Dinner

Spicy Potato Soft Tacos with Creamy Chipotle Sauce Recipe

ByCharlotte Montgomery January 28, 2026January 28, 2026

Introduction

These Spicy Potato Soft Tacos are a flavorful vegetarian twist on a classic favorite. Crispy, well-seasoned potatoes paired with a creamy chipotle sauce make for a satisfying and easy-to-make meal. Perfect for taco nights or casual gatherings.

A small white bowl filled with a crispy golden-brown fried piece on the bottom, topped with light green shredded lettuce, and drizzled with a creamy, light orange sauce. A woman's hand holds the bowl from the left side, with a white marbled surface and scattered light brown chips blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds of potatoes (Russet or Idaho are best)
2 tablespoons olive oil
1 tablespoon cornstarch
1 tablespoon all-purpose flour
¼ teaspoon baking powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon black pepper
¾ cup mayonnaise
1-3 chipotles in adobo sauce (depending on how spicy you want it)
2 tablespoons lime juice
¼ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon kosher salt
12 street taco size flour tortillas (4.5 inch)
2 cups shredded iceberg lettuce
¾ cup finely shredded cheddar cheese

Instructions

Step 1: Preheat the oven to 425℉. Wash the potatoes and cut them into bite-size pieces, leaving the skins on.
Step 2: Boil the potato pieces for about 8 minutes, until they can be easily pierced with a fork. Drain and transfer them to a large mixing bowl.
Step 3: In a small bowl, mix cornstarch, flour, baking powder, onion powder, garlic powder, paprika, salt, and black pepper.
Step 4: Toss the partially boiled potatoes with olive oil, then add the seasoning mixture and toss until the potatoes are well coated.
Step 5: Spread the seasoned potatoes in a single layer on a baking sheet. Bake at 425℉ for 40 minutes until golden and crispy, turning or scraping up if needed.
Step 6: While the potatoes bake, prepare the creamy chipotle sauce by blending mayonnaise, chipotles in adobo, lime juice, sugar, and the remaining garlic powder, onion powder, paprika, and salt until smooth. Refrigerate until ready to use.
Step 7: Reduce oven temperature to 300℉. Wrap the tortillas in aluminum foil and warm them in the oven for 10 minutes.
Step 8: To assemble, place a layer of crispy potatoes on each tortilla, drizzle with the chipotle sauce, then top with shredded iceberg lettuce and shredded cheddar cheese.

Tips & Variations

For extra crispiness, toss the potatoes once halfway through baking.
Adjust chipotle quantity in the sauce to control the heat level.
Try adding diced avocado or pickled jalapeños for more texture and flavor.
Use corn tortillas instead of flour for a gluten-free option.

Storage

Store any leftover cooked potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven at 400℉ for 10 minutes to restore crispiness. The sauce can be served cold or at room temperature. Warm tortillas before serving again.