Taco bell spicy potato soft taco

Taco Bell Spicy Potato Soft Taco
Summary Not available
Total time : 25 mins
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Taco Bell Spicy Potato Soft Taco

Summary Not available
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: 10-30 min
Person: 4
Calories: 537kcal

Materials

  • 2 Russet potatoes
  • 120 g 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
  • 120 g Cheddar cheese
  • 240 g shredded lettuce
  • 120 ml sour cream
  • 80 g mayonnaise
  • 1 tbsp 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

Instructions

  • 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

Notes

No extra notes

Nutrition

Calories: 537kcal | Carbohydrates: 65g | Protein: 13g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 953mg | Potassium: 654mg | Fiber: 4g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 4mg

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