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.
Nutrition (per serving)
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INGREDIENTS
- 10 oz Yukon Gold potatoes, quartered
- 2 tsp smoked paprika
- 4 mini sweet pepper, trimmed, deseeded and roughly chopped
- 1/4 cup vegan mayo
- 1 garlic cloves, peeled and minced
- 6 yellow corn tortillas
- 2 oz baby arugula
- 0.25 oz cilantro, leaves and tender stems chopped
- 6 tbsp mojo rojo sauce
- 4 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
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)
Stir together mayo, garlic, and a pinch of salt and pepper in small bowl.
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)
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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