These potato taco bowls swap the tortilla for crispy air fried potato cubes and honestly, I might never go back. Golden, crunchy potatoes topped with seasoned taco meat, fresh guacamole, pico de gallo and a drizzle of sour cream. It’s everything you love about tacos but in bowl form with a crispy potato base that soaks up all the juices and sauces.

Ground beef taco bowls with crispy potatoes, pico de Gallo and guacamole.

The best part is the build-your-own format. Set everything out in bowls, let people assemble their own and nobody complains about dinner. Ever. It’s a weeknight hack that works every single time because people eat what they choose. My kids load up on completely different toppings and everyone’s happy.

Ingredients and Substitutions

Potatoes. Use a starchy or all-purpose potato like Russet or Yukon Gold.
Oil. A light drizzle of olive oil, avocado oil or vegetable oil.
Seasoning. Salt, pepper, garlic powder and a pinch of smoked paprika.
Taco meat. I love using my taco meat recipe for these bowls but feel free to use any seasoned ground beef recipe of your choice here.
Toppings: I added grated cheddar cheese, pico de Gallo, guacamole and sour cream to our bowls. Use any salsa of your choice.

Air Fryer Breakfast Potatoes — Pico de Gallo

How to Make Potato Taco Bowls

Step 1: Air fry the potatoes. Toss the cubed potatoes with oil and seasoning until evenly coated. Spread in a single layer in the air fryer basket, making sure the cubes aren’t too crowded. Air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through, until the potatoes are golden brown and crispy on the edges with fluffy centers.

Step 2: Cook the taco meat. While the potatoes cook, heat a splash of oil in a large skillet over medium-high heat. Add the ground beef. Break it into pieces and cook until browned. Stir in the seasonings and tomato paste with a splash of beef stock or water. Let it simmer for a few minutes until the meat is saucy and well coated.

Step 3: Make the guacamole. Halve the avocados, scoop out the flesh and mash with a fork to your preferred texture (chunky or smooth). Stir in the lime juice, salt and any optional additions. Taste and adjust the seasoning.

Step 4: Make the pico de gallo. Combine the diced tomatoes, red onion, cilantro, jalapeño, lime juice and salt. Toss gently and set aside. Pico is best made fresh but you can prep the ingredients a few hours ahead and toss just before serving.

Step 5: Assemble the bowls. Pile the crispy potatoes into bowls. Top with the taco meat, a generous spoonful of guacamole, pico de gallo and a drizzle of sour cream. Add shredded cheese, lettuce and hot sauce if you like. Serve immediately while the potatoes are still hot and crispy.

Can I Make These Without an Air Fryer?

Yes. Roast the seasoned potato cubes on a lined baking tray in the oven at 425°F (220°C) for 25 to 30 minutes, flipping halfway, until golden and crispy. The oven takes a little longer but gives you great results, especially if you spread the potatoes in a single layer and don’t overcrowd the tray. You can also pan fry the cubes in a skillet with oil over medium-high heat for about 15 minutes, turning occasionally, until crispy on all sides.

Variations

Chicken taco bowls. Swap the ground beef for seasoned shredded chicken. If you’ve got shredded chicken in the freezer, this comes together even faster.
Black bean taco bowls. For a vegetarian version, use a can of seasoned black beans (drain, rinse, warm in a pan with taco seasoning and a splash of water) instead of the meat. Add corn and diced peppers for extra substance.
Breakfast taco bowls. Use the crispy potatoes as a base, top with scrambled eggs, bacon or sausage, cheese and salsa. The crispy potato base works just as well for breakfast as it does for dinner.
Sweet potato taco bowls. Swap regular potatoes for sweet potatoes. The natural sweetness pairs surprisingly well with the spiced taco meat and the lime in the guacamole and pico.
Loaded nacho bowls. Skip the guacamole and pico and go with melted cheese sauce, pickled jalapeños, sour cream and crushed tortilla chips over the potatoes and meat for a nacho-inspired version.