For taco night, these Crispy Potato Tacos with Garlic Tomato Sauce are a great choice because they are vegan and gluten-free. With a tasty garlic tomato sauce and fresh toppings, crispy sliced potatoes make a meal that will make your mouth water.
Ingredients: 4 small potatoes, thinly sliced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small corn tortillas gluten-free. 1 cup diced tomatoes. 3 cloves garlic, minced. 1/2 cup vegetable broth. 2 tablespoons tomato paste. 1/2 teaspoon chili powder. 1/4 teaspoon dried oregano. 1/4 teaspoon red pepper flakes adjust to taste. 1 cup shredded lettuce. 1/2 cup diced red onion. 1/2 cup diced avocado. 1/4 cup chopped fresh cilantro. Lime wedges for serving.
Instructions: Preheat your oven to 425F 220C. In a bowl, combine the sliced potatoes, olive oil, paprika, cumin, garlic powder, salt, and pepper. Toss to coat the potatoes evenly. Spread the seasoned potato slices in a single layer on a baking sheet. Bake for 25-30 minutes or until the potatoes are crispy and golden brown, flipping them halfway through. While the potatoes are baking, prepare the garlic tomato sauce. In a saucepan, heat a bit of olive oil over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add diced tomatoes, vegetable broth, tomato paste, chili powder, dried oregano, and red pepper flakes to the saucepan. Stir well and let it simmer for 10-15 minutes until the sauce thickens. Season with salt and pepper to taste. Once the potatoes are done, remove them from the oven. To assemble the tacos, warm the corn tortillas in a dry skillet or microwave until pliable. Spread a spoonful of the garlic tomato sauce on each tortilla, then add a portion of the crispy potato slices. Top with shredded lettuce, diced red onion, diced avocado, and chopped cilantro. Serve the tacos with lime wedges on the side for an extra burst of flavor. Enjoy your crispy potato tacos with garlic tomato sauce!
