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
Scale
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.
