These Potato Tacos with Green Chilies are a delicious, comforting Mexican-inspired meal made with crispy golden potatoes, caramelized onions, smoky poblano peppers, creamy queso fresco, and warm corn tortillas.
The potatoes become beautifully browned in the skillet while the roasted poblanos add a mild smoky heat. Finished with crumbled cheese and optional fresh epazote, these tacos are simple, filling, and full of flavor.
Ingredients
- 1½ pounds petite boiling potatoes, cut in half
- 3 tablespoons olive oil, plus extra for frying the tortillas
- 1 small white onion, thinly sliced
- 6 medium poblano peppers, charred, peeled, and seeded
- A pinch of salt, plus more to taste
- 8 ounces crumbled Mexican queso fresco
- 16 epazote leaves, finely chopped, optional
- 8–12 corn tortillas
Instructions
1. Boil the Potatoes
Place the potatoes in a large pot and cover them completely with salted water.
Bring the water to a boil and cook the potatoes for approximately 15 minutes, or until they are tender enough to pierce easily with a fork.
Drain the potatoes and rinse them briefly under cool running water. Allow them to cool enough to handle.
Peel the potatoes if desired, then cut them into small bite-sized pieces.
2. Prepare the Poblano Peppers
If the poblanos haven’t already been prepared, char them over a gas flame, under a broiler, or on a hot skillet, turning occasionally until the skins are blistered and blackened.
Place the charred peppers in a covered bowl for about 10 minutes. This allows them to steam, making the skins easier to remove.
Peel away the skins, remove the stems and seeds, and roughly chop the peppers.
3. Brown the Potatoes and Onion
Heat 3 tablespoons of olive oil in a large, sturdy skillet over medium heat.
Add the sliced onion and cook for several minutes until it begins to soften.
Add the diced potatoes and a pinch of salt.
Cook for 10–15 minutes, stirring occasionally, until the potatoes and onions develop a deep golden-brown color.
Allow the potatoes to sit undisturbed for a minute or two between some of the stirs. This helps them develop a crispy, browned exterior.
4. Add the Green Chilies
Add the chopped roasted poblano peppers to the skillet.
Stir everything together and cook for another 3–5 minutes, allowing the smoky pepper flavor to blend with the potatoes and onions.
Taste and adjust the salt as needed.
If using epazote, stir in the finely chopped leaves during the final minute of cooking.
5. Warm and Crisp the Tortillas
Heat a small amount of olive oil in a clean skillet over medium heat.
Lightly fry each corn tortilla for about 20–30 seconds per side, just until warm, flexible, and lightly crisp around the edges.
Don’t fry them until completely hard—they should still be pliable enough to fold around the filling.
Transfer the tortillas to a plate lined with paper towels.
6. Assemble the Tacos
Spoon a generous amount of the potato and poblano mixture into the center of each tortilla.
Top with crumbled queso fresco.
Fold the tortillas over the filling and serve while warm.
For an extra fresh finish, you can add chopped cilantro, sliced avocado, fresh lime juice, or your favorite salsa.
Serving Suggestions
These potato tacos pair beautifully with:
- Fresh salsa verde
- Pico de gallo
- Avocado or guacamole
- Lime wedges
- Mexican crema
- Refried beans
- Mexican rice
- Fresh cilantro
- Pickled onions
A squeeze of fresh lime just before eating brings all the flavors together.
Tips for the Best Potato Tacos
Brown the potatoes well: Don’t rush the skillet step. The golden crust adds a lot of flavor and texture.
Don’t overcrowd the pan: If your skillet is small, brown the potatoes in batches.
Handle poblanos carefully: Removing the seeds and membranes will reduce the heat, although poblano peppers are generally fairly mild.
Use fresh tortillas: Fresh corn tortillas are especially good because they remain soft and flexible while developing lightly crisp edges.
Don’t skip the cheese: Queso fresco adds a creamy, salty contrast to the smoky peppers and crispy potatoes.
Easy Substitutions
If queso fresco isn’t available, you can use feta or soft goat cheese.
If you can’t find epazote, simply leave it out. The tacos will still be flavorful.
For a milder filling, remove all seeds and membranes from the poblanos before chopping.
For more heat, add a finely chopped jalapeño or your favorite hot salsa.
Storage and Reheating
Store leftover potato filling in an airtight container in the refrigerator for up to 3–4 days.
Reheat the filling in a skillet over medium heat until hot and lightly crisp again.
For the best texture, warm fresh tortillas just before serving rather than storing assembled tacos.
Final Thoughts
These Potato Tacos with Green Chilies prove that a few simple ingredients can create an incredibly satisfying meal. Crispy browned potatoes, sweet caramelized onions, smoky roasted poblanos, and creamy queso fresco come together inside warm corn tortillas for tacos that are hearty, flavorful, and easy to make.
Serve them with fresh salsa and lime for a simple weeknight dinner, weekend brunch, or meatless Mexican-inspired meal.