Potato Tacos with Green Chilies

Potato Tacos with Green Chilies is a delightful and flavorful dish that brings the essence of Mexican cuisine to your kitchen. This recipe uses a unique blend of petite boiling potatoes and rich, smoky poblano peppers to create a mouthwatering filling for the tacos. The addition of crumbled Mexican queso fresco, or alternatives like goat cheese or feta, adds a creamy texture and depth to the flavor profile.

The process involves boiling and dicing potatoes, sautéing them with onions until golden brown, and then mixing in charred and skinned poblano peppers. The optional epazote leaves contribute an authentic Mexican herbaceous note. Crisped corn tortillas, lightly fried in olive oil, provide the perfect vessel for this savory mixture.

The beauty of this recipe lies in its versatility. Feel free to swap the queso fresco with other cheeses like feta or goat cheese to suit your taste. Epazote, a traditional Mexican herb, can be omitted or replaced with cilantro or oregano for a different flavor twist. The poblanos can also be charred in advance for convenience.

This dish is ideal for those who enjoy the vibrant flavors of Mexican cuisine and are looking for a hearty vegetarian option. Serve these Potato Tacos with Green Chilies with your favorite sauce for an extra kick, and enjoy a meal that’s both satisfying and full of character.


  1. Petite Boiling Potatoes: 1.5 lbs, halved. Petite boiling potatoes are ideal for this recipe due to their size and texture. They hold their shape well after boiling.
  2. Olive Oil: 3 tablespoons, plus extra for frying tortillas. Olive oil is used for its flavor and health benefits.
  3. White Onion: 1 petite, finely sliced. Onion adds a sweet, aromatic flavor to the dish.
  4. Poblano Peppers: 6 average-sized, charred and skinned. Poblanos provide a mild heat and a distinct flavor to the tacos.
  5. Salt: A pinch, for seasoning.
  6. Cheese: 8 oz of crumbled Mexican queso fresco, goat cheese, or feta. Cheese adds creaminess and a tangy flavor.
  7. Epazote Leaves: 16, finely cut (optional). Epazote has a unique aroma and is traditionally used in Mexican cuisine.
  8. Corn Tortillas: 8-12, lightly crisped in olive oil. Corn tortillas are the base of the tacos and provide a distinct taste and texture.


  1. Prepare the Potatoes:
    • Place the halved potatoes in a pot of salted water, ensuring they are fully submerged.
    • Boil for approximately 15 minutes or until they are soft.
    • After boiling, cool them under tap water, then peel and dice into small pieces.
  2. Cook the Potato Mixture:
    • Heat olive oil in a skillet over medium heat.
    • Add the sliced onions and diced potatoes.
    • Fry, stirring occasionally, until they turn a deep brown color, about 10-15 minutes.
  3. Prepare the Poblanos:
    • While the potatoes are cooking, deseed the charred poblanos and coarsely chop them.
    • Add the chopped poblanos to the frying potato mix.
    • If using epazote, add it now. Season the mixture with salt.
  4. Finalize the Filling:
    • Once the potato and poblano mixture is cooked, turn off the heat.
    • Stir in the crumbled cheese, allowing it to melt slightly.
  5. Prepare the Tortillas:
    • In a separate pan, fry the corn tortillas with a bit of olive oil over medium heat until they’re just crisp.
  6. Assemble the Tacos:
    • Fill each tortilla with the potato mixture.
    • Fold the tortillas and serve hot.

Serving Suggestions

  • Sauces: Serve these tacos with your choice of salsa, guacamole, or a creamy lime sauce for added flavor.
  • Garnishes: Top with fresh cilantro, diced tomatoes, or a squeeze of lime for a refreshing twist.

Common Questions

  1. Cheese Alternatives: Feel free to substitute Mexican queso fresco with feta or goat cheese. Each cheese brings a unique flavor and texture to the tacos.
  2. Epazote Substitution: If epazote is unavailable, you can use cilantro or oregano as an alternative. These herbs will provide a different but equally delicious flavor profile.
  3. Prepping Poblanos in Advance: You can char the poblanos ahead of time. After roasting, store them in a sealed container in the refrigerator and use them when you’re ready to make your tacos.

Enjoy your Potato Tacos with Green Chilies, a delightful combination of flavors and textures that’s sure to please any palate!

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