These Potato Green Chile Tacos are a delicious vegetarian option that’s bursting with flavor. The combination of creamy potatoes, roasted green chiles, and warm spices makes for a satisfying taco filling that’s perfect for any meal. Whether you’re a taco lover or just looking for a new recipe to try, these tacos are sure to become a favorite.
Tacos au chili vert de pommes de terre Recette
1
portions20
minutes25
minutes350
kcal45
minutesLaissez l'écran de votre appareil allumé
Ingrédients
150 g 5 2/7 oz Pommes de terre
1 1 Roasted Green Chiles
2 2 Small Corn Tortillas
50 g 1/3 tasse Yellow Onion
1 1 Garlic clove
15 ml 1 cuillère à soupe Huile d'olive
2 g 1 cuillère à café Ground Cumin
2 g 1 cuillère à café Paprika
2 g 1/3 cuillère à café Sel
1 g 1/2 cuillère à café Poivre noir
few sprigs few sprigs Fresh Cilantro
Lime Wedges
Equipement
Medium frying pan- Couteau
- Tasses à mesurer (US)
- Cuillère en bois
- Small pot
- Cuillère creuse
Directions
- Begin by boiling the diced potatoes in a small pot of salted water until tender, about 10 minutes. Drain the potatoes and set them aside.
- In a medium frying pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the boiled potatoes to the frying pan with the onions and garlic. Sprinkle in the ground cumin, paprika, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden brown and crispy on the edges, about 10 minutes.
- Stir in the chopped roasted green chiles and cook for an additional 2-3 minutes, allowing the flavors to meld together.
- While the filling is finishing, warm the corn tortillas in a dry skillet or over an open flame until they are soft and pliable.
- Spoon the potato and green chile mixture onto the warmed tortillas. Garnish with fresh cilantro if desired.
- Serve the tacos with lime wedges on the side for squeezing over the top.
Notes
- For extra flavor, consider adding a sprinkle of cheese (like queso fresco) or a dollop of sour cream to your tacos. If you prefer more heat, try using Hatch green chiles or adding a dash of hot sauce to the filling.
Can I use a different type of potato for this recipe?
Yes, you can use any type of potato you like. Russet potatoes are great for a fluffier texture, while Yukon Gold or red potatoes will give you a creamier consistency. Just adjust the cooking time as needed based on the size and type of potato.
