Low Sodium Spicy Potato Tacos

Craving bold flavors without the extra sodium? These Low Sodium Spicy Potato Tacos are the perfect plant-based meal to ignite your taste buds! Featuring tender, oven-roasted russet potatoes seasoned with smoked paprika, cumin, and chili powder, these tacos deliver a smoky, spicy kick that’s completely customizable. Packed with vibrant toppings like crunchy red cabbage, creamy avocado, zesty lime juice, and a burst of fresh cilantro, each bite is a satisfying combination of textures and flavors. Wrapped in warm corn tortillas and paired with hearty black beans, these tacos are a nutritious and heart-healthy option that’s on the table in just 40 minutes. Whether it’s Taco Tuesday or a weeknight dinner, these easy, guilt-free tacos will quickly become your family’s favorite!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 0.5 teaspoon Black pepper
• 8 small Corn tortillas
• 0.5 cup Fresh cilantro
• 2 tablespoons Fresh lime juice
• 0.5 cup (diced) Red onion
• 1 small (deseeded and finely diced) Jalapeño
• 1 large Avocado
• 1 cup (cooked, rinsed) Low sodium black beans
• 1 cup Shredded red cabbage

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Peel and dice the potatoes into small bite-sized cubes, about ½ inch pieces.

Step 3

In a large bowl, combine diced potatoes, olive oil, smoked paprika, ground cumin, chili powder, garlic powder, and black pepper. Toss until the potatoes are evenly coated.

Step 4

Spread the seasoned potatoes in an even layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

Step 5

While the potatoes cook, prepare the taco toppings. Dice the red onion, finely chop the cilantro, deseed and dice the jalapeño, and shred the red cabbage. Cut the avocado into slices or mash it for a creamy topping.

Step 6

Warm the corn tortillas either in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and place them in the warm oven for a few minutes.

Step 7

Once the potatoes are done, assemble the tacos. Start by placing a layer of roasted potatoes onto each tortilla. Then, add a spoonful of black beans, a handful of shredded cabbage, and your desired amount of diced red onion, jalapeño, and cilantro.

Step 8

Top each taco with a splash of fresh lime juice and a slice or scoop of avocado. Serve immediately and enjoy your Low Sodium Spicy Potato Tacos!

Nutrition Facts

Serving size	(1794.4g)

Amount per serving	% Daily Value*
Calories	2274.7

Total Fat 66.1g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 306.8mg	0%
Total Carbohydrate 377.6g	0%
Dietary Fiber 63.6g	0%
Total Sugars 20.8g
Protein 61.2g	0%

Vitamin D 0IU	0%
Calcium 461.6mg	0%
Iron 22.3mg	0%
Potassium 7390.6mg	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: 25.3%

Protein: 10.4%

Carbs: 64.3%