Poblano and Potato Tacos with Chili Lime Crema

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Cheesy potato and poblano tacos with chili lime crema are an easy vegetarian dinner you can make in just 30 minutes! We love these in the summertime when we’re craving bold flavors and meat-free meals.

We’ve been making these potato and poblano tacos on repeat this summer! Maybe it’s because they remind us of our favorite beachside taco spot in California, or maybe it’s because they only take about 30 minutes to make. Probably, it’s both.

Much like our air fryer cauliflower tacos, these are simple vegetarian tacos that are easy to prepare and dressed up with flavorful toppings like salsa, guac, and chili lime crema. We have our favorite way of assembling them (which we’ll share below), but they’re totally customizable and perfect for a build-your-own summer dinner!

Key Ingredients

• Russet potatoes – Russet potatoes are perfect for frying as they yield a crunchy exterior with a light, fluffy interior. We like to buy 5lb bags at the grocery store whenever they’re on sale so we always have some around for easy (and cheap) dinners like this!
• Poblano pepper – We love the flavor profile of potatoes and poblanos together! But if you can’t find poblanos, this recipe works great with bell pepper, jalapeno, or Anaheim peppers. If you use a spicier pepper (like jalapeno or Anaheim), we recommend dicing it.
• Chili lime crema – We make the best crema at home with plain Greek yogurt, fresh lime juice, Tajin, and salt! It’s much better than anything you can buy at the store and only takes a minute to mix up.
• Salsa – There are some great store bought salsas out there, and some not so great ones. Our favorite store-bought brands are Good & Gather and Desert Pepper (specifically their tequila salsa) for authentic flavor and natural ingredients.
• Corn tortillas – We find these tacos are best served in homemade corn tortillas, not flour. We always make them ourselves (it’s not as hard as you might think!) and the flavor is incredible.

See the recipe card for full information on ingredients and quantities.

How To Make Poblano Potato Tacos

Step 1: Add cooking oil to a large sauté pan over medium-high heat, then add the diced potatoes and cook until they’re a light golden brown, about 15 minutes, stirring occasionally. Hop over to step 4 while the potatoes are cooking!

Step 2: Season the potatoes with a pinch or two of salt, then add the poblano to the pan. Cook until the poblano is slightly softened, about 5 minutes.

Step 3: Turn off the heat and stir in the Mexican cheese until it’s melted.

Step 4: Make the chili lime crema, slaw, and guacamole. You can do this while the potatoes are crisping.

Step 5: To assemble the tacos, we recommend starting with a layer of guacamole, followed by the potato filling, salsa, crema, and slaw. Optionally serve with a lime wedge for an extra zing!

Serving Suggestions

• Taco Tuesday – If you’re looking for a simple taco night, these tacos are perfect since they’re so quick and easy. We recommend serving them with some extra homemade guacamole and a simple pineapple coconut water mocktail.
• Weekend Celebration – We love enjoying a special taco night after a sunny beach day or a walk downtown. For these sorts of dinners we recommend a fun side like Mexican street corn dip and a refreshing Mexican martini or spicy mezcal margarita.
• For a gathering – These tacos are easy to make a big batch of for a family gathering or dinner party. Serve them with some crowd pleasing apps like our carne asada nachos or Mexican bean dip.