Potato Tacos

potato taco
potato taco

Potato Tacos

By David Calito  ,     , ,

August 14, 2015

0.0 0
  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 4- 8 Servings


2 large red-skinned potatoes, peeled and cut in 1/2-inch cubes

4 1/2 tablespoons olive oil

2 poblano chile peppers

1 cup chopped onion

2 cloves garlic, chopped

2 celery stalks, chopped

1 red bell pepper, seeded and chopped

1 ear white corn, stripped of kernels

2 scallions, chopped

Salt & pepper to taste

1 lime

10 fresh corn tortillas

Fresh cilantro, about 1/4 cup chopped

Fresh avocado, diced


Wash and Clean all vegetables.

In a skillet add 3 tablespoons of the olive oil and add the potatoes and fry them until crispy and brown on the outside and cooked inside.

Meanwhile slice the poblano chiles in half, and while wearing gloves, remove the ribs and the seeds. Add the peppers cut-side down to a baking dish that has been lightly coated with olive oil and roast them in the oven for about 10 minutes. Chop them up and set aside.

When the potatoes finish cooking remove them to a plate lined with paper towels. Add the remaining 1 tablespoon of oil to the skillet and cook the onions, garlic, celery, bell pepper, and corn. Add salt and pepper to taste, and juice the lime and add it to the skillet and cook on low for 5 minutes. Stir well.

Heat a large skillet or griddle and warm up the tortillas on each side, about 5 minutes per side. If you don't do this, they will have a hard, rubbery texture. Warming them helps to soften them.

To assemble the tacos, place some potato on the tortilla, some roasted poblanos, then the veg/lime mixture, and top with scallion, cilantro, and avocado.

Enjoy with pico de gallo


Nutrition Facts

Serving Size1 Serving
Total Fat2g
Saturated Fat1g
Total Carbohydrates3g

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