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!

No ratings yet

Potato Tacos with Green Chilies

A delightful recipe for crispy potato tacos flavored with green chilies, perfect for a quick snack or a full meal!

Prep : 10 Total : 25 minutes

Rate Pin Pin Recipe Email Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 2 cups potatoes peeled and diced
• 1 cup green chilies chopped
• 8 pieces corn tortillas soft
• 1 tablespoon olive oil extra virgin
• 0.5 teaspoon salt

Instructions

 

Preparation Steps

• Boil the diced potatoes until tender, about 10 minutes. Drain and set aside.
• In a pan, heat olive oil over medium heat. Add green chilies and sauté for 2 minutes.
• Add boiled potatoes to the pan, season with salt, and cook for another 5 minutes, stirring occasionally.
• Heat tortillas in a separate pan until warm.
• Fill each tortilla with the potato and chili mixture, then fold into tacos.

Notes

You can add toppings such as cheese, salsa, or sour cream to enhance the flavor of the tacos.