Taco Bell knew what they were doing with their Spicy Potato Soft Tacos. This homemade version is so so good and easy to make! Pair it with black bean soup for a super tasty dinner!
Who wouldn't want a tortilla filled with spicy crispy potatoes, piles of cheese, lettuce, tomatoes, and a creamy chipotle sauce? Also, you can either make the sauce at home or buy it at the store!
If you're looking for another Taco Bell copycat recipe, check out this Cheesy Bean and Rice Burrito. It's one of my favorite burrito recipes right now!
Reasons to try out these potato tacos
- Easy to make
- The creamy chipotle sauce is sooo good
- If you love carbs ( and who doesn't), these are carb heaven
🧀 Ingredients & Substitutions
Russet Potatoes: You'll need 2-3 medium potatoes or about one pound. Any kind of potato will work, but russet potatoes get the crispest.
Corn Starch: Corn starch absorbs the oil and helps the potatoes get crispy.
Taco Seasoning: I used 1 ½ tablespoons, which is slightly more than half of a taco seasoning packet.
Olive Oil: You need olive oil to make the potatoes crispy. If the potatoes look dry at any point, add more.
Shredded Cheddar Cheese: you can use cheddar, pepper jack, or a Mexican blend
Chipotle Sauce: made with sour cream, mayo, pickled jalapenos, and a few spices. It's spicy and so good!
Tortillas: I used 8-inch flour tortillas, the same as taco bell, but I think corn tortillas would also taste good
🔪 How to Make Spicy Potato Soft Taco
1. Cut Potatoes: Peal and cut the potatoes into ½-inch cubes.
2. Coat Potatoes: Toss the potatoes in taco seasoning and cornstarch. Then toss them in olive oil. Bake for 25-30 minutes, flipping halfway through.
3. Make Chipotle sauce: While the potatoes are cooking, make the chipotle sauce.
4. Assemble Taco: Once the potatoes are done, add lettuce, potatoes, cheese, tomatoes, and chipotle sauce to a warm tortilla.
Taco Bell sells its' creamy chipotle sauce at Walmart. If you don't want to make the sauce from scratch, you can always head to Walmart.
The ones at Taco Bell come with potatoes, chipotle sauce, cheese, and lettuce. I like to add diced tomatoes to this homemade version.
The potatoes aren't too spicy, but the chipotle sauce has some kick.
Use a knife to remove the sprout and a small part of the potato that surrounds the sprout.
Preheat the air fryer to 400F. Add diced potatoes to a bowl with 1 ½ tablespoons of taco seasoning & ½ tablespoon of olive oil (you don't need cornstarch). Cook for 10-15 minutes, shaking the basket halfway through. Salt to taste once done.
Spicy Potato Soft Taco
Spicy Soft Taco
- 2-3 medium russet potatoes about 1 pound
- 1 ½ tablespoon taco seasoning
- 1 tablespoon corn starch
- 3 tablespoon olive oil
- creamy chipotle sauce homemade or store bought*
- 8 8-inch tortillas
- 2 cups shredded lettuce
- 1 cup cheese like cheddar or Mexican blend
- optional toppings diced tomatoes. avocado, beans
Creamy Chipotle Sauce*
- 2 tablespoons sour cream
- 2 tablespoons light mayonnaise
- 1 tablespoon pickled jalapenos, diced optional
- 1 tablespoon pickled jalapeno juice optional
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 tablespoons water
- Heat oven to 425F and line a baking sheet with foil.
- Cut potatoes into ½-inch cubes.
- Place potatoes on the baking sheet. Toss them in taco seasoning and corn starch, then drizzle them in olive oil and toss the potatoes until they are well coated.
- Bake for 25-30 minutes, flipping the potatoes halfway through.
- While the potatoes bake, make the chipotle sauce by combining all of the ingredients together in a bowl.
- Take the potatoes out of the oven once they are brown and crispy, then salt to taste.
- Assemble your tacos by warming up the tortillas and adding lettuce, potatoes, cheese, and chipotle sauce to them.
More easy dinner recipes!
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
Did you make this recipe? Let me know!