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spicy potato tacos
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5 from 4 votes

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 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 469kcal



  • 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
  • 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