Switch up your usual Taco Tuesday with these potato tacos covered in spicy cilantro sauce!
When I want to take a break from my meatless crumbles, I love making tacos with potatoes instead! I made these potatoes with a mix of tapatio and spices, and then topped it off with a creamy jalapeno cilantro sauce. These are super satisfying and worth trying out even if you aren't vegetarian!
3 potatoes (~500 g)
2 tsp tapatio
1 tbsp oil
1/4 tsp red chili powder
1/4 tsp paprika
1/4 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic
1/4 tsp cumin
Salt to taste
2 tbsp cilantro (finely chopped + tightly packed)
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp cumin
5 tbsp sour cream (or if you're out, yogurt works well too)
5 tbsp veganaise (feel free to use regular mayo)
salt to taste
Definitely add in some green chillies soaked in white vinegar! It really ties the entire recipe together. I soak mine for at least 20 minutes.
Pickled onions, red cabbage, Pico de gallo, and guac are always amazing on tacos too!
Cut up your potatoes into small cubes and coat with with oil, tapatio, and all spices
Pop into your airfryer at 400 degrees for 20 minutes. Make sure to shake your airfryer basket halfway through the cooking process
Note: for the taco shells I coated each side of my tortillas with some butter and tapatio and fried them on the stove
Simply blend all ingredients in a food processor to create a creamy sauce.
Note: you can also try this sauce with equal parts sour cream + mayo if you want (5 tbsp of each)
How I Cook My Tortillas:
I mix equal parts of tapatio hot sauce and earth balance butter (feel free to use any type of butter) and I cover each side of the tortilla generously with this mixture
Then I fry up my tortilla on the stove, making sure the heat is on low. If your heat is too high, the spices will make you cough! lol
I cook until the tortilla is slightly crispy, and then serve!