Crispy Potato Tacos With Jalapeño Cilantro Sauce
These crispy potato tacos with jalapeño cilantro sauce are a great meatless option! Taco seasoned potatoes are sautéed until crispy and stuffed into a flour tortilla, layered with a refried bean mixture. Topped with fresh peppers, lettuce and avocados. Drizzled with a delicious, homemade jalapeño cilantro sauce!
Who would have thought to put potatoes in a taco?! These crispy potato tacos with jalapeño cilantro sauce are interestingly tasty, and delicious!
Before I get too deep into my post, I want to apologize for the horrible quality and lighting of these photos. It’s that time of the year when it gets dark way before dinner time, and my natural lighting is non existent. I’m in the process of working on a better, night time photography/lighting solution!
Tacos are one of my favorite foods. Fish tacos being my absolute favorite! But, it’s nice to switch things up. I try my best to stay away from meat, as much as a I can. I guess you could call me a “flexitarian”!
These tacos were SUPER filling, which I love! If I can get away with eating less than a serving of something, and being full…bring it on!
The inside of the tacos are layered with a black bean and refried bean mixture. So there is a huge amount of protein right there. Then you have your potatoes…more protein!
I must say, my favorite part of these tacos was the jalapeño cilantro sauce! The sauce is always the best part. SO much flavor that brings all of the flavors together.
Do you put together your own taco seasoning? or do you buy it already made/packaged at the store? I used to buy mine in those little packets, that also have TONS of sodium in them. Now, I just make my own, which is so easy. Mix some chili powder, cumin, paprika, garlic powder and salt. Thats it!
These potatoes were delicious on their own! Crispy, and tasty!
Cilantro is a very controversial herb, so I’ve heard. You either like it or hate it. I guess it has something to do with your genes? and some people think it tastes like soap. But I guess my genes are on cilantros side, because I love it!
Jalapeños, lime juice, cilantro and garlic. Those four simple ingredients create the most refreshing and festive flavors!
I used tamed jalapeños that come in the jar. You can use fresh jalapeños if you love your hot and spicy foods. I’m more of a tamed spice gal.
If you do make these tacos, I hope you enjoy them! I’d love to hear your thoughts and see your results! Feel free to tag me @thehungrylyoness on Instagram of Facebook of your results and thoughts!
Make sure to check out my other taco recipe for roasted sweet potato tacos! https://thehungrylyoness.com/2019/11/17/roasted-sweet-potato-tacos/
Crispy Potato Tacos With Jalapeño Cilantro Sauce
Ingredients
- 1 lb. Yellow potatoes, peeled and cut into small cubes about 3 medium potatoes
- 2 tbsp Olive oil
- 1 Red bell pepper, diced
- 1 Avocado, diced
- 1 15 oz. Can of black beans, rinsed and drained
- 1 15 oz. Can of refried beans
- 8 Taco size flour tortillas
- 2 cups Lettuce, chopped
- 1/2 tsp Ground cumin
- 1/2 tsp Chili powder
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
For Jalapeño Cilantro Sauce
- 1/2 cup Lite sour cream
- 1/4 cup Jarred jalapeños OR two fresh jalapeños cut up I used tamed jarred jalapeños
- 2 Garlic cloves, peeled
- 1/2 Lime, juiced Save other half to garnish tacos
- 1/4 cup Olive oil
- 1 tbsp Apple cider vinegar
- Salt, to taste
Instructions
- First you want to make your jalapeño cilantro sauce.
- In a food blender or any type of blender, add your sour cream, jalapeños, garlic cloves, lime juice, olive oil, salt and apple cider vinegar. Blend until everything is well pureed and turns into a liquid sauce.
- Cover and set aside.
- Bring a large pot filled halfway with water and salt to a boil. Add cut up potatoes and let boil for about 7-10 minutes, or until fork tender. Drain the potatoes.
- Heat 2 tbsp of olive oil in large skillet over medium high heat. Add potatoes to skillet, along with cumin, chili powder, paprika, garlic powder and salt. Mix together so each potato gets seasoned. Sauté for about 5-7 minutes, until potatoes start to brown and crisp up.
- While potatoes are cooking, place your black beans and refried beans in a small saucepan to heat up over medium heat.
- Wrap the tortillas in a damp paper towel and heat in microwave for 25-30 seconds.
- To assemble tacos, spread some bean mixture on bottom, followed by potatoes, red peppers, avocados, lettuce and jalapeño cilantro sauce. Sprinkle some chopped cilantro on top (optional). Serve with lime wedges (optional).
- Enjoy!
Notes
