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
  1. Crispy potato instructions Heat oil in a deep fryer to 350 degrees

  2. Wash and peel potatoes

  3. Cut potatoes into ½ inch to ¾ inch cubes

  4. Rinse potatoes off, and pat dry with a paper towel

  5. Prepare seasoned flour for potatoes by combining flour, onion power, garlic powder, paprika, and cayenne pepper in a medium-sized bowl

  6. Stir to combine

  7. Drop potato chunks into the flour, and coat well

  8. Shake off excess seasoned flour before placing potatoes to the deep fryer

  9. Deep fry for about 10 to 12 minutes or until the potatoes are golden brown

  10. Remove potatoes from the fryer, and drain on wire rack

  11. Chipotle sauce Combine all sauce ingredients in a blender and puree for about 30 seconds

  12. Store any unused sauce in an air-tight container

  13. Taco Assembly Prepare tacos by warming tortillas for about 30 seconds in the microwave

  14. Add two to three tablespoons of potatoes to each tortilla, drizzle on chipotle sauce, and top with shredded lettuce and cheese

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