Potato Tacos
User Reviews
5
10 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4 people
-
Calories
469 kcal
-
Course
Main Course
Potato Tacos
Report
These potato tacos are made with roasted potatoes, Pepper Jack cheese, and a spicy yogurt sauce. They’re perfect for a weeknight dinner or to serve a crowd!
Share:
Ingredients
Potatoes:
- 2 russet potatoes large, baking
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder Or swap favorite seasoning
- ½ teaspoon onion powder
- ½ teaspoon red chili flakes
- 2 teaspoon salt
Spicy Yogurt Sauce:
- ½ cup yogurt plain, whole milk preferred
- 2 teaspoons hot sauce I used Cholula. Use more or less hot sauce depending on heat level of the hot sauce, favorite, mild
Taco Shells:
- 8 corn tortilla or flour tortilla
- oil a few drops, for brushing the pan
Taco Toppings:
- 4 ounces pepper jack cheese freshly grated
- 1 avocado thinly sliced
- ⅛ cup chives finely chopped
Extra Toppings (Optional):
- 1 lime cut into 8 wedges
- salsa
- hot sauce
Instructions
- Preheat the oven to 400ºF.
- Cut the potatoes into small cubes, about ¼" across.
- Lay the potatoes in a single layer on an unlined baking sheet. Drizzle with olive oil and toss the potatoes in the oil.In a small bowl, add the chili powder, garlic powder, onion powder, and red chili flakes. Stir to combine, and then sprinkle the spices over the potatoes.
- Bake potatoes for 20 minutes, and then turn the potatoes. Bake about 10 more minutes, or until potatoes are crispy.
- While the potatoes roast, mix yogurt and hot sauce together with a spoon.
- Brush a non-stick or cast iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.
- When the potatoes finish roasting, sprinkle with salt.
- To assemble the tacos, divide the potatoes, cheese, and avocado among the tortillas. Top each taco with a dollop of sauce and a few chives. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the potatoes and tortillas are still warm.
Notes
- Yields: Eight tacos. Serving size estimates two tacos per person.
- Nutrition Information: Assumes corn tortillas were used. Does not include optional extras.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
29mg
(10%)
Sodium
1427mg
(59%)
Potassium
865mg
(18%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
598IU
(12%)
Vitamin C
13mg
(14%)
Calcium
311mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 1427mg | 59% |
| Potassium | 865mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 311mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
Other Recipes
You'll Also Love
