Potatoes in tacos are not a combination you see often. But once you try it, you will be hooked. These tacos have the crispy potatoes, pico de gallo, shredded lettuce, and a spicy creamy chipotle sauce. This recipe is actually a copycat of Taco Bell’s spicy potato soft taco. I love the idea but I didn’t love all the oil and not so fresh ingredients. Plus their chipotle sauce is not vegan and whats a taco with no sauce?
This recipe is a great for a weeknight dinner. It takes less than 30 minutes and most of that time is hands off while the potatoes bake. The chipotle sauce comes together quickly in the blender. It’s base is tofu so it adds a complete protein and lots of other healthy nutrients to the dish. I love recipes like this in the summer that really focus on fresh and light ingredients. Make your own pico de gallo for extra flavor. It’s easier than you think and only requires a few ingredients.
This recipe is made with healthy ingredients that will give you tons of energy without weighing you down. If you are trying to lose weight you need to try these tacos! They are oil-free, vegan, and whole food plant-based! You can enjoy this tasty meal without feeling bloated and guilty after.
Simple and fresh tacos filled with crispy potato, pico de gallo, shredded lettuce, and spicy chipotle sauce.
- 6 small tortillas
- 1 large russet potato, peeled and cubed
- 1 tbsp tahini
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- shredded lettuce
- pico de gallo**
- 1 12 oz package silken tofu
- 2 tbsp almond milk (plus more)
- 1 1/2 tbsp chipotle peppers
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Preheat oven to 350°. In a large bowl add potatoes, tahini, garlic powder, chili powder, cumin, and sea salt. Stir until potatoes are evenly coated. Spread potatoes on to a parchment lined baking sheet. Place in the oven for 10 minute, flip, then cook for 10 more minutes.
In a blender, add all ingredients for the spicy chipotle sauce. Blend on high until smooth, adding additional almond milk if it is too thick. Taste and add more chipotle peppers for spice if desired.
Wrap the tortillas in foil and warm in the oven for a few minutes.
To assemble tacos start with a flat tortilla then add potatoes, shredded lettuce, and pico de gallo. Top with a generous helping of spicy chipotle sauce. Enjoy!
**Try this homemade Pico De Gallo.
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