Potato Tacos with Green Chilies are a hearty, vegetarian-friendly option bursting with bold flavors. These tacos feature crispy, spiced potatoes paired with the tangy heat of green chilies, all tucked into soft, warm tortillas. Whether you’re looking for a meatless dinner idea or a new taco twist, this recipe is simple to make and perfect for any occasion.

Ingredients

For the Potato Filling:

• 1½ lbs (680g) russet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 (4 oz / 115g) can diced green chilies, drained

For the Tacos:

• 8 small flour or corn tortillas
• ½ cup (50g) shredded cheddar or Monterey Jack cheese
• ½ cup (120g) sour cream or Greek yogurt
• ¼ cup (25g) chopped fresh cilantro
• Optional toppings: diced tomatoes, sliced avocado, or hot sauce

Directions

1. Prepare the Potatoes:
   Place the diced potatoes in a pot of salted water. Bring to a boil, reduce heat, and simmer until tender, about 10-12 minutes. Drain and set aside.
2. Season and Sauté:
   Heat the olive oil in a large skillet over medium heat. Add the cooked potatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the potatoes are golden and slightly crispy. Stir in the diced green chilies and cook for 2 more minutes.
3. Warm the Tortillas:
   Heat the tortillas in a dry skillet or microwave until pliable.
4. Assemble the Tacos:
   Fill each tortilla with the potato and green chili mixture. Top with shredded cheese, a dollop of sour cream, and a sprinkle of cilantro. Add any additional toppings of your choice.
5. Serve:
   Serve the tacos immediately while warm, paired with your favorite side dishes like Mexican rice or a fresh salad.

Notes

• Substitutions: Swap russet potatoes with sweet potatoes for a sweeter flavor.
• Make it Vegan: Use plant-based cheese and yogurt alternatives.
• Spice It Up: Add a pinch of chili powder or cayenne to the potatoes for extra heat.
• Storage: Store leftover filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet before assembling tacos.

Potato Tacos with Green Chilies are a delicious, satisfying meal that’s easy to customize and guaranteed to please everyone at the table!