, and a drizzle of hot sauce for extra spice.
Serve immediately and enjoy these flavorful Whole30-compliant spicy potato tacos!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 2.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1173 mg | 25% | |
*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.
