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.

Ingredients 

For the Filling

• 2 Large Potatoes, Peeled and Diced
• 2 Tablespoons Olive Oil
• 1 Medium Onion, Finely Chopped
• 3 Cloves of Garlic, Minced
• 1 Cup Green Chiles (Roasted, Peeled, and Chopped; adjust for spice preference)
• Salt and Pepper to Taste
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Paprika
• Optional: Chopped Fresh Cilantro

For the Tacos

• Corn Tortillas
• Sliced Avocado
• Lime Wedges
• Fresh Cilantro
• Salsa Verde
• Optional: Vegan or Traditional Cheese
• Optional: Vegan Sour Cream or Traditional Sour Cream

How I Made Potato Green Chile Tacos

First, I boiled diced potatoes until fork-tender. Then I drained them and set aside. 

Next, I heated olive oil in a skillet over medium-high heat. When hot, I sautéed chopped onion until translucent. 

After that, I added minced garlic and cooked another minute, being careful not to burn it. 

Then I put green chiles, cooked potatoes, cumin, paprika, salt and pepper into the skillet. I mixed well and allowed the flavors to blend for 5-7 minutes.

Moving on to assembling, I warmed each corn tortilla in the hot skillet for 30 seconds per side. 

Then I spooned the potato mixture onto the warm tortillas. I topped with avocado slices, a squeeze of fresh lime juice, and fresh cilantro. 

Finally, I added salsa verde and sour cream for extra tang and richness. 

The spicy, layered flavors really sang in each delicious bite. I may try other fun toppings like pickled onions next time too!

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.