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Potato Tacos

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Crispy seasoned potatoes tucked into warm tortillas and finished with crunchy cabbage, avocado, salsa, cilantro, and fresh lime. These easy potato tacos are satisfying, budget-friendly, and simple to customize with your favorite toppings.

Ingredients

  • Russet or Yukon Gold potatoes
  • Olive oil or avocado oil
  • Chili powder
  • Ground cumin
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Salt
  • Freshly ground black pepper
  • Corn or flour tortillas
  • Shredded cabbage or lettuce
  • Diced tomatoes or pico de gallo
  • Sliced avocado
  • Fresh cilantro
  • Crumbled queso fresco or cotija, optional
  • Sour cream or Mexican crema, optional
  • Salsa
  • Fresh lime wedges

Instructions

  1. Preheat the oven to 425°F (220°C). Wash and scrub the potatoes, then cut them into small, evenly sized cubes. Leave the skins on or peel them if preferred.
  2. Place the potatoes in a large bowl. Add the oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 30–40 minutes, flipping halfway through, until browned and crispy outside and tender inside.
  4. While the potatoes roast, prepare the toppings by shredding the cabbage, dicing the tomatoes, slicing the avocado, chopping the cilantro, and cutting the lime into wedges. Prepare the salsa, cheese, and crema as desired.
  5. Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side. Alternatively, wrap several tortillas in foil and warm them briefly in the oven.
  6. Divide the crispy potatoes among the warm tortillas. Top with cabbage, tomatoes or pico de gallo, avocado, cilantro, optional cheese and crema, and salsa.
  7. Finish each taco with a squeeze of fresh lime juice and serve immediately while the potatoes are hot and crispy.

Notes

  • Russet potatoes produce especially crispy edges and fluffy centers, while Yukon Gold potatoes have a slightly creamier texture.
  • For spicy potato tacos, add cayenne, crushed red pepper, or minced jalapeño and serve with spicy salsa or hot sauce.
  • For potato and black bean tacos, add seasoned black beans to the crispy potato filling.
  • For cheesy tacos, add Monterey Jack, cheddar, queso fresco, or cotija.
  • For a vegan variation, omit dairy cheese and crema and use avocado or dairy-free crema instead.
  • Store leftover cooked potatoes separately from tortillas and fresh toppings in the refrigerator for 3–4 days.
  • Reheat potatoes in a 400°F (200°C) oven for 8–10 minutes or an air fryer at 375°F (190°C) for 3–5 minutes to restore crispness.
  • Serve with Mexican-style rice, black beans, refried beans, corn salad, guacamole, chips and salsa, or a fresh cabbage salad.

Nutrition

Find it online: https://thefamilycooking.com/potato-tacos/