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Spicy Potato Soft Tacos

December 22, 2014 By Phillip @ SouthernFATTY.com 9 Comments

Spicy Potato Soft Tacos

 

Tacos are a staple in my house on nights when I come home late and don’t feel like making anything with much effort. In all honesty, I bet I end up making some taco variation on a weekly basis. Have some extra chicken? Taco it. A bit of ground beef? Taco it. Until now, I had produced mostly tacos with some sort of meat protein as the main ingredient. This has totally broken that cycle–

 

Spicy Potato Soft Tacos– Crispy, oven-baked & seasoned potatoes with a spicy sriracha lime cilantro sauce.

 

Preparing Potatoes to Bake

 

The star of this quick concoction could be debated. It could be the crispy potatoes with a smooth, fluffy interior, or perhaps the spicy sriracha-based cilantro lime sour cream sauce. We might as well go ahead and call it a tie, because they are both absolutely delicious!

 

Crispy Potatoes for Tacos

 

These tacos may sound somewhat familiar if you venture out into such fine dining establishments as I have recently. You know the one… Cardboard-like nachos, belly-aching quesadillas, and these recently added dollar menu jewels. Good ol’ T-Bell.

 

I have been addicted to these simple tacos since their recent addition to the menu. Finding a good homemade recipe to replace them was quickly added to my To Do list.

 

Spicy Cilantro Lime Sriracha Sauce

 

Let’s talk about this sauce. This sauce has been my go-to spicy sauce for everything from fish to burgers to tacos. It’s incredibly simple and can be blended to add just a tingle or knock your britches off– whatever you prefer. Sour cream, a bit of freshly chopped cilantro, a bite with a splash of lime juice and some spicy, flavorful sriracha.

 

Check out some of the other recipes that we have used sriracha in while you’re at it.

 

Spicy Crispy Potato Tacos

 

Taco Tuesday is definitely going to make an encore appearance throughout the week with these!

 

 

Spicy Potato Soft Tacos
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Spicy Potato Soft Tacos -- Crispy, oven-baked potatoes with a spicy cilantro sriracha lime sauce for the perfect homemade soft tacos.
Serves: 4 tacos
Ingredients
Taco Fillings
  • 1 Russet potato, cubed
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • cajun seasoning, to taste
  • lettuce, salsa, avocado, cheese by choice
  • tortillas
Spicy Sauce
  • ½ cup sour cream
  • 1-2 tablespoons sriracha
  • ½ tablespoon cilantro, chopped
  • ½ tablespoon lime juice, freshly squeezed
Instructions
Crispy Potatoes
  1. Preheat oven to 425 F.
  2. Rinse cubed potatoes in cold water several times until water is clear.
  3. In a microwave safe large bowl, place potatoes and cover with water (about an inch over).
  4. Cover with plastic wrap and poke a few holes in the top.
  5. Microwave on high power for about 5 minutes. You want a knife to just pass through when poked. They shouldn't be too soft, though.
  6. Drain water completely.
  7. In a bowl, drizzle olive oil and seasonings on potatoes.
  8. Use a wooden spoon to stir the potatoes. This will create a rough texture that will aid in the crisping. (See the image in the blog post for an example.)
  9. On a paper-lined baking sheet, spread potatoes out in single layer.
  10. Bake for 15 minutes, flip, bake an additional ~10 minutes until golden and crispy.
Sauce
  1. For sauce, combine sour cream, sriracha, lime juice and cilantro. Set aside.
Finish Tacos
  1. In tortilla, add warm, crispy potatoes. Top with toppings and spicy sauce.
  2. Enjoy!
  3. --More on SouthernFATTY.com--
Notes
2014 - SouthernFATTY.com
Nutrition Information
Serving size: 1 taco
3.5.3226

 

 

Filed Under: Mains / Entrées, Vegetable Tagged With: cilantro, crispy, Mexican, potatoes, spicy, sriracha, tacos

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  1. Joe

    April 10, 2020 at 11:15 am

    Nice recipe will try it. You can actually get the Baja sauce now which is exactly the same as Taco Bell… gonna do this up soon.

    Reply
    • Phillip @ SouthernFATTY.com

      May 3, 2020 at 8:45 pm

      Yesssssss! Do it, do it.

      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply
  2. Robbert

    March 4, 2019 at 6:09 pm

    This was a great way to make dinner in a hurry, plus it is cold dnow on the ground and more of the same for tomorrow. We have everything but the sriruche – noe we do have a spicy dipp for lite sour cream with every thing , two teaspoonful to a cup of sour cream.
    Thanks from “what to do for dinner and the kids” oh ,please no email listing, we have kids, in school. Thanks.

    Reply
    • Phillip @ SouthernFATTY.com

      March 16, 2019 at 2:42 pm

      So glad you enjoyed it! No worries — I don’t add anyone to my emails unless they sign up on the site.

      Reply
  3. Angela Roberts

    December 23, 2014 at 7:20 am

    Don’t you dare even mention Taco Bell near your delicious food. No contest. Not in the same world. I love this concoction of potatoes and avocado. You could easily add in a scrambled egg too. Great recipe.

    Reply
  4. CarrieN

    December 22, 2014 at 2:41 pm

    OMG. I am so addicted to these from TB. I just had one of these today (okay two). That won’t stop me from making these tonight however. Thanks so much from making a recipe.

    Reply
    • Phillip @ SouthernFATTY.com

      December 22, 2014 at 2:41 pm

      Hah! I feeeel ya, Carrie. No judging here 🙂 If you want to get a bit closer to their version, consider adding some chipotle in adobo sauce to the sour cream mix. Pretty sure that’s where their heat comes from instead of sriracha. Let me know how they turn out!

      Reply
      • CarrieN

        December 30, 2014 at 2:11 pm

        I made these last week over the break and let me tell you they were amazing! I made both sauces and both were well liked but i think the chipotle one was slightly better (only by thismuch).

        Reply
        • Phillip @ SouthernFATTY.com

          December 30, 2014 at 2:13 pm

          Great! I’ll have to give that a try. I make the sriracha one fairly often and it just seemed easier to throw together at the time I was making these for dinner. Glad you enjoyed them!

          Reply

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