Potato Green Chile Tacos

For the Filling:

• 4 medium russet potatoes, peeled and diced into small cubes
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1–2 cups roasted green chiles (mild or spicy, depending on your preference), chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and black pepper to taste

For the Tacos:

• 8 small corn or flour tortillas
• ½ cup crumbled queso fresco or shredded cheese of choice
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving
• Optional toppings: sour cream, diced avocado, or sliced radishes

Step-by-Step Method

Step 1: Prepare the Potatoes

Start by washing, peeling, and dicing your potatoes into small, uniform cubes. This ensures that they cook evenly. Place them in a pot of salted water, bring to a boil, and cook for 5–7 minutes until they are just tender but not falling apart. Drain and set aside.

Tip: Slightly undercooking the potatoes is ideal since they will finish cooking in the skillet with the spices.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds.

Step 3: Cook the Potatoes

Add the par-cooked potatoes to the skillet. Toss them with the onions and garlic, allowing the potatoes to brown lightly. Stir occasionally for about 5 minutes, until they develop a slightly crispy exterior.

Step 4: Add the Green Chiles and Spices

Stir in the chopped roasted green chiles, cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly to coat the potatoes evenly with the spices. Cook for another 3–4 minutes, letting the flavors meld together.

Pro Tip: If you prefer a saucier filling, add a few tablespoons of vegetable broth or water to loosen the mixture while it cooks.

Step 5: Warm the Tortillas

While the filling cooks, warm your tortillas on a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20–30 seconds until pliable.

Step 6: Assemble the Tacos

Spoon the potato and green chile mixture onto the warmed tortillas. Sprinkle with crumbled queso fresco, fresh cilantro, and any optional toppings like diced avocado or a dollop of sour cream. Serve immediately with lime wedges on the side.

Tips for Perfect Potato Green Chile Tacos

1. Roast your own chiles for a smoky, authentic flavor. Hatch or Anaheim chiles work beautifully.
2. Crispy potatoes are key—don’t overcrowd the pan to ensure even browning.
3. Custom spice level: Adjust chili powder or add chopped jalapeños for extra heat.
4. Meal prep friendly: The filling can be made in advance and reheated, making weeknight taco nights a breeze.

Why You’ll Love These Tacos

Potato Green Chile Tacos are vegetarian, flavorful, and filling. The combination of tender potatoes with the bold, slightly smoky taste of green chiles creates a comfort-food taco that’s hard to resist. Every bite brings a satisfying balance of heat, freshness from the cilantro, and creaminess from the cheese or sour cream. They’re simple enough for a quick meal but impressive enough for a casual dinner party.

These tacos are proof that you don’t need meat to create a taco that’s bursting with flavor. Give them a try and watch how quickly they disappear from the plate!

If you want, I can also create a crispy version where the potatoes are pan-fried until golden for an extra texture twist—it makes the tacos even more addictive. Do you want me to do that?