These are not your typical tacos. Crispy seasoned potatoes, crunchy lettuce, and a spicy chipotle sauce. They are delicious and you can add other toppings like avocado or diced tomatoes if desired. The sauce is also great on burritos, burrito bowls, grain bowls, etc. This recipe makes enough for about 16 tacos, depending on the size tacos you make.
Crispy Potato Ingredients:
3 lbs potatoes (I used golden potatoes)
2 tbsp cornstarch
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper (optional)
1/4 tsp black pepper
Spicy Chipotle Sauce:
1/4 cup raw soaked cashews (Soaked for 4-8 hours or boiled for 5-10 minutes then rinsed with cold water)
6-8 tbsp water
Juice from 1 lime
1 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp chipotle powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt or salt to taste
Other Ingredients:
Tortillas for serving (Use gluten free if desired)
Thinly sliced lettuce
Directions:
Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone baking sheet.
Clean your potatoes then chop them into small bite size pieces. You can peel your potatoes if desired. In a small bowl combine your cornstarch and all your spices for the potatoes. Evenly coat your potatoes with the spice mix, using your hands to make sure each potato is coated. You do not want any dry spots or clumps of the spice mix. If needed you can damp your hands to help incorporate the mix.
Evenly spread your potatoes onto your lined baking sheet and bake for 20 minutes.
Add 6 tbsp of water and all your other sauce ingredients to a blender, then blend until smooth. Add the remaining water if needed. Transfer the sauce to an air tight container and place in the fridge until ready to serve.
Flip your potatoes and cook for another 20-30 minutes then season with salt to taste.
Warm your tortillas if desired and serve.
Notes: Leftover sauce should stay good for up to a week in the fridge.
Comments