If you’re looking for a comforting, flavorful, and downright addictive dish, this Potato Tacos with Green Chilies Recipe is about to become your new go-to. Imagine crispy, golden tacos filled with creamy mashed potatoes spiked with roasted green chilies, seasoned just right with paprika and garlic powder, and topped with bright, tangy cheese and fresh cilantro. It’s simple yet exciting, perfect for any day you crave that warm, satisfying meal with a little kick of freshness.
Ingredients You’ll Need
This Potato Tacos with Green Chilies Recipe shines because it uses simple, everyday ingredients that come together beautifully. Each element plays an essential role: from the hearty russet potatoes providing a creamy base, to the green chilies adding a smoky heat, to the fresh cilantro lifting the whole dish with brightness.
- 3 large russet potatoes, peeled and chopped: The starchy potatoes give a fluffy, hearty filling perfect for tacos.
- 2 medium green chilies, roasted and diced: Roasting enhances their smoky flavor and adds a mild heat that brightens the tacos.
- 1 teaspoon garlic powder: Adds a warm, aromatic depth without overwhelming the mild potato flavor.
- 1 teaspoon paprika: Gives a subtle smokiness and a gorgeous color to the mashed filling.
- 1 teaspoon salt: Essential for bringing all flavors together and enhancing the overall dish.
- 1/2 teaspoon black pepper: Adds a subtle bite that complements the creamy potatoes perfectly.
- 12 small corn tortillas: Corn tortillas offer the authentic texture and taste that hold the filling beautifully.
- 1/4 cup vegetable oil (for frying): Necessary for that crispy, golden taco shell everyone loves.
- 1/2 cup queso fresco or crumbled feta: The salty, crumbly cheese adds amazing contrast to the soft potato.
- 1/4 cup fresh cilantro, chopped: For a fresh, herbaceous finish that lifts each bite.
- Lime wedges, for serving: A squeeze of lime juice brightens and balances all the flavors perfectly.
How to Make Potato Tacos with Green Chilies Recipe
Step 1: Boil and Mash the Potatoes
Start by boiling your peeled and chopped russet potatoes in salted water until they are fork-tender, roughly 10 to 12 minutes. This step is crucial because it makes sure your filling is smooth and creamy. Once drained, mash the potatoes with garlic powder, paprika, salt, and black pepper. The seasoning here really builds the foundation of flavors that make these tacos unforgettable.
Step 2: Add the Roasted Green Chilies
Gently fold the roasted and diced green chilies into the mashed potatoes. The chilies add a subtle smoky heat that perfectly contrasts with the creamy texture of the potatoes, making every bite exciting yet comforting.
Step 3: Assemble the Tacos
Warm the corn tortillas slightly to make them flexible and easy to fold. Spoon about 2 tablespoons of the potato and chili filling onto one half of each tortilla, then fold over to form a taco. This ensures the filling stays neatly tucked inside during frying.
Step 4: Fry Until Crispy and Golden
Heat vegetable oil in a skillet over medium-high heat. Fry 2 to 3 tacos at a time for about 2 to 3 minutes on each side, or until they turn a gorgeous golden brown and get that irresistible crispy shell. Place the fried tacos on paper towels to drain excess oil.
Step 5: Add Toppings and Serve
Sprinkle each taco generously with queso fresco or crumbled feta and chopped cilantro while still warm. Serve immediately with lime wedges on the side for that burst of fresh acidity.
How to Serve Potato Tacos with Green Chilies Recipe
Garnishes
Fresh cilantro and crumbly queso fresco are classic garnishes that complement the Potato Tacos with Green Chilies Recipe perfectly. For an extra punch, squeeze fresh lime over the tacos right before eating to brighten and balance all the flavors. You can also add sliced radishes or a drizzle of crema if you want a little extra texture and coolness.
Side Dishes
This dish pairs wonderfully with simple sides like Mexican rice, black beans, or a crisp mixed green salad with avocado. Each of these provides a nice counterbalance to the richness of the potato filling while keeping the meal feeling fresh and complete.
Creative Ways to Present
For a fun twist, try serving these Potato Tacos with Green Chilies Recipe as taco cups by pressing tortillas into muffin tins before frying, then filling each one with the potato mixture. Or serve them open-faced topped with a dollop of salsa verde and a sprinkle of toasted pumpkin seeds for a festive appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the fried tacos and the filling separately in airtight containers in the refrigerator. This helps keep the shells crispy and the filling fresh for up to 3 days.
