Description
These flavorful potato tacos are giving Taco Bell but without the drive-thru. Simple, vegetarian and less than 5 minutes of prep- weeknight dinner win at its finest!
Ingredients
Creamy Chipotle Sauce:
- 1/4 cup mayo
- 1/4 cup sour cream
- Juice of 1/2 lime
- 1 tablespoon adobo sauce + 1 chipotle pepper, chopped, from a can of chipotles in adobo
Tacos:
- 14 oz crispy seasoned potato puffs (or sub regular tator tots)
- 3oz sharp or mild cheddar, grated
- 1/2 head iceberg lettuce, thinly sliced/shredded
- 10 street taco-sized tortillas
Instructions
Spicy sauce: Combine the mayo, sour cream, juice of half a lime and about 1 tablespoon adobo sauce + 1 chopped chipotle pepper from a can of chipotles in adobo. Whisk together until smooth.
Tater tots: Place the tots in a single layer in the air fryer basket and air fry for 20-22 minutes at 400 degrees F, shaking the basket halfway through, until golden brown and crispy. Alternatively, you can just bake them in the oven on a baking sheet per the package instructions!
Other prep: Shred the lettuce. Grate the cheese. Warm the tortillas. I like to do this over the flame of my gas stovetop but you can also wrap them in foil and warm in the oven or wrap them in a damp paper towel and microwave them for a minute or so.
Assembly: layer the tortillas with cheese (I like to let the cheese melt into the tortilla), lettuce, 6-7 tater tots and a generous drizzle of creamy chipotle sauce.
Notes
To lighten up the sauce you can use plain Greek yogurt in place of the sour cream.
Nutrition information is just an approximation and may vary slightly based on brands used.
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Nutrition
- Serving Size: 1 taco
- Calories: 224
- Sugar: 1.3 g
- Sodium: 526.5 mg
- Fat: 13.1 g
- Carbohydrates: 20.6 g
- Protein: 5.5 g
- Cholesterol: 12.6 mg