My favorite menu item from Taco Bell is spicy potato tacos. And when I heard they may be taking this off their menu, I knew I had to learn how to make this simple taco! Sell a woman a spicy potato taco and she’ll eat for a meal. Teach a woman how to make spicy potato tacos, and she’ll eat for a lifetime.
But, I couldn’t just put potatoes in a tortilla and call it a day. I went a teeny bit extra. I added sweet summer nectarine salsa, crunchy purple slaw, and savory garlicky yogurt to provide a creamy contrast.
Oh, and I didn’t even delve into the spicy potatoes themselves. Soft inside, a spicy, umami-rich crispy coating covers these potato cubes. While the potatoes are not deep fried, it is pan fried in a shallow pan of oil. The result is CRISPINESS EVERYWHERE.
Even better, you can make most of these components ahead of time. You can make slaw, garlicky yogurt, and even the spicy potatoes ahead of time. If you make the spicy potatoes beforehand, be sure to crisp it in a toaster oven. It may lose some crispness but still very tasty.
I used store bought corn tortillas but warmed them in a dry non-stick skillet. It is a tiny extra step that adds a LOT of flavor to the tacos.