Mediterranean Diet Spicy Potato Tacos

Dive into the vibrant flavors of these Mediterranean Diet Spicy Potato Tacos—a wholesome and delicious take on taco night! Featuring crispy, oven-roasted baby potatoes seasoned with smoky paprika, cumin, and a hint of cayenne, these tacos pack a bold yet balanced spice. Fresh, tangy salad toppings of cherry tomatoes, cucumber, and red onion bring a refreshing crunch, while a creamy, garlicky tahini sauce ties it all together. Nestled in warm corn tortillas, these plant-based tacos are perfect for a quick and satisfying weeknight meal that’s as healthy as it is irresistible. Plus, they’re ready in just 40 minutes! Great for those seeking Mediterranean diet recipes, vegetarian taco ideas, or globally inspired dishes.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 3

Ingredients

• 2 cups (halved) Baby potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 6 pieces Corn tortillas (small)
• 1 cup (quartered) Cherry tomatoes
• 1 small (diced) Cucumber
• 0.25 cup (thinly sliced) Red onion
• 2 tablespoons (chopped) Fresh parsley
• 1 tablespoon (chopped) Fresh mint
• 1 (juiced) Lemon
• 2 tablespoons Tahini
• 2 tablespoons Water
• 1 (minced) Garlic clove

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

In a large mixing bowl, combine the halved baby potatoes, olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss to coat the potatoes evenly.

Step 3

Spread the seasoned potatoes onto a baking sheet lined with parchment paper. Ensure they are in a single layer for even roasting.

Step 4

Roast the potatoes in the preheated oven for 20-25 minutes, flipping once halfway through, until golden brown and crispy on the outside.

Step 5

While the potatoes are roasting, prepare the fresh salad topping by combining the cherry tomatoes, cucumber, red onion, parsley, and mint in a medium bowl. Drizzle with half of the lemon juice and gently toss to combine. Set aside.

Step 6

In a small bowl, whisk together the tahini, the remaining lemon juice, water, minced garlic, and a pinch of salt. Adjust the consistency with more water if needed to create a smooth, pourable sauce.

Step 7

Warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side or wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Step 8

Assemble the tacos by layering a portion of the roasted potatoes onto each tortilla, followed by a scoop of the fresh salad topping. Drizzle with the tahini sauce.

Step 9

Serve immediately, garnished with additional parsley or mint if desired.

Nutrition Facts

Serving size	(1083.0g)

Amount per serving	% Daily Value*
Calories	1212.5

Total Fat 52.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1330.1mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 24.4g	0%
Total Sugars 13.4g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 2649.7mg	0%
Iron 10725.3mg	0%
Potassium 3150.0mg	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: 36.6%

Protein: 9.1%

Carbs: 54.4%