Potato Green Chile Tacos

Potato Green Chile Tacos are a tasty and simple vegetarian dish. They’re made with tender potatoes, onions, poblano peppers, and garlic, mixed with green chiles for a flavorful meal. 

The tacos are crispy on the outside and creamy on the inside, with a bold and savory taste. The green chiles add a spicy kick, while the potatoes give a creamy texture.They’re usually served with shredded cheese, cilantro, and onion for a satisfying meal.

Potato and Green Chile Tacos Ingredients 

Potatoes: I peeled and diced two large potatoes for a creamy base and smooth texture.

Olive Oil: Two tablespoons were heated to sauté onions and garlic, adding flavor.

Onion: I finely chopped one medium onion to brown evenly with savory depth.

Garlic: Three minced cloves lent potently aromatic taste when cooked.

Green Chiles: A cup of roasted, peeled and chopped chiles provided robust heat. 

Seasonings: Salt, pepper, one teaspoon each of cumin and paprika rounded it out.

Corn Tortillas: These made the sturdy taco shells to build the fillings upon.

Avocado: Sliced added richness cut by lime and acidity.

Lime Wedges: Fresh citrus brightness balanced the flavors.

Cilantro: Fresh herbaceous notes topped it all off nicely. 

Salsa Verde: Tangy spice tied the flavors together beautifully

Substitutions

Potatoes: Substitute with sweet potatoes, Yukon Gold, or fingerling potatoes.

Green Chiles: Use bell peppers for a milder flavor or jalapeños for more spice.

Salsa Verde: Swap with red salsa or a spicy hot sauce for variation.

Cilantro: Replace with parsley or green onions if you’re not a fan.

Corn Tortillas: Use flour tortillas or lettuce wraps for a low-carb option.

How I Made Potato Green Chile Tacos

Step 1: Prepare the Potatoes

Dice and Boil: Peel and dice 2 large potatoes into bite-sized cubes. Boil them in salted water until fork-tender (about 8–10 minutes).

Drain and Set Aside: Once cooked, drain the potatoes and allow them to cool slightly. This helps them hold their shape during cooking.

Step 2: Cook the Filling

Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the onion until translucent (about 3–4 minutes), then add the minced garlic and cook for an additional minute.

Add Green Chiles: Stir in 1 cup of roasted, peeled, and chopped green chiles. Cook for 1–2 minutes to release their flavor.

Combine with Potatoes: Add the cooked potatoes to the skillet. Season with ground cumin, paprika, salt, and pepper to taste. Toss everything together and cook for 5–7 minutes, allowing the flavors to meld. For added freshness, stir in chopped cilantro, if desired.

Step 3: Assemble the Tacos

Warm Tortillas: Heat each corn tortilla in a dry skillet for about 30 seconds per side or until warm and pliable.

Build the Tacos: Spoon the potato filling onto the tortillas. Top with avocado slices, a squeeze of lime juice, fresh cilantro, and salsa verde.

Optional Toppings: Add cheese, sour cream, or any other preferred toppings for extra richness.

Step 4: Serve and Enjoy

Arrange the tacos on a platter and serve with lime wedges on the side for an added burst of flavor.

Side Dish Ideas

Mexican Rice: A flavorful, spiced rice dish pairs perfectly with the tacos.

Refried Beans: Creamy and savory beans complement the hearty filling.

Grilled Corn: Serve with lime and chili powder for a sweet and smoky side.

Guacamole and Chips: A classic and refreshing option.

Storage Instructions

Filling: Cool completely, then store in an airtight container in the fridge for up to 3 days.

Tortillas: Keep them sealed in their original packaging or a ziplock bag to maintain freshness.

Freezing: The potato filling can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Top Tips 

• Customize the spiciness by adding sautéed diced jalapeño or serrano peppers to the filling. You can also incorporate spicy salsa, hot sauce, or canned pickled jalapeños to adjust the heat level.

• Instead of mashed potatoes, consider using slightly crispy potatoes for a different texture. If you prefer mashed potatoes, gently mash them with a masher or wooden spoon before serving.

• Serve your spicy potato tacos with side dishes like a cooling cucumber salad, creamy guacamole, lively corn salad, or a simple slaw for added crunch and freshness.

• In addition to classic toppings like salsa verde and avocado slices, try using pickled red onions, vegan-friendly cashew cream, or toasted pumpkin seeds for unique textures and flavors.

• To keep your tortillas soft and prevent breakage, warm them on a skillet over medium heat. Keep them warm by wrapping them in a clean towel or using a tortilla warmer until you’re ready to assemble your tacos.

FAQs

1. Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work wonderfully as a substitute, offering a slightly sweet flavor that pairs well with the spices.

2. What’s the best type of green chiles to use?

Hatch green chiles are ideal, but Anaheim or Poblano chiles also work. Adjust for heat preference.

3. Can I make these tacos gluten-free?

Yes, corn tortillas are naturally gluten-free, making this recipe suitable for gluten-free diets.

4. How do I store leftovers?

Store the potato filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before assembling tacos.

5. Can I make these tacos vegan?

Absolutely! The base recipe is already vegan. Simply use vegan cheese and sour cream if desired.