Spicy Potato Tacos

two assemble potato tacos in a pink plate.

Spicy Potato Tacos are a quick, flavorful, and satisfying 30-minute vegetarian dinner. Tender, skillet-cooked potatoes seasoned with bold Mexican spices are topped with a creamy sauce and fresh pico de gallo. It is perfect for busy weeknights, it’s sure to become a staple in your dinner rotation.

Course Dinner

Cuisine Mexican

Keyword potato tacos, potato tacos recipe, spicy potato tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings tacos

Calories 241kcal

Author Maria Doss

Ingredients

Potato filling

2 pounds potatoes
2 tablespoons vegetable oil
2 large garlic cloves minced
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon cayenne pepper powder

Sauce

¼ cup sour cream or use plain yogurt
¼ cup mayonnaise
½ cup finely minced cilantro
½ jalapeño pepper minced (remove seeds to make it less spicy)
1 teaspoon lemon juice
⅛ teaspoon salt or to taste
2 to 4 teaspoons water

Additional ingredients

8 corn tortillas
Pico de gallo

Instructions

Make potato filling

Peel and chop potatoes into ½- inch dice.
Place a large non-stick skillet over medium heat and add vegetable oil. When hot, add potatoes, garlic, chili powder, salt, cumin, coriander and cayenne pepper powder.
Stir well to coat the potatoes evenly with the spices. Spread them into an even layer, cover the pan with a lid, and cook for about 15 minutes, or until the potatoes are tender.
Tip: Stir occasionally to ensure even cooking, and reduce the heat if the potatoes start to brown too quickly.
While the potatoes cook, prepare the sauce, pico de gallo, and warm the tortillas.

Sauce and Assembly

To make the sauce, simply stir all the sauce ingredients together in a bowl. If the sauce is too thick, add a small amount of water to reach your desired consistency, but be careful not to make it too watery.
To serve, layer each warmed tortilla with a portion of the seasoned potatoes, then drizzle generously with the sauce and top with pico de gallo. Finish with a sprinkle of chopped cilantro and sliced jalapeños. Enjoy!

Video

Notes

Potato filling can be stored in the refrigerator for up to 4 days.

Skip the tortillas and serve the potato filling and all the toppings in crisp lettuce cups.

Warm your tortillas on the stovetop or in the microwave.

Nutrition