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Crispy Fiesta Potato Tacos (Homemade Taco Bell Style)

  • Author: eatsbyramya
  • Total Time: 50
  • Yield: Approx 10 Tacos 1x


These crispy fiesta potato tacos are my homemade take on the Taco Bell fiesta potatoes meets Spicy Soft potato taco! As a longtime fiesta potato stan, this hits the spot every time.



Fiesta Potatoes

  • 2 large Russet potatoes (or a bunch of baby potatoes)
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 2 tsp cumin powder
  • 1 tsp parsley
  • 1 tsp onion powder
  • Large pinch of salt
  • 13 tsp cayenne or red chili powder
  • 23 tsp baking powder

Creamy Jalapeno Sauce

  • 1/4 cup light sour cream
  • 2 tbsp light mayo
  • 3 tbsp greek yogurt
  • 2 spoonfuls of pickled jalapeños, chopped
  • 12 tbsp juice from pickled jalapenos.
  • Small bunch of cilantro.
  • 1/2 tsp paprika
  • 12 tsp red chili powder
  • 1 tsp garlic powder
  • Pinch of salt

Peach Pico de Gallo

  • 1/2 small white onion, finely chopped
  • 1/2 peach, finely chopped
  • Juice of 1/2 lime or lemon
  • Small bunch of cilantro, finely chopped
  • Pinch of Salt

For the Tacos

  • Small Tacos Tortillas (flour or corn)
  • Sprinkle of Cheese
  • Toppings : Sour Cream 


The Potatoes

  1. Cube the potatoes into small, half inch cubes and soak them in a bowl of water while making your spice mixture.
  2. In a bowl, combine the garlic powder, cumin, parsley, onion powder, salt, red chili powder and baking powder.
  3. Then, drain the potatoes and pat dry with a paper towel. Drizzle one tbsp olive oil and toss. Then, sprinkle all of the spice mixture over the potatoes and toss until evenly combined.
  4. Airfry or bake at 375F for 10 minutes, flip and bake for another 5-10 minutes at 400F or until they can be easily pierced with a fork. If you want them crispier, broil them for an additional minute.

The Sauce

  1. While the potatoes bake, add all the ingredients in the “Creamy Jalapeno Sauce” section to a blender and blend. Add water or jalapeno pickling juice as needed to help it blend smoothly.

The Pico de Gallo

  1. Add all the ingredients in the “Peach Pico de Gallo” section to a bowl and combine.

Assembling the Tacos

  1. Once the potatoes are cooked, it’s time to assemble the tacos! Wrap the tortillas in a damp paper towel and microwave for 30 seances to make sure they are easy to work with. Keep under the paper towel until you are assembling.
  2. Grab a small taco tortilla and add a large spoonful the potatoes, a spoonful of the sauce and a sprinkle of cheese. Repeat until all the potatoes are done.
  3. Place them on a baking sheet and use a weight to press them down so they don’t open while baking, You can also use try to use a toothpick to close it.
  4. Brush on just a little oil and bake at 400F for 8-10 minutes or until crispy.
  5. Serve them with a drizzle of sour cream, the fruity pico de Gallo and the extra jalapeno sauce
  • Prep Time: 20
  • Cook Time: 30
  • Category: Tacos
  • Method: Baked
  • Cuisine: Mexican