Potato Tacos with Green Chilies

healty meal, low carbs meals, keto meal

Potato Tacos with Green Chilies are a delicious and satisfying vegetarian option that combines tender potatoes, spicy green chilies, and creamy cheese, all wrapped in a warm corn tortilla. This recipe is perfect for a quick weeknight dinner or a fun taco night with friends and family. Let’s dive into the step-by-step recipe to create these flavorful tacos.


  • 1.5 lbs petite boiling potatoes, cut in half
  • 3 tablespoons olive oil, plus some more for frying the tortillas
  • 1 petite white onion, finely sliced
  • 6 average poblano peppers, charred and skinned
  • A pinch of salt
  • 8 oz crumbled Mexican queso fresco or alternatives like goat cheese or feta
  • 16 epazote leaves, finely cut (optional)
  • 8-12 corn tortillas, crisped lightly in olive oil


Step 1: Prepare the Potatoes

  1. Boil Potatoes:
    • In a large pot, add the halved potatoes and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 10-12 minutes. Drain and set aside.

Step 2: Prepare the Poblano Peppers

  1. Char and Skin Peppers:
    • While the potatoes are boiling, char the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered. Place the peppers in a bowl and cover with plastic wrap. Let them steam for about 10 minutes.
  2. Peel and Slice Peppers:
    • Peel the blackened skin from the peppers, remove the seeds, and slice them into thin strips.

Step 3: Cook the Onion and Peppers

  1. Heat Olive Oil:
    • In a large skillet, heat 3 tablespoons of olive oil over medium heat.
  2. Sauté Onion:
    • Add the finely sliced white onion and cook until softened and translucent, about 5 minutes.
  3. Add Peppers:
    • Add the sliced poblano peppers to the skillet and cook for another 3-4 minutes until heated through. Season with a pinch of salt.

Step 4: Combine Potatoes with Peppers and Onion

  1. Add Potatoes:
    • Add the cooked potatoes to the skillet with the onion and peppers. Gently toss to combine and heat through. Adjust seasoning with more salt if needed.

Step 5: Crisp the Tortillas

  1. Heat Olive Oil:
    • In a separate skillet, heat a small amount of olive oil over medium-high heat.
  2. Crisp Tortillas:
    • Working in batches, lightly crisp the corn tortillas in the hot oil, about 1-2 minutes per side. Remove and drain on paper towels.

Step 6: Assemble the Tacos

  1. Fill Tortillas:
    • Place a generous spoonful of the potato and pepper mixture onto each tortilla.
  2. Add Cheese:
    • Sprinkle the crumbled queso fresco (or goat cheese/feta) over the top.
  3. Add Epazote:
    • If using, sprinkle the finely cut epazote leaves over the filling.

Step 7: Serve

  1. Serve Hot:
    • Serve the tacos immediately while the tortillas are still warm and the cheese is slightly melted.
  2. Optional Garnishes:
    • Add your favorite taco garnishes such as fresh cilantro, lime wedges, salsa, or avocado slices.

Cooking Notes and Tips

  • Charred Peppers: Charring the peppers adds a smoky flavor to the dish. Make sure to steam them to easily peel off the skin.
  • Cheese Alternatives: If you can’t find queso fresco, goat cheese or feta are excellent substitutes that add a creamy, tangy flavor.
  • Epazote: This herb adds a unique flavor but can be omitted if unavailable.


Spicy Potato Tacos

  • Add Heat:
    • Add finely chopped jalapeños or a dash of hot sauce to the potato mixture for extra heat.

Vegan Potato Tacos

  • Cheese Substitute:
    • Use a dairy-free cheese alternative or simply omit the cheese for a vegan option.

Loaded Potato Tacos

  • Additional Fillings:
    • Add black beans, corn, or sautéed mushrooms to the potato mixture for a more substantial taco.

Serving Suggestions

With a Side Salad

  • Salad:
    • Serve with a fresh green salad with a citrus vinaigrette to balance the richness of the tacos.

With Mexican Rice

  • Rice:
    • Pair with a side of Mexican rice for a complete meal.

With Salsa and Guacamole

  • Salsa and Guacamole:
    • Serve with fresh salsa and guacamole for dipping.


Q: Can I make the potato filling ahead of time? A: Yes, you can prepare the potato filling ahead of time and store it in the refrigerator for up to 2 days. Reheat before assembling the tacos.

Q: How do I store leftovers? A: Store any leftover potato filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving.

Q: Can I use a different type of potato? A: Yes, you can use any type of small, waxy potato such as red potatoes or fingerlings.

Q: What if I can’t find poblano peppers? A: You can substitute with bell peppers for a milder flavor or Anaheim peppers for a bit of heat.

Q: Can I bake the tortillas instead of frying? A: Yes, you can lightly brush the tortillas with olive oil and bake them in a preheated oven at 375°F (190°C) for 5-7 minutes, or until crispy.

Potato Tacos with Green Chilies are a delicious and satisfying vegetarian dish that’s perfect for any occasion. With their combination of tender potatoes, smoky peppers, and creamy cheese, these tacos are sure to be a hit. Enjoy making and sharing this flavorful recipe with your loved ones!


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