Potato Tacos with Green Chilies
These potato tacos with green chilies are a wonderfully rustic, flavorful take on traditional Mexican street food. Crispy tortillas are filled with golden fried potatoes, sweet onions, and smoky roasted poblanos, all finished with creamy queso fresco. The result is a taco that’s hearty, vegetarian-friendly, and deeply savory. They’re perfect for weeknight dinners, taco nights, or entertaining guests who appreciate bold, authentic flavors.
Ingredients
- 1.5 lbs petite boiling potatoes, halved
- 3 tablespoons olive oil (plus extra for frying tortillas)
- 1 petite white onion, finely sliced
- 6 poblano peppers, charred and skinned
- Pinch of salt
- 8 oz crumbled queso fresco (or goat cheese/feta)
- 16 epazote leaves, finely cut (optional)
- 8–12 corn tortillas, lightly crisped in olive oil
Directions
- Place potatoes in salted water and boil about 15 minutes, until softened.
- Cool under tap water, then peel and dice into small pieces.
- Heat 3 tablespoons olive oil in a sturdy skillet over medium heat.
- Add onions and potatoes; fry 10–15 minutes, stirring occasionally, until deep brown.
- Deseed and chop charred poblanos; add to the skillet with epazote (if using) and season with salt.
- Turn off heat and stir in the cheese.
- In a separate pan, fry corn tortillas lightly in olive oil.
- Fill tortillas with the potato mixture, fold, and serve with your favorite sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: ~260 kcal | Servings: 6
Tips
- For extra smoky flavor, char the poblanos directly over a gas flame or broil them until blackened.
- Keep tortillas warm and pliable by stacking them under a clean towel as you fry them.
FAQ
Can I use a different cheese?
Yes—feta or goat cheese works well, though each changes the flavor slightly.
Is epazote required?
No; it’s optional. Cilantro or oregano can be used for a different herbal note.
Can I prep poblanos ahead of time?
Absolutely. Roast, peel, and refrigerate them until ready to cook.
