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Ingredients
For the Crispy Potatoes:
4 large russet potatoes, peeled and diced into small cubes
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
For the Tacos:
8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
½ cup diced red onion
½ cup chopped fresh cilantro
1 avocado, sliced
½ cup crumbled cotija cheese or feta cheese
Lime wedges, for serving
For the Creamy Sauce:
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
Salt and pepper, to taste
Directions
Preparing the Crispy Potatoes
Preheat the Oven: Preheat your oven to 425°F (220°C).
Season the Potatoes: In a large bowl, toss the diced potatoes with olive oil, chili powder, garlic powder, paprika, cumin, salt, and black pepper until evenly coated.
Bake the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, turning halfway through, until the potatoes are golden brown and crispy.
Making the Creamy Sauce
Prepare the Sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce (if using), salt, and pepper. Adjust seasoning to taste.
Assembling the Tacos
Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
Assemble the Tacos: Divide the crispy potatoes among the tortillas. Top with shredded lettuce, diced tomatoes, red onion, chopped cilantro, avocado slices, and crumbled cotija cheese.
Drizzle with Sauce: Drizzle the creamy sauce over the top of each taco. Serve immediately with lime wedges on the side.
Kitchen Equipment Needed
Large bowl
Baking sheet
Small bowl
Whisk
Skillet
Tips and Shortcuts
Potato Prep: To save time, you can peel and dice the potatoes ahead of time and store them in water in the refrigerator until ready to use.
Air Fryer Option: For a quicker and less oily option, cook the seasoned potatoes in an air fryer at 400°F (200°C) for about 15-20 minutes, shaking the basket halfway through.
Tortilla Warmer: If you have a tortilla warmer, use it to keep the tortillas warm while you assemble the tacos.
Variations
Spicy Potato Tacos: Add a chopped jalapeño to the potato mixture before baking for an extra kick.
Cheesy Potato Tacos: Sprinkle shredded cheddar or Monterey Jack cheese over the potatoes during the last 5 minutes of baking for a cheesy twist.
Sweet Potato Tacos: Substitute sweet potatoes for a different flavor profile. Follow the same seasoning and baking instructions.
How to Store Leftovers
Store any leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain their crispiness. Leftover tortillas can be stored in a plastic bag at room temperature.
Food and Drink Pairings
Crispy potato tacos pair wonderfully with a side of Mexican rice or a fresh corn salad. For drinks, consider serving with a cold beer, a refreshing margarita, or a chilled glass of agua fresca.
FAQ
Q: Can I use a different type of potato?
A: Yes, you can use any type of potato you prefer. Yukon gold or red potatoes work well, though cooking times may vary slightly.
Q: Can I make the sauce ahead of time?
A: Absolutely. The creamy sauce can be made up to 2 days in advance and stored in the refrigerator until ready to use.
Q: Are there any gluten-free options?
A: Yes, simply use corn tortillas instead of flour tortillas for a gluten-free version of these tacos.
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