Spicy Mexican Potato Tacos Recipe

Mexican Potato Tacos are made with spicy skillet cooked potato filling, quick cilantro lime sauce, pico de gallo and with all the taco fix-ins. Ready in 30 minutes, this a delicious vegetarian taco recipe for next taco Tuesday!

Course Tacos

Cuisine Mexican

Keyword potato tacos, potato tacos recipe, spicy potato tacos

Prep Time 25

Cook Time 15

Total Time 40

Servings tacos

Calories 266kcal

Author Maria Doss

Ingredients

Spicy Potatoes

2 pounds potatoes Yukon gold or russet
2 large garlic cloves chopped
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon cayenne pepper powder
2 tablespoons vegetable oil

Pico de Gallo

½ cup finely chopped Roma tomato
½ cup finely chopped onion
¼ cup finely chopped cilantro
1 jalapeño pepper finely chopped (remove seeds to make it less spicy)
1 teaspoon lime juice
Salt to taste

Cilantro Lime Sauce

¼ cup sour cream
¼ cup mayonnaise
½ cup finely minced cilantro
½ jalapeño pepper minced (remove seeds to make it less spicy)
1 teaspoon lime juice
1 to 2 tablespoons water
Salt to taste

Additional ingredients

8 corn tortillas
Chopped lettuce as required

Instructions

Peel and chop potatoes into about three-fourth inch dice. Add them into a large bowl along with all other ingredients (except vegetable oil) and toss well, until the spices evenly coats the potatoes.
Place a large non-stick skillet over medium heat and add vegetable oil. When hot, add potatoes, toss once, spread them into a single layer, cover pan with a lid and cook for about 15 minutes or until potatoes are tender (stir occasionally so that potatoes cook evenly and reduce heat if potatoes begin to burn).
Make pico de gallo, cilantro lime sauce and char tortillas in the mean time.
Make Cilantro Lime Sauce - Stir all cilantro lime sauce ingredients together in a small bowl, until evenly combined (add required water to make sauce slightly thinner, DON'T MAKE IT WATERY)
Char Tortillas - Turn your gas burner to medium-low and using tongs, place tortilla, one at a time, directly over the flame. As soon as it starts to brown, give a quick flip to color the other side and then take off heat. Alternatively, you can cook tortillas in a cast iron skillet - Place tortilla in a hot cast iron skillet, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides. Keep them warm wrapped in a clean kitchen towel.
Assemble - Top a tortilla with chopped lettuce, potatoes, a generous drizzle of cilantro lime sauce and pico de gallo. serve with additional lime wedges, chopped jalapeños and cilantro.

Video

Notes

Charred corn tortillas is optional, but it makes the tortilla pliable and helps in adding a touch of complex flavors. Keep them wrapped in a clean kitchen towel until serving time.

Make it gluten-free – Use gluten-free corn tortillas and please make sure that all other ingredients used are gluten free as well.

Types of potatoes – We love the buttery Yukon gold potatoes for this recipe. Russet potatoes or the regular yellow variety are all great options.

Nutrition