Patatas Bravas Tacos

Preheat oven to 475°F. Combine potatoes, just 2 tsp 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-servings: use 2 tbsp olive oil)

Meanwhile, 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!