Simple and fresh tacos filled with crispy potato, pico de gallo, shredded lettuce, and spicy chipotle sauce.
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.