Potato Green Chile Tacos


Potato Green Chile Tacos are a flavorful and satisfying vegetarian option that brings together the earthiness of potatoes with the spicy kick of green chiles. These tacos are easy to prepare and perfect for any meal, from a quick weeknight dinner to a fun weekend gathering. The combination of crispy potatoes, roasted green chiles, and a variety of toppings creates a deliciously complex flavor profile that will appeal to everyone.


  • 4 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup roasted green chiles, diced (canned or fresh)
  • 8 small corn tortillas
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • Lime wedges, for serving

Optional Toppings:

  • Sliced avocado
  • Sour cream or Greek yogurt
  • Salsa or hot sauce
  • Shredded lettuce or cabbage


  1. Prepare the Potatoes:
    • Preheat your oven to 425°F (220°C). In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, cumin, smoked paprika, garlic powder, and onion powder until evenly coated.
  2. Roast the Potatoes:
    • Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through cooking for even browning.
  3. Prepare the Green Chiles:
    • If using fresh green chiles, roast them on an open flame or under a broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the charred skin, remove the seeds, and dice the chiles. If using canned green chiles, simply drain and dice them.
  4. Combine Potatoes and Chiles:
    • In a large skillet over medium heat, add the roasted potatoes and diced green chiles. Cook for 3-4 minutes, stirring occasionally, until everything is well combined and heated through.
  5. Warm the Tortillas:
    • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are warm and pliable.
  6. Assemble the Tacos:
    • Divide the potato and green chile mixture among the warm tortillas. Top each taco with crumbled queso fresco, chopped cilantro, and diced red onion. Add any optional toppings as desired.
  7. Serve:
    • Serve the tacos immediately with lime wedges on the side for squeezing over the top.


  • Potato Choice: Russet potatoes work well for their fluffiness, but you can also use Yukon Gold or red potatoes for a different texture and flavor.
  • Green Chiles: Hatch chiles are a great choice if you can find them. Adjust the amount of green chiles based on your preferred spice level.
  • Tortillas: For a gluten-free option, stick with corn tortillas. If you prefer flour tortillas, those work well too.


Potato Green Chile Tacos are a delicious and versatile dish that brings together the comforting flavors of roasted potatoes and the zesty kick of green chiles. These tacos are easy to customize with your favorite toppings and are sure to become a favorite in your meal rotation. Perfect for a quick dinner or a fun taco night with friends and family, these tacos offer a delightful combination of textures and flavors that everyone will enjoy.


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