| 18 | 83 | 377 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 18 min | 1 h 5 min | 3 |
| 2 potato | Potato (large) |
| 6 small tortilla(s) | Tortilla, corn |
| 2 cup | Lettuce, butterhead (Boston) |
| 1 bunch | Cilantro (coriander) (small) |
| 1 cup | Salsa, ready-to-serve, low sodium, hot/medium |
| 1 1/2 avocado(s) | Avocado |
| 1 fruit | Lime |
| 1 pinch | Salt |
| 1/4 tsp | Baking soda |
| 1 1/2 tbsp | Cumin |
| 2 tbsp | Paprika |
| 2 tbsp | Chili powder |
| 1 tbsp | Nutritional yeast |
| 1 tsp | Onion powder |
| 1 tsp | Garlic powder |
| 1 tsp | Salt |
| 1 tsp | Cayenne pepper |
| 1 tsp | Cornstarch |
1. Preheat oven to 425°.
2. Wash potatoes and then dice into small pieces.
3. Fill a saucepan 3/4 full with water and bring to a boil.
4. Add potatoes and a pinch of salt and a pinch of baking soda
5. Boil potatoes for 8–10 minutes (until they can be easily pierced with a fork or knife), drain, and set aside to cool.
6. In a medium bowl combine spices for taco seasoning.
7. When potatoes have cooled slightly, add them to bowl and mix to coat evenly.
8. Place potatoes on a parchment-lined baking sheet and bake for 30–45 minutes until edges of potatoes are golden and slightly crispy. 5–10 minutes before potatoes are done, warm tortillas on a separate baking sheet, or in a tortilla warmer. If using a baking sheet, wrap soft tortillas in aluminum foil to warm.
9. Dice lettuce, cilantro, and avocado.
10. Build tacos with the ingredients you prepared. Enjoy!
| Fruit | 0.3 |
| Grain | 0.8 |
| Vegetables | 4.4 |
