These Spicy Potato Soft Tacos are a healthier take on a Taco Bell favorite. Warm tortillas wrap around crispy, oven roasted potatoes that are topped with a chipotle southwest sauce, shredded iceberg and cheddar cheese. A deliciously spicy vegetarian taco!
In a mini food processor add the greek yogurt, mayo, chipotle pepper(s) with about a teaspoon of the adobo sauce, southwest and adobo seasoning and lime juice. Blend until smooth and season with kosher salt to taste. Refrigerate until ready to serve.
FOR THE TACOS:
Preheat your oven to 400° and lightly spray 2 metal baking sheets with olive oil spray.
Divide the cubed potatoes among the pans and drizzle each with 1 teaspoon olive oil.
Season each pan of potatoes with 1 tablespoon of adobo seasoning, 1 teaspoon paprika and season each pan with the kosher salt.
Roast in the oven for 25 minutes, do not stir, but rotate the pans halfway through.
Fill warm taco shells with potatoes, top the potatoes with the chipolte southwest sauce, lettuce and cheese.
For the adobo seasoning, you can make your own or buy it at the store. If you have my cookbook, you can find my homemade recipe on page 38.