Low Sodium Crispy Potato Tacos
Satisfy your taco cravings with these flavorful, *Low Sodium Crispy Potato Tacos*! Perfectly seasoned russet potatoes are oven-roasted to golden-brown perfection using a bold blend of garlic powder, smoked paprika, and ground cumin—no salt required! Nestled in warm corn tortillas and topped with creamy avocado, juicy cherry tomatoes, crisp red onion, and a sprinkle of fresh cilantro, these tacos deliver bold flavors without the extra sodium. A bright squeeze of lime ties everything together for a fresh, zesty finish. With just 20 minutes of prep and simple, wholesome ingredients, this heart-healthy recipe makes a delicious, guilt-free dinner or lunch option that’s as nutritious as it is satisfying.
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Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 8 small Corn tortillas
- 0.5 cup Fresh cilantro
- 1 medium Lime
- 1 large Avocado
- 10 pieces Cherry tomatoes
- 0.5 medium Red onion
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Peel and dice the russet potatoes into small cubes.
Step 3
In a large bowl, toss the potato cubes with olive oil, garlic powder, onion powder, ground cumin, smoked paprika, and ground black pepper until evenly coated.
Step 4
Spread the seasoned potatoes onto a baking sheet lined with parchment paper.
Step 5
Bake in the preheated oven for 30 to 40 minutes, or until crispy and golden brown, stirring halfway through cooking to ensure even browning.
Step 6
While the potatoes are baking, prepare the toppings: chop the cilantro, halve the cherry tomatoes, and thinly slice the red onion.
Step 7
Cube the avocado and squeeze fresh lime juice over it to prevent browning, then gently mix.
Step 8
Once the potatoes are done, heat the corn tortillas in a large skillet over medium heat for about 30 seconds on each side or until warm and pliable.
Step 9
Assemble the tacos by placing a generous scoop of crispy potatoes onto each tortilla.
Step 10
Top the potatoes with avocado, cherry tomatoes, sliced red onion, and cilantro.
Step 11
Serve the tacos with lime wedges for drizzling, and enjoy!
Nutrition Facts
| Serving size | (1495.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2008.2 |
| Total Fat 79.6g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 0mg | 0% |
| Sodium 186.4mg | 0% |
| Total Carbohydrate 300.0g | 0% |
| Dietary Fiber 48.0g | 0% |
| Total Sugars 20.1g | |
| Protein 42.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 362.6mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 5968.5mg | 0% |
Source of Calories