If you’re nacho average taco lover (see what I did there?!) – then you’re going to love these spicy soft potato tacos! Somewhat similar to that fast food favorite, these tacos feature flour tortillas filled with spicy roasted potatoes, a creamy chipotle sauce (made from Greek yogurt!), and all your favorite toppings. Plus, it’s a great option for all your vegetarian pals.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the tacos, along with selected ingredient notes. Don’t be scared by the seemingly long ingredient list in the recipe card – most of it is simply seasonings you’ve probably got on hand.
- Potatoes – The best potatoes for roasting for these tacos are ones that fall in the middle of the starchy to waxy spectrum, like Yukon gold or white potatoes.
- Flour – You’ll toss the potatoes in this (along with some seasonings) which will help them crisp up even more on the outside.
- Flour tortillas – You’ll want small ones; typically a 6-inch diameter or labeled “taco” size. These scream fast-food favorite to me! But of course, you can also use corn tortillas if you’d prefer (if going for corn tortillas, I recommend giving ‘em a nice little char over the stove before using).
If you want to make the chipotle Greek yogurt sauce to go on top (highly recommend), here’s what you’ll need to make that, with selected ingredient notes:
- Chipotle peppers in adobo sauce – These add a great punch of flavor to the sauce used in this recipe. You can find ‘em in the “international” aisle of most supermarkets, typically located near the tortillas and taco seasonings. You can also find them at ethnic markets. You’ll have some extras leftover from this recipe; freeze them to use in future meals.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by tossing the potatoes with olive oil and the spice blend in a bowl. Make sure everything is well coated.
Pour the potatoes onto a baking sheet, making sure they’re spread out.
Roast in the oven, tossing half way through to ensure they get perfectly crisp on the outside and soft on the inside.
Meanwhile, get your sauce ready. Mix together the Greek yogurt, chipotle peppers, adobo, salt, and garlic powder.
Set out your toppings.
When the potatoes are done, load the tortillas up with the potatoes, then top with the lettuce, tomato, cheddar, and Greek yogurt sauce.
Now dig in! 🙂
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes, you can substitute sweet potatoes, but the recipe will have a different flavor profile. If you use sweet potatoes, try adding some pickled red onions instead of cheddar cheese as a topping.
The potatoes are best made the night you plan to enjoy them, as they’ll have the best texture when fresh from the oven. However, you can make them ahead of time if needed – simply bake then store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, air fryer, or microwave.
Sure, feel free to add other toppings of your choosing like avocado, salsa, grilled onions and peppers, shredded cabbage, grilled corn, refried beans, or anything you enjoy!
More Taco Recipes
If you’re looking for more delicious taco recipes, be sure to give one of these a try:
- BBQ cauliflower and chickpea tacos
- Mushroom tacos with pecan arugula salsa
- Slow cooker chicken tacos
- Mahi mahi fish tacos
I hope you enjoy these spicy potato soft tacos as much as I do! They’re a favorite when that running hanger hits during heavy training weeks. 😉 If you get a chance to try them, feel free to leave a recipe rating or comment below.
Spicy Potato Soft Tacos
Ingredients
For the roasted potatoes:
- 2 lbs. potatoes, diced into ½- to ¾-inch cubes (recommend white or Yukon gold potatoes)
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp cayenne
- ¼ tsp salt
For the chipotle sauce:
- 1 cup plain nonfat Greek yogurt
- 2 chipotle peppers, minced (from a can of chipotles in adobo)
- 1 tbsp adobo sauce from the can
- ¼ tsp salt
- ¼ tsp garlic powder
For serving:
- 10 small flour tortillas
- 2 ½ cups shredded lettuce
- 2 ½ cups chopped tomatoes
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, add the cubed potatoes and toss with the olive oil.
- In a small bowl, combine the flour, garlic powder, onion powder, paprika, cayenne, and salt. Add the seasoning mixture to the bowl with the potatoes, tossing until well coated.
- Pour the potatoes on a baking sheet. Bake at 400 degrees F for 22-30 minutes, tossing halfway through, until potatoes are cooked through and tender. (Smaller diced potatoes will be on the shorter end of the cooking time, larger diced potatoes will take a bit longer.)
- Meanwhile, as potatoes are baking, prepare the chipotle sauce. In a small bowl, combine the yogurt, chipotle peppers, adobo sauce, salt, and garlic powder.
- Serve the potatoes in small flour tortillas along with lettuce, tomatoes, cheddar cheese, and a spoonful of the chipotle sauce. Enjoy!
Notes
Nutrition
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