Tacos are a staple in my home, but sometimes you want a break from the usual beef or chicken. These Potato Tacos with Green Chilies are a fantastic vegetarian option that is so flavorful and satisfying, you won’t even miss the meat. The combination of tender mashed potatoes, spicy green chilies, and a hint of cheese, all tucked into a crispy corn tortilla, is absolutely irresistible.

I was first introduced to potato tacos at a local taco shop, and I was instantly hooked. I knew I had to figure out how to make them at home, and after a few tries, this recipe was born. It’s a simple, straightforward recipe that delivers a huge amount of flavor with minimal effort. This is a perfect example of how a few simple ingredients can come together to create something truly special.

Why I Love This Recipe

I love this recipe because it’s a perfect blend of simplicity and flavor. The potatoes are boiled until tender, then mashed with a few simple ingredients to create a creamy, flavorful filling. The green chilies add a lovely, subtle heat that pairs perfectly with the potatoes. The best part is the crispy fried tortilla—it adds a wonderful textural contrast that makes every bite an absolute delight. It’s a fantastic recipe for a weeknight because it’s so easy to throw together, but it feels special enough to serve on a weekend.

Ingredients

• 2 lbs russet potatoes, peeled and quartered
• 1 (4 oz) can diced green chilies, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 corn tortillas
• Vegetable oil for frying
• Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole

Swaps and Notes

• Potatoes: Russet potatoes are perfect for this recipe because they are starchy and create a fluffy, creamy mash.
• Green Chilies: You can use a mild or hot variety of green chilies, depending on your preference.
• Cheese: Monterey Jack cheese melts beautifully and has a mild, creamy flavor. You could also use a Mexican cheese blend.
• Tortillas: Corn tortillas are traditional for these tacos, as they get wonderfully crispy when fried.
• Toppings: The toppings are where you can really get creative! Shredded lettuce, diced tomatoes, sour cream, and a good salsa are my favorites.

How to Make Potato Tacos with Green Chilies

1. Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the water.
2. Make the Filling: Return the drained potatoes to the pot. Add the diced green chilies, shredded Monterey Jack cheese, salt, and pepper. Mash everything together with a potato masher until the potatoes are creamy and the cheese is melted.
3. Prep the Tortillas: Heat a small amount of oil (about 1/4 inch) in a large skillet over medium-high heat.
4. Fill and Fry the Tacos: Take a corn tortilla and place a small scoop of the potato filling on one half. Fold the other half over to create a taco shape. Carefully place the taco in the hot oil. Fry for 2-3 minutes per side, or until the tortillas are golden brown and crispy. Repeat with the remaining tortillas, working in batches to avoid crowding the pan.
5. Drain and Serve: Remove the tacos from the oil and place them on a plate lined with a paper towel to drain any excess oil. Serve immediately with your favorite toppings.

Tips for Success

• Don’t Overfill the Tacos: Use a small amount of filling per taco. Overfilling will make them difficult to fold and they might burst open while frying.
• Fry in Batches: Frying in batches is crucial. Crowding the pan will lower the oil temperature, resulting in soggy tacos instead of crispy ones.
• Use a Good Skillet: A cast-iron skillet is perfect for this, as it holds heat well and gives you a nice, even fry.

Serving Suggestions and Pairings

These potato tacos are a fantastic meal on their own, but they also pair wonderfully with a side of rice and beans. For other great Mexican-inspired dishes, you could serve them with my Mexican Chicken and Rice Casserole or with my Chicken Enchiladas.

Storage and Leftover Tips

The potato filling can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or on the stovetop before making the tacos. The fried tacos are best enjoyed immediately, as they lose their crispness over time.

More Recipes You Will Love

If you’re a fan of easy, delicious, and crowd-pleasing meals, you’ll want to check out some of these other favorites:

• My Sheet Pan Quesadillas are a lifesaver when you need to feed a crowd.
• For a great weeknight dinner shortcut, my Dorito Casserole is a fun and flavorful option.
• If you need a no-fuss way to feed a crowd, my Walking Taco Bar is always a winner.

Final Thoughts

These Potato Tacos with Green Chilies are a recipe that reminds us that a delicious meal doesn’t have to be complicated or expensive. It’s a simple, flavorful, and deeply satisfying dish that is perfect for a family dinner. I hope it becomes a new favorite in your home.

If you make these tacos, I’d love to hear about it! What’s your go-to taco filling? Let me know in the comments below.