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!
Servings: 4 people
Calories: 469kcal
Ingredients
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
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
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
