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Patatas Bravas Tacos with Garlic Aioli & Arugula-Cilantro Salad
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2 or 4 Serving Dinner

Patatas Bravas Tacos

with Garlic Aioli & Arugula-Cilantro Salad

Patatas bravas is a simple Spanish tapa of fried potatoes served with creamy garlic aioli and a spicy, red dipping sauce. We oven-fry chunks of Yukon potatoes and sweet mini peppers and toss them with smoked paprika and tomato-based mojo rojo for a savory taco filling. A drizzle of garlic aioli and a simple arugula-cilantro salad are the perfect finishing touches to this taco tribute to patatas bravas.

Tags: High-Protein <600 Calories Nut-Free Less Prep Low Sodium High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
560
FAT
26g
CARBOHYDRATES
74g
PROTEIN
17g

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INGREDIENTS

  1. 10 oz Yukon Gold potatoes, quartered
  2. 2 tsp smoked paprika
  3. 4 mini sweet peppers, trimmed, deseeded and roughly chopped
  4. 1/4 cup vegan mayo
  5. 1 garlic cloves, peeled and minced
  6. 6 yellow corn tortillas
  7. 2 oz baby arugula
  8. 0.25 oz cilantro, leaves and tender stems chopped
  9. 6 tbsp mojo rojo sauce
  10. 4 tsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Aluminum foil, Foil-lined baking sheet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
560
FAT
26g
CARBOHYDRATES
74g
PROTEIN
17g

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INSTRUCTIONS

1
Roast the potatoes and peppers

Preheat oven to 475°F. Combine potatoes, paprika, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Cook until potatoes are just starting to crisp, 10 to 12 minutes. Add peppers, toss to combine, and continue to cook until peppers are softened and slightly charred and potatoes are tender, 12 to 15 minutes. (4-servings: use 2 tbsp olive oil)

2
Make the garlic aioli

Stir together mayo, garlic, and a pinch of salt and pepper in small bowl.

3
Warm the tortillas and make the salad

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Combine arugula, cilantro, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss. (4-servings: use 2 tsp olive oil)

4
Finish and serve

Gently smash potatoes with back of fork. Add mojo rojo to baking sheet with potatoes and peppers and toss to coat. Spread garlic aioli on each tortilla. Divide patatas bravas and peppers between warm tortillas. Top tacos with arugula-cilantro salad. Serve with extra salad. ¡Buen provecho!

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