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Taco Bell Spicy Potato Soft Taco

Taco Bell Spicy Potato Soft Taco
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Crispy, seasoned potatoes are the star of this homemade Spicy Potato Soft Taco, wrapped in a warm flour tortilla with creamy jalapeño sauce, shredded lettuce, and cheddar cheese. The potatoes are parboiled then pan-fried until golden and crunchy, delivering a satisfying contrast to the cool, tangy sauce.

Ingredients

Scale
  • 1 1/2 pounds russet potatoes (about 4 medium), peeled and cut into 1/2-inch dice
  • Kosher salt, for boiling and seasoning
  • 3 tablespoons vegetable oil, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons pickled jalapeño brine (from a jar of pickled jalapeños)
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon garlic powder (for sauce)
  • 1 tablespoon finely chopped pickled jalapeño slices (optional, for sauce)
  • 4 small (6-inch) flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup (2 ounces) shredded cheddar cheese

Instructions

  1. Place the diced potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 5 to 6 minutes. Drain the potatoes in a colander and let them cool for 2 to 3 minutes, then spread them on a clean kitchen towel and pat dry thoroughly. Removing excess moisture ensures the potatoes will crisp during frying.
  2. While the potatoes cool, prepare the creamy jalapeño sauce. In a small bowl, whisk together the mayonnaise, sour cream, pickled jalapeño brine, lime juice, 1/4 teaspoon garlic powder, and chopped jalapeño slices (if using) until smooth. Set aside. This sauce can be made up to 3 days ahead and refrigerated.
  3. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, 1/4 teaspoon fine sea salt, and black pepper. Stir to evenly mix. Set the spice blend near the stove.
  4. Heat 2 tablespoons of the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat until the oil shimmers and flows like water, about 1 to 2 minutes. Carefully add the dried potatoes in a single layer—do not overcrowd; if needed, fry in two batches. Let the potatoes cook undisturbed for 3 to 4 minutes, until the bottoms are deep golden brown.
  5. Using a thin metal spatula, flip the potatoes and continue to cook, stirring occasionally, for another 4 to 5 minutes, until most sides are golden and crispy. Add the remaining 1 tablespoon of oil if the pan looks dry. The potatoes should be evenly browned and sound crunchy when stirred.
  6. Sprinkle the prepared spice blend over the crispy potatoes and toss to coat. Cook for 30 seconds more until fragrant, then remove the skillet from the heat. Taste and adjust salt if needed. Keep warm.
  7. Warm the flour tortillas: Using the same skillet (wiped clean) over medium heat, warm each tortilla for 20 to 30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap all tortillas in a damp paper towel and microwave for 30 seconds. Stack the warmed tortillas and cover with a clean towel to keep soft.
  8. Assemble the tacos: Lay a warm tortilla on a flat surface. Spoon about 1/4 cup of the seasoned potatoes down the center of the tortilla. Drizzle with 1 to 2 tablespoons of the creamy jalapeño sauce, then top with a generous pinch of shredded lettuce and about 2 tablespoons of shredded cheddar cheese.
  9. Fold the tortilla over the filling to create a soft taco. Serve immediately while the potatoes are still hot and crispy. For a more authentic presentation, serve on a small plate with extra sauce on the side.
  10. Repeat with the remaining tortillas and fillings. Eat with your hands, being careful of any loose potatoes. These tacos are best consumed right away, as the potatoes will soften over time.

Notes

Store components separately: fried potatoes in an airtight container in the refrigerator for up to 3 days, sauce in a sealed jar for up to 1 week, and tortillas at room temperature. To reheat, place the potatoes on a baking sheet in a 400°F (204°C) oven for 5 to 7 minutes until crisp. Microwaving will soften the potatoes. Assemble tacos just before serving for best texture. Freeze cooked potatoes in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months; reheat directly from frozen at 400°F for 10 to 12 minutes.

Nutrition

Keywords: spicy potato soft taco, Taco Bell copycat, vegetarian tacos, crispy potatoes, creamy jalapeño sauce, soft flour tortilla, weeknight dinner, Mexican-American recipe, potato taco, homemade fast food

Find it online: https://copycatkitchenco.com/taco-bell-spicy-potato-soft-taco/