Taco Bell Spicy Potato Soft Taco
Summary Not available
- 2 Russet potatoes
- 1/2 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 8 flour tortillas
- 1/2 cup Cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 adobo sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 teaspoons lime juice
Crispy potato instructions Heat oil in a deep fryer to 350 degrees
Wash and peel potatoes
Cut potatoes into ½ inch to ¾ inch cubes
Rinse potatoes off, and pat dry with a paper towel
Prepare seasoned flour for potatoes by combining flour, onion power, garlic powder, paprika, and cayenne pepper in a medium-sized bowl
Stir to combine
Drop potato chunks into the flour, and coat well
Shake off excess seasoned flour before placing potatoes to the deep fryer
Deep fry for about 10 to 12 minutes or until the potatoes are golden brown
Remove potatoes from the fryer, and drain on wire rack
Chipotle sauce Combine all sauce ingredients in a blender and puree for about 30 seconds
Store any unused sauce in an air-tight container
Taco Assembly Prepare tacos by warming tortillas for about 30 seconds in the microwave
Add two to three tablespoons of potatoes to each tortilla, drizzle on chipotle sauce, and top with shredded lettuce and cheese
No extra notes