In this post – a delicious potato poblano taco recipe
This post may contain affiliate links.
Sharing one of my family’s favorite dinners: potato poblano tacos!
Now I know you have likely never had a potato poblano taco… but let me tell you, they are delicious!
Potato Poblano Tacos
- yellow potatoes (one large yellow potato per person), washed and diced into small cubes we use a vegetable chopper to dice the potatoes so they are all the same size
- 1 poblano pepper (one poblano makes enough for 10 tacos)
- 1/2 a yellow onion, minced
- 2-3 tbsp olive oil
- Cotija cheese, grated for garnish
- cilantro, for garnish
- taco tortillas, use either corn or flour tortillas
- salt, to taste
- In a large frying pan, heat the olive oil on medium heat. Then add the diced potatoes, and cook until they are crispy brown on the outside and soft on the inside.
- Next, heat up a cast iron skillet or grill pan on high heat. Then place the whole poblano directly onto the grill pan, and cook until the skin blackens on that side, and then flip until every side of the pepper is completely charred. Remove from heat, and then allow to cool before removing the skin of the pepper. The skin should easily peel off with your fingers. If skin does not peel off easily, then you didn’t cook it long enough. Once skin is removed, dice into small pieces.
- Next, add the yellow onion to the potatoes and sauté the onion until translucent. You may need to add a bit more olive oil to the potatoes so that the onion has oil to cook in. Remove from heat when translucent. Salt to taste. Place potatoes/onions in a separate bowl.
- Wipe out the potato frying pan and then place back on low heat. Heat each tortilla on the frying pan for 10 seconds. You do not need to put oil in the pan, just keep an eye on the pan and tortilla!
- Assembly, place a scoop of potatoes and onions on the bottom, then a layer of poblanos, then guacamole, then Cotija cheese and finally cilantro for garnish. Enjoy!
Here are some bonus tips for successful tacos:
-make sure you taste test the poblano pepper before you go ahead and put a ton on your tacos – sometimes they are spicy!
-Having trouble finding poblanos at the grocery store? Sometimes they are sold as pasilla peppers – they are the same thing!
-We use this vegetable chopper to chop the onions and potatoes – this helps them cook more evenly.
– Heating the tortilla before filling it tremendously helps with the tortilla strength and you are less likely to have ripped tortillas.
-We love to use this lime salt in our Mexican dishes.
I hope you try making these tacos – they are so good!