Patatas Bravas Tacos
with Garlic Aioli & Arugula-Cilantro Salad
Patatas bravas is a simple Spanish tapas 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.
INGREDIENTS
- 10 oz Yukon Gold potatoes, quartered
- 2 tsp smoked paprika
- 4 mini sweet peppers, trimmed, deseeded and roughly chopped
- 1/4 cup vegan mayo
- 1 garlic clove, 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*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 475°F. Combine potatoes, smoked 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-serving meal: 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-serving meal: 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 with arugula-cilantro salad. Serve with extra salad. ¡Buen provecho!
SIMILAR RECIPES
Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
Plantain Fritters with Pistachio Mole & Black Bean Salad
Maple Chipotle Carrot Tacos with Mojo Verde Black Beans & Spicy Pepitas
