We're taking these Loaded Taco Fries to the max! Crispy golden taco-spiced fries, piled high with chickpeas, juicy tomatoes, and onion, all finished with a drizzle of lime crema. So good!
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"Holy cow these are outstanding! I just served them for dinner and it was one of those quiet dinners - We didn't want to stop eating even to talk! " - Lisa ⭐️⭐️⭐️⭐️⭐️ More reviews →
What's not to love about an obscenely large pile of Loaded Taco Fries?
We're talking homemade fries tossed in taco seasoning, baked until golden and crispy, then topped with a deliciously fresh mixture of chickpeas, juicy tomatoes, onions, and parsley. And then comes the lime crema...
Holy-smokes. The flavors, the textures… Crispy, juicy, spicy, fresh, tangy, saucy...This is one for those of us who like our fries stacked high, messy, and borderline excessively!
Mel x
Recipe
Loaded Taco Fries
Author:Ingredients
For the fries
- 1kg (2.2 lb) large potatoes , I like to use Yukon Gold
- the aquafaba from your can of chickpeas , or 4 tablespoons of oil
- 3 tablespoons taco seasoning , gluten-free if necessary. You can use any other spice mix you like. Fajita seasoning is yummy!
- 1 teaspoon fine sea salt
For the topping
- 1 x 15 oz can (1¾ cups) chickpeas , (save the aquafaba) Equivalent to a 400g UK can, or a 398ml Canadian can.
- 2 large fresh tomatoes , diced
- ½ a medium red onion , diced finely
- 1 lime , zest & juice
- a pinch each of salt and black pepper
For the lime crema
- ⅓ heaping cup (50 grams) raw cashew nuts , use sunflower seeds for nut-free
- About ⅓ cup (80 ml) dairy-free milk , unsweetened & unflavored
- 1 small clove garlic
- ¼ teaspoon fine sea salt
- a few pinches taco seasoning
- a big pinch black pepper
- 1 lime
For garnish
- a handful fresh parsley , chopped finely
INSTRUCTIONS
For the fries
- Preheat oven to 450°F (230°C) and line a large baking sheet with a silicone baking mat or parchment paper.
- Parcook the potatoes. Either microwave them - Pierce each potato with a fork several times then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but aren't soft. Or parboil them - Slice into chunky fries and put into a saucepan. Cover with water then bring to a boil. Boil for 2 minutes then drain, put back in the pan with no lid and allow to steam dry.
- If you microwaved the potatoes, allow to cool a little bit so you can handle them then use a sharp knife and slice into fries.
- Place the cut fries in a large bowl and drizzle over the aquafaba or oil. If using oil use 4 tablespoons. If using aqaufaba you will probably need a little more. Use enough to coat the fries very generously. Don't worry if there's a little pool of it in the bottom of the bowl. Stir to coat then sprinkle over the taco seasoning and salt. Toss well.
- Gently tip the fries out onto the tray (with any excess oil or aquafaba) and spread them into a single layer with a little bit of space around each one. Bake for 30 mins, flip them, then bake again for another 30 minutes. Keep an eye on them towards the end. They will cook a little quicker with oil than they do with aquafaba.
For the topping
- While the fries are cooking, put the drained chickpeas in a bowl. Add the diced tomatoes, diced onion, lime zest, juice, and a pinch of salt and pepper. Stir well and leave for the flavours to infuse while the fries finish cooking.
For the lime crema
- Soak the cashews in boiling water for 15 minutes. Drain, then add to a blender with the milk, garlic, salt, and taco seasoning.
- Cut the rind from the lime with a sharp knife. First slice off each end, then place it on the board cut side down. Cut downwards all around the outside removing as much peel and pith as you can.
- Add the whole lime to the blender and blend until smooth. You might need to add a touch more milk to thin, especially if it sits for a while. Get it to a nice drizzle-able thickness, then taste and adjust the seasoning.
- When the fries are ready pile them on a large serving plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.
NOTES
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Alex says
This is sooo scrumptious....me and my 12 year old daughter fight over this dish...a complete 🏆
Melanie McDonald says
Aw, thank you, Alex! I'm so pleased you're both enjoying the recipe!
Gerry says
I have a question. Could I keep marinated chickpeas and the lime crema in the fridge overnight for the next day doing the fries part the next day?
Melanie McDonald says
The lime crema is fine for a few days in the fridge. You might need to thin it slightly with a touch of dairy-free milk before using though because it will thicken up a bit. And yes to the chickpea/tomato mixture. That will be fine. I would recommend letting it come to come to room temperature before serving it with the fries though.