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Potato Soft Taco (Taco Bell Copycat)

Yield: 4 servings
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Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes

Ingredients

  • 10 oz. russet potato, peeled and cut into 1/2" cubes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (omit if you don't want it spicy)
  • 4 Mission Carb Balance soft taco shells
  • 1/2 cup fat-free sour cream
  • 1 tablespoon chipotle peppers in adobo
  • 1 teaspoon taco seasoning
  • 1 teaspoon lime juice
  • 1/4 cup reduced-fat Mexican cheese, shredded
  • Shredded iceberg lettuce

Instructions

  • In a small bowl mix together the garlic powder, onion powder, paprika, salt, and cayenne pepper.
  • Add the potatoes to a medium bowl. Sprinkle on the seasoning and toss together.
  • Heat a large skillet over medium-high heat and add the diced potatoes. Cook for 10-12 minutes or until they are crispy on the outside and soft on the inside.
  • While the potatoes are cooking get the chipotle sauce ready. Add the fat-free sour cream, chipotle peppers in adobo, lime juice, and taco seasoning to a food processor or blender. Run until the sauce is well combined.
  • To assemble the tacos, add 1/4 of the potatoes to each shell. Top with lettuce, cheese, and chipotle sauce.