Description
This Spicy Potato Soft Taco recipe features crispy oven-baked seasoned potatoes wrapped in warm flour tortillas, topped with fresh shredded iceberg lettuce, melted cheddar cheese, and a zesty creamy chipotle sauce. Perfect for a flavorful vegetarian taco night, these tacos offer a delicious balance of spice, creaminess, and crunch with simple ingredients and straightforward preparation.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds of potatoes (Russet or Idaho, unpeeled, cut into bite-sized pieces)
- 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
Creamy Chipotle Sauce
- ¾ cup mayonnaise
- 1–3 chipotles in adobo sauce (adjust based on desired spice level)
- 2 tablespoons lime juice
- ¼ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
Additional Ingredients
- 12 street taco size flour tortillas (4.5 inches)
- 2 cups shredded iceberg lettuce
- ¾ cup finely shredded cheddar cheese
Instructions
- Preheat and prepare potatoes: Preheat the oven to 425℉. Wash and cut unpeeled potatoes into bite-sized pieces.
- Boil potatoes: Boil the potato pieces for about 8 minutes until easily pierced with a fork. Drain and transfer to a large mixing bowl.
- Mix seasoning: In a small bowl, mix cornstarch, flour, baking powder, onion powder, garlic powder, paprika, kosher salt, and black pepper.
- Season potatoes: Toss the boiled potatoes with olive oil, then add the seasoning mix and toss until evenly coated.
- Bake potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Bake at 425℉ for 40 minutes until golden and crispy, using a spatula to carefully remove them.
- Prepare chipotle sauce: Combine mayonnaise, chipotles in adobo, lime juice, sugar, garlic powder, onion powder, paprika, and kosher salt in a blender. Blend until smooth and refrigerate until ready to use.
- Warm tortillas: Reduce oven temperature to 300℉. Wrap tortillas in aluminum foil and heat for 10 minutes.
- Assemble tacos: Place crispy potatoes on each warm tortilla, drizzle with chipotle sauce, add shredded iceberg lettuce, and top with shredded cheddar cheese. Serve immediately.
Notes
- For extra crispiness, avoid overcrowding the baking sheet when roasting potatoes.
- The number of chipotles in the sauce can be adjusted according to your spice tolerance.
- If preferred, tortillas can be warmed on a skillet over medium heat instead of the oven.
- Russet or Idaho potatoes work best due to their texture when baked.
- Leftover chipotle sauce can be stored refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: spicy potato tacos, soft tacos, chipotle sauce, baked potatoes, vegetarian tacos
