Spicy Potato Tacos

Mexican-inspired Spicy Potato Tacos are quick, flavorful, and satisfying vegetarian taco recipe. Tender, skillet-cooked potatoes seasoned with bold Mexican spices are topped with a creamy sauce and fresh pico de gallo.

The original potato taco recipe didn’t include pickled onions. But after trying them on my sweet potato and black bean tacos, I decided to add them here too—and they add such a delicious burst of flavor! I’ve included a quick pickled onion recipe in the notes, or you can grab a jar from Trader Joe’s for an easy shortcut.

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

for the potato filling

2 pounds potatoes Russet or Yukon gold
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 to ½ teaspoon cayenne pepper powder

for the sauce

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

to finish the tacos

8 corn tortillas
pico de gallo
pickled red onions

Instructions

Make potato filling: Peel the potatoes and cut them into ¼ to ½ inch cubes. Heat a large nonstick skillet over medium heat and add the oil. Once hot, add the potatoes, garlic, chili powder, salt, cumin, coriander, and cayenne. Stir well so the potatoes are evenly coated with the spices.
Spread the potatoes into an even layer, cover the skillet, and cook for about 15 minutes, or until they’re tender. Stir every few minutes so they cook evenly, and lower the heat if they start browning too quickly.
👉 While the potatoes are cooking, make the sauce, prep the pico de gallo, and warm the tortillas. By the time the potatoes are ready, everything else is done—so you can have dinner on the table in under 30 minutes!
Make sauce: Stir all the sauce ingredients together in a bowl. If it feels too thick, add a little water at a time until you reach your desired consistency. Just be careful not to add too much—you want the sauce creamy and drizzleable, not watery.
Serve: Layer each warm tortilla with a generous scoop of the seasoned potatoes, then drizzle with the sauce, and top with fresh pico de gallo and pickled red onions. Finish with chopped cilantro and sliced jalapeños for a little extra freshness and heat. Enjoy!

Video

Notes

To make quick pickled onions:

1 small red onion

1 cup white vinegar

2 tablespoons lemon juice

1 ½ tablespoons sugar

1 teaspoon salt

Thinly slice the onion and place it in a glass bowl.
Add the vinegar, lemon juice, sugar, and salt to a small saucepan and place over medium heat. Stir until the sugar and salt have completely dissolved. Once the mixture comes to a gentle boil, pour it over the onions.
Let the onions cool to room temperature, then cover and refrigerate. They’ll keep well in the fridge for up to 2 weeks and become even more flavorful as they sit.

Pickled onions: Don't skip them! They add a bright, tangy flavor that perfectly balances the sweet potatoes and creamy avocado sauce, making these tacos incredibly delicious. You can make your own or buy them ready-made from stores like Trader Joe's or Costco.

Use Yogurt - Use plain yogurt instead of sour cream.

Best potatoes to use - Use Yukon Gold or Russet variety.

Tortillas - Use yellow or white corn tortillas.

Nutrition