Potato Tacos with Green Chilies

Potato tacos with green chilies are a delicious and hearty vegetarian dish that’s full of flavor. Here’s a simple recipe you can follow to make them at home.


For the Potato Filling:

  • 2 tablespoons olive oil
  • 1 pound potatoes, diced into small cubes (about 2-3 medium potatoes)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced green chilies (canned or fresh roasted, peeled, and chopped)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional for garnish)

For the Tacos:

  • Corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1 avocado, sliced
  • Lime wedges, for serving
  • Sour cream or Mexican crema (optional)
  • Salsa or hot sauce, for serving


Making the Potato Filling:

  1. Preheat the skillet: Heat the olive oil in a large skillet over medium heat.
  2. Cook potatoes: Add the diced potatoes to the skillet. Cook for about 10-15 minutes, stirring occasionally, until they start to get golden and a bit crispy on the outside.
  3. Add aromatics: Add the diced onion and garlic to the skillet with the potatoes. Cook until the onions are soft and translucent, about 5 minutes.
  4. Season: Stir in the green chilies, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning as necessary.
  5. Finish filling: Remove from the heat. If you want, you can add fresh cilantro for an extra layer of flavor. Set aside to cool slightly while you prepare the taco shells.

Assembling the Tacos:

  1. Warm the tortillas: Heat the corn tortillas in a dry skillet, on a grill, or directly over a gas flame until they are warm and pliable.
  2. Assemble tacos: Place some of the potato filling on each tortilla. Top with shredded lettuce, cheese, and a few slices of avocado.
  3. Garnish: Add a dollop of sour cream or Mexican crema if desired, and a squeeze of lime juice. Serve with salsa or hot sauce on the side.
  4. Serve: Serve your potato tacos with green chilies immediately, accompanied by any remaining lime wedges.


  • For extra protein, you can add cooked black beans or pinto beans to the potato filling.
  • Feel free to customize the toppings based on your preferences. Other great additions include pickled red onions, diced tomatoes, or coleslaw.
  • If you like it spicy, you can include some diced jalapeƱos in the potato mixture or use a spicier variety of green chilies.

Enjoy your homemade potato tacos with green chilies! They make for a satisfying meal with a balance of textures and flavors that’s sure to be a hit whether it’s for a weeknight dinner or a casual gathering.

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