Potato Tacos
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!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 469kcal
Potatoes:
- 2 large Russet (baking) potatoes
- 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 plain yogurt (whole milk preferred)
- 2 teaspoons favorite (mild) hot sauce I used Cholula. Use more or less hot sauce depending on heat level of the hot sauce
Taco Shells:
- 8 tortillas (corn or flour)
- a few drops of oil (for brushing the pan)
Taco Toppings:
- 4 ounces Pepper Jack cheese, freshly grated
- 1 avocado, thinly sliced
- ⅛ cup finely chopped chives
Extra Toppings (Optional):
- 1 lime, cut into 8 wedges
- salsa
- hot sauce
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.
Yields: Eight tacos. Serving size estimates two tacos per person.
Nutrition Information: Assumes corn tortillas were used. Does not include optional extras.
Calories: 469kcal | Carbohydrates: 49g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1427mg | Potassium: 865mg | Fiber: 8g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 13mg | Calcium: 311mg | Iron: 2mg