Taco Bell Spicy Potato Soft Taco and Spicy Chipotle Sauce
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Clarks Condensed
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  • 1 large russet potato, cleaned and diced 1 tablespoon olive oil 1 heaping tablespoon white flour 1 teaspoon onion powder 1 teaspoon garlic powder ¼ teaspoon paprika ¼ teaspoon cayenne pepper Soft taco tortillas lettuce, shredded Tomatoes, diced Colby Monterrey Jack shredded cheese Spicy Chipotle Sauce (See recipe below) Instructions Preheat oven to 400 degrees. Place potatoes in a bowl and toss with olive oil. In another bowl, mix together the white flour, onion powder, garlic powder, paprika, and cayenne pepper. Toss with the potatoes until coated. Spread potatoes on a lightly oiled cooking sheet. Cook for 10 minutes, flip, and then cook for another 10 minutes. While the potatoes are cooking, heat a frying pan. Once fully heated, place tortillas on it and cook for about a minute on each side. No oil needed. Prepare chipotle sauce. Once the potatoes are done, let cool a few minutes then assemble tacos - tortilla, a spoonful of chipotle sauce, potatoes, lettuce, tomatoes, and cheese. 3.3.3077
  • Chipotle Sauce
  • ¼ cup sour cream or plain Greek yogurt ½ tablespoon white vinegar ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon sugar ⅛ teaspoon salt ⅛ teaspoon paprika ¼ teaspoon cumin ½ teaspoon chili powder Instructions Combine all ingredients in a small bowl and mix together until combined. Store in an airtight container in the refrigerator. 3.3.3077



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