These Potato Green Chile Tacos are a delicious vegetarian option that’s bursting with flavor. The combination of creamy potatoes, roasted green chiles, and warm spices makes for a satisfying taco filling that’s perfect for any meal. Whether you’re a taco lover or just looking for a new recipe to try, these tacos are sure to become a favorite.
Potato Green Chile Tacos Recipe
1
servings20
minutes25
minutes350
kcal45
minutesKeep the screen of your device on
Ingredients
150 g 5 2/7 oz Potatoes
1 1 Roasted Green Chiles
2 2 Small Corn Tortillas
50 g 1/3 cup Yellow Onion
1 1 Garlic clove
15 ml 1 tbsp Olive Oil
2 g 1 tsp Ground Cumin
2 g 1 tsp Paprika
2 g 1/3 tsp Salt
1 g 1/2 tsp Black Pepper
few sprigs few sprigs Fresh Cilantro
L ime Wedges
Equipment
Medium frying pan- Knife
- Measuring cups (US)
- Wooden spoon
- Small pot
- Slotted spoon
Directions
- Begin by boiling the diced potatoes in a small pot of salted water until tender, about 10 minutes. Drain the potatoes and set them aside.
- In a medium frying pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the boiled potatoes to the frying pan with the onions and garlic. Sprinkle in the ground cumin, paprika, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden brown and crispy on the edges, about 10 minutes.
- Stir in the chopped roasted green chiles and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- While the filling is finishing, warm the corn tortillas in a dry skillet or over an open flame until they are soft and pliable.
- Spoon the potato and green chile mixture onto the warmed tortillas. Garnish with fresh cilantro if desired.
- Serve the tacos with lime wedges on the side for squeezing over the top.
Notes
- For extra flavor, consider adding a sprinkle of cheese (like queso fresco) or a dollop of sour cream to your tacos. If you prefer more heat, try using Hatch green chiles or adding a dash of hot sauce to the filling.
Can I use a different type of potato for this recipe?
Yes, you can use any type of potato you like. Russet potatoes are great for a fluffier texture, while Yukon Gold or red potatoes will give you a creamier consistency. Just adjust the cooking time as needed based on the size and type of potato.
Are canned green chiles okay to use?
Absolutely! Canned green chiles work well in this recipe and are a convenient option. If you prefer fresh, you can roast your own green chiles by charring them over an open flame or under a broiler, then peeling off the skin and chopping them.
How can I make these tacos spicier?
To increase the spice level, you can add a diced jalapeño or serrano pepper when sautéing the onions and garlic. You can also use spicier varieties of green chiles, such as Hatch chiles, or add a splash of your favorite hot sauce.
Can I make the filling ahead of time?
Yes, the potato and green chile filling can be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the filling in a frying pan and assemble the tacos as usual.
What can I serve with these tacos?
These tacos pair well with a variety of sides such as Mexican rice, black beans, or a fresh salad. You can also serve them with guacamole, salsa, or a side of tortilla chips.
Can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use corn tortillas. Always check the packaging of your ingredients to ensure they are certified gluten-free.
What other toppings can I add to these tacos?
Feel free to get creative with your toppings! Some great options include shredded lettuce, diced tomatoes, avocado slices, pickled onions, or a sprinkle of cheese like queso fresco or cheddar.
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas if you prefer. The flavor and texture will be slightly different, but the tacos will still be delicious.
