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Patatas Bravas Tacos with Garlic Aioli & Arugula-Cilantro Salad
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. In this version, chunks of Yukon Gold potatoes and sweet mini peppers are oven-fried and tossed with smoked paprika and tomato-based mojo rojo. They’re then tucked into tortillas and topped with a drizzle of garlicky vegan aioli and a fresh arugula-cilantro salad for a taco twist on the Spanish classic.

Tags: High-Protein <600 Calories Nut-Free Less Prep High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
580
FAT
25g
CARBOHYDRATES
81g
PROTEIN
18g

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INGREDIENTS

  1. 10 oz Yukon Gold potatoes, quartered
  2. 2 tsp smoked paprika
  3. 4 mini sweet peppers, trimmed and roughly chopped
  4. 1/4 cup vegan mayo
  5. 1 garlic clove, 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. 1 tbsp + 1 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
SERVINGS
PREP & COOK TIME
30 min
CALORIES
580
FAT
25g
CARBOHYDRATES
81g
PROTEIN
18g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the potatoes and peppers

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 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)

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-serving meal: 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 with arugula-cilantro salad. Serve with extra salad. ¡Buen provecho!

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