The Taco Bell Spicy Potato Taco is a vegetarian taco made with fried potatoes, Cheddar cheese, lettuce, and a perfectly spicy chipotle sauce. Enjoy this discontinued Taco Bell menu item again!
Preparing a single meal when there is a vegetarian in the family can be challenging. Many vegetarian-friendly dishes contain meat alternatives such as soy or tempeh that just are not very appealing to most non-vegetarians. But there are some non-dish meals that everyone loves like the Taco Bell Spicy Potato Soft Taco. Unfortunately, the franchise decided to pull it from the menu. But don’t worry. The recipe below is as good as, or even better than, the original Taco Bell version! Serve up spicy potato soft tacos at your next taco night and let everyone share in the fun!
One Recipe, Countless Options
When something is this delicious, it is hard to get enough of it! But who wants to eat taco all the time? The good news is that there are almost endless other ways that you can utilize the spicy potato filling and the Taco Bell spicy chipotle sauce to create something entirely new! Try one of the following suggestions or try experimenting on your own. Share your creations with us in the comments below.
- Substitute the fried potatoes and spicy chipotle sauce for homefries. They are perfect with any style of eggs and an ideal side dish for Huevos Ranchos. Try mixing them with black beans as a filling for a Southwest omelet.
- Turn the recipe into a spicy veggie patty. Slightly mash two cups of cold potato taco filling and one cup of black beans together. Stir in a half cup of canned diced tomatoes and a quarter cup small, diced onions. Add enough Taco Bell spicy chipotle sauce to help bring together. Cook over over medium heat in a well-greased skillet into browned on both sides. Serve on a bun like a burger or over rice.
- Try dipping chicken tenders or french fries into the spicy chipotle sauce. Spread the sauce liberally on a roast beef or cold meatloaf sandwich to add a bit of smoky spice.
Tips For Serving and Storing a Taco Bell Spicy Potato Soft Taco
- Serve as part of a make-your-own taco fiesta. A Southwest or south of the border theme is perfect for a party or potluck. Tacos and burritos are inexpensive and simple for your guest to assembly independently, leaving you more free time to mingle. Don’t forget the margaritas!
- Use corn tortillas instead of flour ones. Corn tortillas have so much more flavor than the flour alternatives, but you have to know how to heat them correctly to bring it out. Forget using the microwave or oven. For the best results, heat in a dry pan on the stove over medium until both sides begin to color, but not too long that they become crispy.
- Store in the fridge overnight. You probably don’t want to keep this potato taco filling too long because the potatoes will start to break down, but they should be good the next day as long as you keep the filling in an airtight container. Reheat over medium heat in a pan or a 350-degree.
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Here’s what you need to make spicy potato tacos and chipotle sauce:
- Russet potatoes
- All-purpose flour
- Onion powder
- Garlic powder
- Cayenne pepper
- Four tortillas
- Shredded Cheddar cheese
- Shredded lettuce
- Oil for frying
- Sour cream
- Dukes mayonnaise
- Chipotle peppers in adobo sauce
- Salt, table and Kosher
- Fresh lime juice
How to Make Taco Bell Spicy Potato Taco
- Wash, peel, and cut potatoes into bite-size cubes.
- Rinse cut potatoes and pat dry with a paper towel.
- Heat oil in a deep fryer to 350 degrees.
- Combine flour, onion powder, garlic powder, paprika, and cayenne pepper in a medium-sized bowl.
- Drop potato chunks into the flour, and toss to coat well.
- Shake off excess seasoning before placing potatoes into the deep fryer.
- Deep fry for about 10 to 12 minutes or until the potatoes are golden brown.
- Remove potatoes from the fryer, and drain on wire rack.
- Place all sauce ingredients in a bowl and mix well.
- Warm tortillas then add two to three tablespoons of potatoes to each tortilla.
- Drizzle on chipotle sauce and top with shredded lettuce and cheese.
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Taco Bell Spicy Potato Soft Taco
- 2 pounds Russet potatoes
- 1/2 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 8 flour tortillas
- 1/2 cup finely shredded Cheddar cheese
- 1 cup shredded lettuce
Spicy Chipotle Sauce ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise Dukes
- 1 to 2 chipotle peppers in adobo sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 teaspoons freshly squeezed lime juice
Crispy potato instructions
- Heat oil in a deep fryer to 350 degrees.
- Wash and peel potatoes. Cut potatoes into ½ inch to ¾ inch cubes. Rinse potatoes off, and pat dry with a paper towel.
- Prepare seasoned flour for potatoes by combining flour, onion power, garlic powder, paprika, and cayenne pepper in a medium-sized bowl. Stir to combine.
- Drop potato chunks into the flour, and coat well. Shake off excess seasoned flour before placing potatoes to the deep fryer.
- Deep fry for about 10 to 12 minutes or until the potatoes are golden brown. Remove potatoes from the fryer, and drain on wire rack.
- Combine all sauce ingredients in a blender and puree for about 30 seconds. Store any unused sauce in an air-tight container.
- Prepare tacos by warming tortillas for about 30 seconds in the microwave.
- Add two to three tablespoons of potatoes to each tortilla, drizzle on chipotle sauce, and top with shredded lettuce and cheese.