Potato Tacos with Green Chilies



For Potato Filling:

  • 4 medium potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For Tacos:

  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Optional toppings: salsa, sour cream, avocado slices, chopped cilantro


  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and cook until they become translucent, about 2-3 minutes.
  2. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
  3. Add the diced potatoes to the skillet along with the ground cumin, chili powder, salt, and pepper. Cook, stirring occasionally, until the potatoes are tender and lightly browned, about 10-12 minutes.
  4. Once the potatoes are cooked, stir in the diced green chilies and cook for an additional 2-3 minutes to heat through. Adjust seasoning if needed.
  5. Warm the tortillas in a dry skillet or in the microwave until soft and pliable.
  6. To assemble the tacos, spoon some of the potato filling onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and any other desired toppings.
  7. Serve the potato tacos immediately, garnished with chopped cilantro if desired.


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