Spicy Potato Soft Tacos

This Spicy Potato Soft Taco recipe is absolutely incredible! The vegetarian tacos are a tad spicy, tangy, sweet, hearty and satisfying. Easy-to-make, they always draw a crowd! They work perfectly for both for a big group at party, and for a small family dinner.

Seriously, make extra. These Spicy Potato Tacos are so good that everybody will definitely want seconds, thirds and fourths.

The combination of flavors and textures is insanely delicious! With spiced potatoes, pickled onions, and a refreshing and creamy slaw, they're sweet, spicy, tangy, rich and, crisp and creamy -- all at once!

(This is not a Taco Bell Copycat recipe, my spicy potato soft taco stands on its own as a delicious and unique recipe that I'm certain you'll find to be out of this world!)

The Ingredients

• mini corn or flour tortillas
• vegetable oil - Olive oil is also okay.
• Russet potatoes - Choose potatoes that are firm, smooth and free of sprouts.
• chipotle powder
• ground cumin
• shredded cabbage - If you're not purchasing pre-shredded cabbage, choose heads of cabbage that are heavy with firm outer leaves.
• grated carrot - If you're grating your own carrots, select firm, plump carrots, preferably without little roots on the bottom.
• Crema Mexicana - Or cream -- see recipe substitutions below.
• lime juice
• chipotles in adobo sauce - Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find it in any major grocery stores. In addition to a bit of heat, they add a delicious smoky flavor to recipes.
• red onion - Choose onions that are firm, heavy for their size and without bruises.
• tomato - Color and feel are the best cues to ripeness for tomatoes. Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be).
• avocado - Ripe avocados should yield to firm gentle pressure. they should feel only slightly soft.
• salt - I cook (and bake) with Kosher salt. I prefer for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
• sugar - We're only using a touch!

(See recipe card below for quantities.)

Substitutions

• Russet potatoes. The Russet potatoes can be substituted with Yukon Gold or Red potatoes.
• Cream Mexicana. Crema Mexicana is a creamy, subtly tangy condiment that’s similar to sour cream, only thinner. You can substitute it with sour cream, and add a touch of half and half or milk to thin it a bit.
• Vegan version. For a vegan version of this spicy potato soft taco recipe, make this pickled cabbage recipe instead of adding the Crema Mexicana to the cabbage as it says to do in the instructions. Shredded lettuce can also be used in lieu of the slaw.
• If you want to skip the tortillas, you can use iceberg lettuce or butter lettuce for wraps.

Variations

Like most tacos, spicy potato tacos can be made “your own”. You can add in other ingredients you like, and/or take out some you might not. Here are a few delicious add-ins:

• Cheese. Cheddar cheese or Pepper Jack would all be great.
• Guacamole. The tacos are great with guacamole, if you prefer it to the avocado slices. This guacamole recipe is fantastic.
• Salsa. Spicy flavors are delicious with fruit, so this Mango Salsa would be amazing with them. It includes avocado, so if you use it, I'd skip the sliced avocado in the recipe.
• Pickled jalapeño pepper slices. This will add even a touch more heat and tang.
• Cilantro. Since cilantro is a love-it-or-hate-it ingredient, you offer this as an option. I happen to love it, and I think it would beautifully brighten the taco bar.

Recipe Tips

• To save time, you can buy pre-shredded cabbage. It often comes in a mix of red and green, and sometimes with grated carrots, in which case you’d omit them from the ingredient list.
• If you shred your own cabbage, it’s easiest to do this with a food processor fitted with the grater attachment. Otherwise, you can slice it thinly with a Chef’s knife.
• The carrot adds nice a crunch and color, but it’s not imperative to the recipe if you want to skip it.
• These Potato Tacos have a medium spicy flavor, with a delicious kick. If you want more or less heat, you can adjust the chipotle powder or the chipotles in adobo sauce, or both.
• You can use flour or corn tortillas. It's always great to have the corn as an option for gluten-free eaters.
• Also, feel free to fry the tortillas the way I do in this recipe, for a crispy vibe.
• If you aren't making a huge batch, a great way to warm tortillas is over a flame on a gas burner.

How to Make Them

- The first step is to make lime pickled onions by soaking thinly sliced red onion in lime juice.

- Peel and dice the potatoes. Then in a large mixing bowl, mix the cut potatoes with oil, chipotle powder, ground cumin and salt.

- Heat a large skillet over medium-high heat and when it’s hot, sauté the potatoes, stirring every couple of minutes, until they’re golden. (For crispy potatoes, be sure the pan is hot before sautéing, and that the pan is large enough so they are in a single layer.)

- To make a creamy chipotle sauce, mix Crema Mexicana with lime juice, chipotles in adobo, salt and sugar. Then in a large mixing bowl, add this to the cabbage and carrots and stir to blend evenly.

- Warm the tortillas and then you can either put all of the components out in bowls for everyone to make their own taco, or assemble as follows: Place the tortillas on a clean, dry surface. Then divide everything evenly among them, in the center of the tortillas, in this order: potatoes, slaw, lime pickled onion, tomato and avocado.

(Or of course, in whatever order you like!)

(More detailed instructions are in the recipe card below.)

Serving Suggestions

• I don’t add too much to this meal — usually a salad and chips and salsa.
• I do love setting up a taco bar so there’s something for everyone. For a big crowd, I also add a protein choice, like pulled pork or fish.

More Vegetarian Recipes with Mexican Flavors

• Vegetarian Southwestern Casserole
• Mexican Black Beans From Scratch
• Chopped Mexican Salad with Pepitas
• Best Vegetarian Enchiladas Ever
• Cauliflower Tacos with Cashew Crema

Can you make them ahead?

Partially, yes.

• The lime pickled onions can be made up to a week ahead. In fact, I use them on so many things that I almost always have them at the ready in the refrigerator. Be sure they're in an airtight container.
• The slaw can be made a day ahead of time and kept refrigerated.
• The potatoes are best when they’re made close to serving time, so they keep their crispness.
• The tacos should be assembled just before serving.

I hope you try this recipe the next time you're craving tacos! I think you'll love potato tacos as much, if not more, than any other taco.

My family and I do! We can’t get enough.

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