Potato and Green Chili Tacos
A satisfying and savory vegetarian dish, these crispy potato and green chili tacos bring together creamy spiced potatoes, fire-roasted chilies, and melty cheese inside golden corn tortillas. Ideal for meat-free meals, this recipe delivers comfort and flavor in every bite.
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Servings: 6
Ingredients
- 1 cup finely shredded cheese blend cheddar or Mexican-style
- 4 medium Russet potatoes peeled and chopped into small cubes
- 1 teaspoon garlic seasoning powder
- Salt and freshly ground black pepper according to taste
- ½ teaspoon ground chili spice
- 1 teaspoon powdered cumin
- 1 can 4 ounces diced fire-roasted green chilies (choose heat level to preference)
- 10 mini-sized corn tortillas
- 2 to 3 tablespoons neutral oil for pan-frying
Optional Garnishes:
- Mexican crema or traditional sour cream
- Chopped ripe avocado or prepared guacamole
- Fresh salsa or pico de gallo
- Hand-torn cilantro leaves
- Thinly shredded lettuce
- Crumbled cotija or queso fresco cheese
Instructions
- Place the cubed potatoes into a saucepan filled with salted water. Bring the water to a boil and cook the potatoes until they are tender enough to pierce easily with a fork, approximately 10 to 12 minutes. Drain thoroughly and return them to the pot.
- Mash the cooked potatoes while still warm. Mix in the diced green chilies, garlic powder, cumin, chili powder, salt, and black pepper. Stir well until the texture is smooth and evenly seasoned.
- Warm the corn tortillas in a skillet or microwave briefly to make them flexible. Spread around 2 to 3 tablespoons of the seasoned potato mixture over one side of each tortilla. Sprinkle a portion of the shredded cheese on top, then fold each tortilla in half.
- In a nonstick skillet, heat 1 tablespoon of oil over medium heat. Working in batches, place the folded tacos in the pan and press them gently with a spatula. Cook each side for about 2 to 3 minutes or until the exterior is golden and crisp. Add additional oil between batches as necessary.
- Serve the tacos hot, accompanied by your selection of toppings and side dishes.
Notes
For a spicier flavor, use hot green chilies and add extra chili powder. These tacos can be kept warm in a low oven while finishing the remaining batches.