Why You’ll Love This Recipe
- Easy to Make: With just a few ingredients and simple steps, these tacos come together in no time, making them perfect for busy weeknights.
- Crispy and Golden: Pan-fried to crispy perfection, these tacos are the ultimate in texture with a crunchy outside and creamy inside.
- Flavor-Packed: The combination of cheddar, garlic, cumin, and green chilies creates a burst of flavor in every bite.
- Customizable: Adjust the spice level to your preference by changing the amount of green chilies, or add your favorite toppings like salsa, red onion, or sour cream.
- Vegetarian-Friendly: These tacos are perfect for vegetarians and anyone looking for a delicious plant-based meal without sacrificing flavor.
- Perfect for Taco Night: With about 15 tacos per recipe, they’re ideal for sharing with friends and family or serving at a gathering.
Ingredients
- 4 large russet potatoes, diced (skin on)
- 1/2–3/4 jar (about 8 oz) green chiles, drained
- 1 1/2 cups shredded cheddar cheese
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp New Mexico red chile powder (or paprika)
- Chopped cilantro, to taste
- Corn tortillas
- High-heat oil (for frying)
- Sea salt, to taste
Optional garnishes:
- Salsa
- Red onion
- Cabbage
- Lettuce
- Sour cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Boil the Potatoes: Boil the diced potatoes in salted water until fork-tender, about 20 minutes. Drain the potatoes and let them cool slightly.
- Mash the Potatoes: Transfer the boiled potatoes to a bowl and mix in the cheddar cheese, green chiles, minced garlic, chopped cilantro, cumin, red chile powder, and at least 1 teaspoon of sea salt. Gently mash until well combined but still a little chunky.
- Warm the Tortillas: Warm the corn tortillas in a skillet for 15–20 seconds on each side until they’re pliable. Keep them covered to prevent them from getting hard.
- Assemble the Tacos: Place a scoop of the potato mixture onto each tortilla. Fold the tortillas in half and press gently to seal.
- Fry the Tacos: Heat oil over medium-high heat. Fry each taco until golden-brown on both sides, about 1–2 minutes per side, pressing gently as they cook.
- Drain and Serve: Once the tacos are crispy, drain them on paper towels to remove excess oil. Serve immediately with optional garnishes like salsa, red onion, cabbage, or sour cream.
Servings and Timing
- Servings: About 15 tacos
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add more green chilies or a chopped jalapeño for extra heat.
- Milder Version: Use fewer green chilies or substitute with a milder pepper like poblano for a less spicy version.
- Vegan Option: Use dairy-free cheese and sour cream for a vegan-friendly version of these tacos.
- Add Veggies: Include sautéed bell peppers, mushrooms, or corn for added texture and flavor.
Storage/Reheating
- Storing Leftovers: Leftover potato filling can be refrigerated for up to 2 days. Reheat it and assemble the tacos just before frying.
- Reheating Fried Tacos: While fried tacos are best served fresh, you can reheat them in a skillet over low heat to crisp them back up.
FAQs
Can I make these tacos without frying them?
Yes, you can bake them in the oven at 375°F for about 10–15 minutes until crispy if you prefer a lighter version.
Can I use a different type of cheese?
Yes, you can use a different cheese like Monterey Jack or a Mexican cheese blend for a slightly different flavor.
Can I make these tacos ahead of time?
You can prepare the potato mixture ahead of time and refrigerate it. Just assemble and fry the tacos when ready to serve.
What other toppings can I add?
You can top your tacos with chopped lettuce, tomatoes, avocado, or even pickled onions for extra crunch and flavor.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas give a more authentic texture and flavor, you can use flour tortillas if preferred.
Conclusion
These Potato Tacos with Green Chilies are a fun and flavorful twist on traditional tacos, offering a satisfying, creamy filling with just the right amount of spice. The crispy, golden exterior adds the perfect texture to each bite. Whether you’re hosting taco night or looking for a delicious vegetarian meal, these tacos are sure to be a hit!
Potato Tacos with Green Chilies – An Easy Flavor-Packed Taco Fix
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 tacos
- Category: Dinner, Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Potato Tacos with Green Chilies offer a delicious, creamy potato filling with cheddar cheese, garlic, and spicy green chilies, all wrapped in crispy, pan-fried tortillas. These flavorful vegetarian tacos are customizable, easy to make, and perfect for any taco night.
Ingredients
4 large russet potatoes, diced (skin on)
1/2–3/4 jar (about 8 oz) green chiles, drained
1 1/2 cups shredded cheddar cheese
1 clove garlic, minced
1 tsp ground cumin
1 tsp New Mexico red chile powder (or paprika)
Chopped cilantro, to taste
Corn tortillas
High-heat oil (for frying)
Sea salt, to taste
Optional garnishes: Salsa, red onion, cabbage, lettuce, sour cream
Instructions
- Boil the Potatoes: Boil the diced potatoes in salted water until fork-tender, about 20 minutes. Drain the potatoes and let them cool slightly.
- Mash the Potatoes: Transfer the boiled potatoes to a bowl and mix in the cheddar cheese, green chiles, minced garlic, chopped cilantro, cumin, red chile powder, and sea salt. Gently mash until well combined but still a little chunky.
- Warm the Tortillas: Warm the corn tortillas in a skillet for 15–20 seconds on each side until pliable. Keep them covered to prevent them from getting hard.
- Assemble the Tacos: Place a scoop of the potato mixture onto each tortilla. Fold the tortillas in half and press gently to seal.
- Fry the Tacos: Heat oil over medium-high heat. Fry each taco until golden-brown on both sides, about 1–2 minutes per side, pressing gently as they cook.
- Drain and Serve: Once the tacos are crispy, drain them on paper towels to remove excess oil. Serve immediately with optional garnishes like salsa, red onion, cabbage, or sour cream.
Notes
Spicy Kick: Add more green chilies or a chopped jalapeño for extra heat.
Milder Version: Use fewer green chilies or substitute with a milder pepper like poblano for a less spicy version.
Vegan Option: Use dairy-free cheese and sour cream for a vegan-friendly version of these tacos.
Add Veggies: Include sautéed bell peppers, mushrooms, or corn for added texture and flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