Freezing
You can freeze the mashed potato and green chili filling before frying. Portion it out, wrap tightly, and freeze for up to 2 months. When ready, thaw and assemble fresh tacos to fry for the best texture and flavor.
Reheating
To reheat, warm the tacos in a skillet over medium heat for a few minutes on each side to bring back that crispy exterior. Avoid microwaving directly as it may make the tortillas soggy.
FAQs
Can I use other types of cheese besides queso fresco?
Absolutely! While queso fresco adds a mild, crumbly texture that works beautifully, you can also use feta for a similar salty effect or even cotija if you prefer a sharper, aged flavor.
How spicy are these Potato Tacos with Green Chilies Recipe?
The spice level largely depends on the type of green chilies you use. Roasted green chilies generally add a mild to medium heat, but feel free to adjust the amount or choose milder chilies if you want it gentler.
Can I bake the tacos instead of frying?
Yes, baking is a great option for a lighter version. Brush the tacos lightly with oil and bake at 400°F (200°C) for about 10-12 minutes, flipping halfway through until crispy and golden.
What can I add to the filling for extra flavor?
Feel free to mix in finely chopped onions, sautéed mushrooms, or even some cooked corn to add more complexity and texture to the filling.
Are these tacos suitable for vegans?
If you avoid cheese or substitute with a vegan alternative, this Potato Tacos with Green Chilies Recipe can easily be made vegan, keeping all the delicious flavors intact.
Final Thoughts
This Potato Tacos with Green Chilies Recipe is one of those dishes that feels like a warm hug in taco form. It’s simple, satisfying, and bursting with flavor from the creamy, spiced filling to the crispy shell and fresh garnishes. Trust me, once you try it, it will become a favorite to make again and again — perfect for sharing with family and friends or enjoying as a cozy treat any night of the week.
Print
Potato Tacos with Green Chilies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
These crispy Potato Tacos with Green Chilies offer a flavorful and satisfying twist on a classic taco. Mashed russet potatoes infused with smoky paprika, garlic, and spicy roasted green chilies are folded into warm corn tortillas, then pan-fried to golden perfection. Topped with queso fresco, fresh cilantro, and lime wedges, these tacos make a wonderful vegetarian-friendly meal that’s perfect for a quick weeknight dinner or casual gathering.
Ingredients
Main Ingredients
- 3 large russet potatoes, peeled and chopped
- 2 medium green chilies, roasted and diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 12 small corn tortillas
- 1/4 cup vegetable oil (for frying)
- 1/2 cup queso fresco or crumbled feta
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Boil and Mash Potatoes: Place the peeled and chopped russet potatoes in a pot of salted water and boil for 10 to 12 minutes until they are fork-tender. Drain the water and mash the potatoes thoroughly. Season the mashed potatoes with garlic powder, paprika, salt, and black pepper, mixing well to combine all the flavors.
- Add Green Chilies: Stir the roasted and diced green chilies carefully into the mashed potatoes, ensuring they are evenly distributed throughout the mixture to add a smoky and spicy flavor.
- Prepare Tortillas: Warm the corn tortillas slightly to make them pliable and easy to fold without cracking. Spread approximately 2 tablespoons of the potato and chili filling on one half of each tortilla. Fold the tortilla over to enclose the filling.
- Fry the Tacos: Heat the vegetable oil in a skillet over medium-high heat. Fry the tacos in batches of two to three at a time for 2 to 3 minutes on each side, or until the tortillas turn golden brown and crispy. Remove the tacos and drain excess oil by placing them on paper towels.
- Add Toppings and Serve: Sprinkle each taco with crumbled queso fresco and chopped fresh cilantro. Serve immediately alongside lime wedges to squeeze over the tacos for a bright, tangy finish.
Notes
- Roast the green chilies under a broiler or on a gas stove flame to get a smoky flavor before dicing.
- Use vegetable oil with a high smoke point to get crispier tacos.
- For a spicier version, add finely chopped jalapeños or hot sauce to the filling.
- These tacos are best served fresh to maintain crispiness but can be reheated in a skillet or oven.
- Queso fresco can be substituted with feta for a similar crumbly texture and tangy taste.
