Description
These crispy, spicy potato soft tacos are packed with bold flavors and fresh ingredients. Roasted, seasoned potatoes are wrapped in warm tortillas and topped with avocado, sour cream, cilantro, and a splash of hot sauce. This easy vegetarian taco recipe is perfect for a quick dinner or meal prep.
Ingredients
Scale
For the Potatoes:
- 3 large potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
For the Tacos:
- 6 small flour or corn tortillas
For the Toppings:
- Shredded lettuce
- Avocado or guacamole
- Fresh cilantro
- Sour cream (or dairy-free alternative)
- Shredded cheese (optional)
- Hot sauce
Instructions
- Preheat oven to 425°F (220°C).
- Dice and season potatoes with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Warm tortillas in a dry skillet for 30 seconds per side.
- Assemble tacos by filling each tortilla with crispy potatoes.
- Add toppings like lettuce, avocado, cilantro, sour cream, cheese, and hot sauce.
- Serve immediately and enjoy!
Notes
- Use Yukon Gold or Russet potatoes for the crispiest texture.
- Add pickled jalapeños or extra hot sauce for more spice.
- Store leftover potatoes in the fridge for up to 4 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican