Gluten-Free Spicy Potato Tacos

Transform taco night with these irresistible Gluten-Free Spicy Potato Tacos, a vibrant and satisfying dish that's ideal for anyone with dietary needs or a love of bold flavors. Featuring bite-sized russet potatoes tossed in a smoky, spice-packed blend of paprika, cumin, and chili powder, these tacos deliver a crispy, golden filling that's oven-roasted to perfection. Nestled in certified gluten-free corn tortillas and topped with fresh cilantro, zesty red onion, creamy avocado slices, and a squeeze of lime, each taco is a harmonious balance of textures and flavors. Quick to prepare in under an hour, these tacos are perfect for weeknight dinners or a flavorful addition to your next taco bar. For a customizable heat level, drizzle on your favorite gluten-free hot sauce and savor the ultimate gluten-free taco experience!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 3 tablespoons Olive oil
• 2 teaspoons Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 8 Corn tortillas (certified gluten-free)
• 2 tablespoons Cilantro, chopped
• 0.5 cup Red onion, diced
• 1 large Avocado, sliced
• 1 Fresh lime, cut into wedges
• 0 (optional, to taste) Hot sauce (gluten-free)

Directions

Step 1

Peel the russet potatoes and cut them into small, bite-sized cubes (about 1/2 inch thick).

Step 2

Place the potato cubes into a large bowl of cold water and let them soak for 10 minutes. This helps remove excess starch and makes the potatoes crispier when cooked.

Step 3

Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.

Step 4

In a large mixing bowl, combine the olive oil, paprika, ground cumin, chili powder, garlic powder, black pepper, and salt. Mix until a paste forms.

Step 5

Add the dried potato cubes to the bowl with the spice paste and toss until the potatoes are evenly coated.

Step 6

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a non-stick baking mat.

Step 7

Spread the spiced potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.

Step 8

While the potatoes are baking, prepare your toppings by chopping the cilantro, dicing the red onion, and slicing the avocado.

Step 9

Warm the gluten-free corn tortillas in a dry skillet or by briefly wrapping them in aluminum foil and placing them in the oven for 5 minutes.

Step 10

Once the potatoes are done, assemble the tacos. Start with a layer of crispy potatoes, then top with chopped cilantro, diced red onion, avocado slices, and a drizzle of gluten-free hot sauce if desired.

Step 11

Serve the tacos immediately with fresh lime wedges on the side for squeezing over the top. Enjoy!

Nutrition Facts

Serving size	(1502.4g)

Amount per serving	% Daily Value*
Calories	2425.5

Total Fat 84.8g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2731.2mg	0%
Total Carbohydrate 391.7g	0%
Dietary Fiber 56.1g	0%
Total Sugars 13.4g
Protein 43.1g	0%

Vitamin D 0IU	0%
Calcium 531.3mg	0%
Iron 17.2mg	0%
Potassium 5591.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 6.9%

Carbs: 62.6%