Taco Bell made the poor decision in August of 2020 to get rid of the Spicy Potato Tacos off their menu. It was a deeply sad day for vegans everywhere. Since then I’ve coped by perfecting mine own at home. It’s not the same but it’s pretty close.
If you’re a Taco Bell executive reading this, please bring them back.
Yours Truly, Summer Sierra
Spicy Potato Tacos
Taco Bell abandoned us by getting rid of the Spicy Potato Taco off their menu. Have no fear, this recipe will fill that void.
Ingredients
- 1 Russet Potato
- 1/2 tsp Salt
- 1 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1 tsp Tumeric
- 6 Flour tortillas Preferrably mini small tortillas
- 2 cups Shredded Ice Burg Lettuce
- 2-4 tbsp Chiptole Sauce or Mayo I use Only Plant Based Foods Chiptole Mayo. You can also buy Taco Bell's offical chiptole sauce at your local grocery store.
- 1 cup Shredded mexican Cheese
Instructions
- Preheat oven to 400 degrees
- Chop potato into 1 inch cubes
- In a large bowl mix together olive oil, salt garlic powder, onion powder, paprika, and tumeric
- Lay on baking sheet and cook for 30 minutes, flipping half way
- Warm up tortillas for 5 minutes wrapped in aluminum foil
- To serve: lay tortilla on plate and top with cooked potatoes. Next, add lettuce, cheese, and chiptole sauce. Leave out cheese to make taco vegan.
