Easy Potato Tacos Recipe

Name: Easy Potato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds red bliss potatoes; 1 poblano chile, roasted, peeled, seeded and minced; 2 tablespoons olive oil; 4 tablespoons butter; 1 Spanish onion, sliced; 1 tablespoon sugar; 1 tablespoon red wine vinegar; 1 jalapeno, seeds and stem discarded, minced; 1 tablespoon roasted garlic; 1 cup Manchego cheese, grated; 1 cup cabbage, finely shredded; Kosher salt and freshly ground black paper to taste; 8 6-inch corn tortillas; canola oil, for frying

Servings: persons

1 1/2 pounds red bliss potatoes
1 poblano chile, roasted, peeled, seeded and minced
2 tablespoons olive oil
4 tablespoons butter
1 Spanish onion, sliced
1 tablespoon sugar
1 tablespoon red wine vinegar
1 jalapeno, seeds and stem discarded, minced
1 tablespoon roasted garlic
1 cup Manchego cheese, grated
1 cup cabbage, finely shredded
Kosher salt and freshly ground black paper to taste
8 6-inch corn tortillas
canola oil, for frying

1
Preheat oven to 375 degrees.
2
Place the potatoes in a roasting pan in the oven for 1 hour, until tender when pierced with a knife.
3
Cool until they are manageable, then peel them, discarding the skins.
4
Combine 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet and set over medium-high heat.
5
Add the onion and saute for about a minute.
6
Add the sugar and the vinegar and continue to saute for about 4 minutes, until the onions begin to caramelize and are completely soft.
7
Add the jalapeno and continue to saute 1 more minute.
8
Remove from the heat and reserve.
9
Add the remaining tablespoon of oil to a saute pan and saute the cabbage until it wilts, about 2 minutes.
10
Season with salt and pepper to taste.
11
Mash the potatoes with the roasted garlic and remaining butter.
12
While the potatoes are still hot, stir in the cheese, onion, poblano and the cabbage.
13
Season with salt and pepper to taste.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds red bliss potatoes, 1 poblano chile, roasted, peeled, seeded and minced, 2 tablespoons olive oil, 4 tablespoons butter, and more.

Yes, Easy Potato Tacos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Potato Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions