Spicy Potato Tacos (Printable Version)
Tender spiced potatoes layered in warm tortillas, topped with creamy sauce and fresh pico de gallo for a quick, tasty meal.
# Ingredients Required:
→ Potatoes and Spices
01 -
900 grams potatoes
02 -
2 tablespoons vegetable oil
03 -
2 large garlic cloves, minced
04 -
1 tablespoon chili powder
05 -
1 teaspoon salt
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon ground coriander
08 -
1/4 teaspoon cayenne pepper
→ Sauce
09 -
60 milliliters sour cream or plain yogurt
10 -
60 milliliters mayonnaise
11 -
1/2 jalapeño pepper, minced, seeds removed
12 -
60 milliliters finely minced fresh cilantro
13 -
1 teaspoon fresh lemon juice
14 -
2 to 4 teaspoons water
15 -
1/8 teaspoon salt, to taste
→ Assembly
16 -
8 corn tortillas
17 -
Pico de gallo, to taste
18 -
Fresh chopped cilantro and sliced jalapeños, for garnish
# Guide to Cooking:
01 -
Peel and dice potatoes into 1.25 cm cubes.
02 -
Heat vegetable oil in a large non-stick skillet over medium heat. Add potatoes, garlic, chili powder, salt, cumin, coriander, and cayenne pepper. Stir to coat evenly.
03 -
Spread potatoes evenly, cover skillet with lid, and cook for 15 minutes or until tender, stirring occasionally and reducing heat if browning too quickly.
04 -
Combine sour cream (or yogurt), mayonnaise, minced jalapeño, cilantro, lemon juice, salt, and enough water to achieve desired sauce consistency without thinning excessively.
05 -
Warm corn tortillas. Layer each tortilla with seasoned potatoes, drizzle with sauce, top with pico de gallo, and garnish with cilantro and jalapeño slices before serving.
# Extra Suggestions:
01 -
Adjust cayenne pepper to customize spice level. Serve immediately for optimal flavor and texture. Adding a squeeze of lime juice enhances brightness.