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

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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