Every time we go to a Mexican restaurant, I can almost guarantee that my husband will order one of two things: fajitas or potato tacos. He
loves them. I decided to make them at home, and they were a tasty change to our menu this week!
10 minPrep Time 35 minCook Time
45 minTotal Time
2 large russet potatoes, cut into bite-size pieces 1 Tablespoon olive oil 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder salt and pepper, to taste 6-8 taco-size tortillas (you can use corn or flour) 1 cup pico de gallo, for topping 1 diced avocado, for topping chopped cilantro, for topping cotija cheese, for topping
Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes. In a small bowl, mix together cumin, paprika, garlic powder, onion powder, and salt and pepper. Sprinkle over the potatoes and once again, use your hands to incorporate spices over the potatoes. Bake for 35-45 minutes, until they start to turn a golden-brown, flipping once. When finished baking, remove from the oven, and split evenly into tortillas. Top with pico de gallo, avocado, cilantro, and cotija cheese.
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