Potato Tacos with Green Chilies

Take Your Taco Night Up a Notch with These Potato and Green Chile Tacos

If you’re ready to spice up your taco repertoire with bold, authentic flavors, these Potato and Green Chile Tacos are just what you need. With the earthy depth of potatoes, the smoky heat of roasted poblanos, and the creamy bite of queso fresco, every mouthful is a comforting, flavor-packed experience. Whether you’re planning a casual dinner or want a satisfying vegetarian option, this dish hits all the right notes.

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Ingredients: Simple, Flavorful, and Authentic

Ingredient	Quantity
Petite boiling potatoes, halved	1.5 lbs
Olive oil (plus more for frying)	3 tablespoons
Petite white onion, thinly sliced	1 medium
Poblano peppers, charred & peeled	6 medium-sized
Salt	A pinch
Mexican queso fresco (or goat/feta)	8 oz, crumbled
Epazote leaves, chopped (optional)	16 leaves
Corn tortillas	8 to 12, lightly crisped

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Step 1: Prepare the Potatoes – Your Flavorful Filling Foundation

Begin by adding the halved potatoes to a pot of salted water. The salt not only seasons the potatoes but also enhances their natural flavor. Bring the water to a boil and simmer for about 15 minutes until the potatoes are fork-tender.

Drain and rinse the potatoes under cold water to stop the cooking. Let them cool, then peel and dice finely. This ensures the right texture for even mixing in the taco filling.

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Step 2: Sauté Potatoes and Onions – Build Richness

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and sauté for about 2 minutes until they begin to soften.

Add the diced potatoes, stirring often to keep them from sticking. Cook for 10–15 minutes, letting the potatoes get golden and crisp around the edges. This creates a flavorful base for your tacos.

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Step 3: Roast and Prep Poblanos – Add the Smoke

While the potatoes are cooking, char the poblano peppers either over an open flame or under a broiler until their skin is blackened and blistered. Transfer to a bowl, cover tightly, and let steam for 10 minutes to loosen the skins.

Peel off the charred skin, remove the seeds, and chop the peppers. Their mild heat and smokiness are essential to the flavor of the tacos.

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Step 4: Combine and Season – Layer the Goodness

Stir the chopped poblanos into the skillet with the potatoes and onions. If you’re using epazote, add it now to bring in its distinctive herbal flavor. Season the mixture lightly with salt, and adjust to taste.

Take the skillet off the heat and fold in the crumbled queso fresco (or substitute cheese). It will soften without melting entirely, adding a rich, creamy texture that balances the other ingredients.

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Step 5: Crisp the Tortillas – The Perfect Taco Shell

In a separate pan, heat a small amount of olive oil. Lightly fry each corn tortilla for 15–20 seconds on each side. You want a soft texture with just a bit of crisp on the edges—sturdy enough to fold without breaking.

Transfer to paper towels to absorb any excess oil.

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Step 6: Assemble and Serve – Time to Enjoy

Spoon the warm potato and poblano mixture onto each tortilla. Gently fold and serve immediately. For extra flair and flavor, top or serve with:

• Sliced avocado
• Fresh pico de gallo
• Salsa verde or chipotle crema
• Pickled red onions
• Lime wedges for brightness

This dish is best served hot, but you can prepare the filling a day in advance and store it in the fridge in a sealed container.