Spicy Potato Soft Taco
Servings: 6
Ingredients
Taco Shells
- 2 3/4 cup all purpose flour
- 5/6 cup water
- 1 tsp sea salt
- 1 tbsp olive oil
Spicy Potatoes
- 6 small yukon gold potatoes peeled and diced
- 1/2 tsp dried marjoram
- 1 tsp hot paprika
- 1/2 tsp turmeric
- 1 tsp basil
Tacos
- 6 lettuce leaves
- 6 tsp vegan chipotle mayo
- 4 oz vegan mexican cheese
- 1 small chili pepper sliced or chopped
- 1 red onion sliced
- 1 tbsp fresh parsley
- 1 fresh rosmary sprig optional
Instructions
- Add the flour to a mixing bowl. Then, mix warm water with 1 teaspoon of sea salt and pour it into the mixing bowl.
- Add 1 tablespoon of olive oil and mix again. Turn it onto a floured surface, and knead for about 5 minutes. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Divide dough into 6 portions. On a lightly floured surface, roll each portion into a circle.
- Preheat a cast iron and cook taco shells over medium flame for about 1 minute on each side, until lightly browned. Keep taco shells warm.
- Meanwhile, toss potatoes with spices and 1 teaspoon of olive oil. Arrange the potatoes in the air fryer cooking basket. Cook your potatoes at 370 degrees F for about 20 minutes
- Once the potatoes are cooked, it’s time to assemble your tacos. Add one lettuce leaf to each taco shell. Add a generous amount of the potatoes to each taco shell and then drizzle with chipotle mayonnaise.
- Top with crumbled cheese, onion, peppers, and parsley. Fold up your taco and enjoy!
Notes
- makes 6 hearty tacos
- serving size 1 taco
- 14 ww points per taco (see post for ways to reduce points)
Nutrition
Serving: 1taco | Calories: 477kcal | Carbohydrates: 78.3g | Protein: 14.3g | Fat: 12g | Saturated Fat: 4.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.4g | Sodium: 152mg | Potassium: 845mg | Fiber: 5.8g | Sugar: 3.7g | Vitamin C: 36.1mg | Calcium: 161mg | Iron: 4.2mg