Crispy Potato Tacos with Plant Based Dip & Spread

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• 24 Yukon gold baby potatoes, chopped
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp salt
• 1 tsp garlic powder

• Toby’s Plant Based Dip & Spread
• 8 Street taco flour tortillas
• ¼ cup Red onion, finely chopped
• 1 Jalapeño, sliced
• ¼ cup Queso fresco (or feta crumble)
• Fresh parsley, chopped
• Fresh lime wedge

Gather all ingredients. Heat a large skillet over medium heat. In a bowl, combine chopped potatoes and olive oil. Toss until fully coated. Add in the chili powder, paprika. Cumin, salt, and garlic powder. Toss again until potato chunks are evenly covered with seasoning.

Cook potatoes in the skillet, mixing frequently for 15 minutes until crispy golden brown and lightly charred.

Plate the flour tortillas and spread a tbsp of Toby’s Plant Based Dip & Spread in a line down the center of each. Top with potatoes, and spoon on more plant based dip to taste. Garnish with red onion, cilantro, queso fresco, and jalapeños. Serve with a fresh lime wedge and enjoy your Crispy Potato Tacos!