Potato Green Chile Tacos are a mouthwatering vegetarian delight that bring together the hearty comfort of potatoes and the fiery charm of green chiles. This simple yet flavorful recipe originates from the heart of Southwestern cuisine and is perfect for taco nights, meatless meals, or anytime you’re craving something both satisfying and spicy. The creamy, seasoned potatoes paired with roasted green chiles wrapped in warm tortillas create a symphony of flavors that even meat lovers will appreciate. These tacos are easy to prepare, incredibly budget-friendly, and can be customized with your favorite toppings for that perfect bite every time.
Ingredients
4 medium-sized russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
1 cup roasted green chiles, chopped (Hatch chiles preferred if available)
8 small corn or flour tortillas
1/4 cup fresh cilantro, chopped (optional)
1/4 cup crumbled queso fresco or shredded cheese of choice (optional)
Sour cream or vegan alternative for garnish (optional)
Lime wedges for serving
Instructions
- Prepare the potatoes
Start by peeling and dicing the potatoes into small cubes. Place them in a pot of salted boiling water and cook for about 8 to 10 minutes or until just tender but not mushy. Drain and set aside. - Sauté the aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. - Season the mix
Add the cooked potatoes to the skillet with the onion and garlic. Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat the potatoes evenly with the spices. - Add green chiles
Stir in the chopped roasted green chiles and cook the mixture for another 5 minutes, allowing the flavors to combine and the edges of the potatoes to crisp slightly. Taste and adjust seasoning if needed. - Warm the tortillas
While the filling is cooking, warm the tortillas on a skillet or directly over a gas flame for a few seconds on each side until soft and pliable. Keep them covered with a clean towel to retain heat. - Assemble the tacos
Spoon a generous amount of the potato and green chile filling into the center of each warm tortilla. Top with chopped cilantro, crumbled queso fresco, a dollop of sour cream, and a squeeze of lime juice if desired. - Serve and enjoy
Serve the tacos hot with extra lime wedges on the side. These tacos are great on their own but can be paired with rice, beans, or a light salad for a more complete meal.
Potato Green Chile Tacos are a comforting and bold dish that highlights the richness of earthy potatoes and the tangy kick of green chiles. Perfect for vegetarians and spice lovers alike, this recipe proves that meatless tacos can be just as exciting and flavorful as their carnivorous counterparts. Whether served at a casual family dinner or at a festive taco bar with friends, these tacos are sure to impress and become a go-to favorite.