Crispy on the outside and creamy inside, these green chile tacos de papa are comfort food with a bold kick. Warm corn tortillas are filled with seasoned mashed potatoes, garlic, sharp cheddar, melty Oaxaca cheese, smoky Hatch green chile salsa, and tangy pickled red onions, then folded and pan-fried until golden. Served with a chili-lime sour cream dipping sauce, they’re the perfect balance of heat, brightness, and indulgence.
These tacos are a simple, economical, vegetarian dinner option that will leave you craving more of them. They reheat well too in the oven or air fryer. For the green chili salsa, I used this one because I love hatch chiles. Feel free to substitute another brand if you like.
A simple dipping sauce made from sour cream, garlic, chili powder, smoked paprika, lime and salt was the perfect touch to round out the meal. We ate these with this charred tomato and corn succotash I posted previously and it was a really tasty combo.
Green Chile Tacos de Papa
Ingredients
- 4 large russet potatoes
- 1 jar green chile salsa
- 1 1/2 cup cheddar cheese shredded
- 1 1/2 cup Oaxaca cheese shredded
- 4 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/4 cup chopped cilantro
- 1/2 cup thinly sliced red onion briefly pickled in 1:1 ratio vinegar and water and pinch of salt, then drained
- corn tortillas
- oil for frying
- salt to taste
For the dip:
- 3/4 cup sour cream
- 1/4 cup mayo
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- juice of 1 lime
- salt to taste
Instructions
- Heat a large pot of water to boiling and peel and cut the potatoes into pieces, then add to the water. Boil until fully tender, about 20 minutes depending on size. Drain well.
- Mash potatoes with 1/2-3/4 of the jar of green chile salsa to taste. Add the cumin, garlic, cilantro, chili powder, garlic powder, onion powder, paprika and salt to taste. Mix well. Add in 1/2 of each cheese and mix again. This is your filling. Save the rest of the cheese for sprinkling on the tortillas.
- Thinly slice the red onion and place in a solution of 50/50 white vinegar and water with a pinch of salt. Let sit for 15 minutes then drain well.
- Brush a skillet with oil and place a few corn tortillas in. Sprinkle with cheese and some red onion slices and spread some of your potato mixture on half of the tortilla. Fold over into a taco and fry lightly on both sides until crispy. Drain on paper towels while you cook the rest.
- Combine the sour cream ingredients in a bowl and mix well. Season with salt as needed.
- After frying all the tacos, serve on a platter with sauce on the side.