Gluten-Free, Vegan, Serves 8
For the crispy potatoes:
- 4 large russet potatoes, peeled and cut into thin matchstick-size strips
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
For the avocado crema:
- 2 ripe avocados
- 1/4 cup fresh cilantro leaves
- Juice of 1 lime
- Salt and pepper to taste
- Water (as needed to thin out the crema)
For assembling:
- 16 gluten-free corn tortillas
- Shredded lettuce
- Diced tomatoes
- Diced red onions
- Sliced jalapeños
- Fresh cilantro leaves
Directions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, toss the potato matchsticks with olive oil, chipotle powder, paprika, garlic powder, onion powder, and salt until evenly coated. Spread the seasoned potato matchsticks in a single layer on the prepared baking sheet. Bake in the preheated oven for about 30-35 minutes, or until the potatoes are crispy and golden brown. Flip them halfway through cooking for even browning.
While the potatoes are baking, prepare the avocado crema. In a blender or food processor, combine the avocados, cilantro leaves, lime juice, salt, and pepper. Blend until smooth and creamy, adding water as needed to thin out the crema to your desired consistency. Heat the corn tortillas in a dry skillet over medium heat for a few seconds on each side until warm and pliable. To assemble the tacos, spread a dollop of avocado crema on each warm corn tortilla. Top with a handful of crispy chipotle potatoes, shredded lettuce, diced tomatoes, diced red onions, sliced jalapeños, and fresh cilantro leaves. Repeat with the remaining tortillas and ingredients to make the remaining tacos. Serve the Crispy Chipotle Potato Tacos immediately and enjoy!