Poblano and Potato Tacos with Chili Lime Crema
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.
Ingredients
- 2 medium russet potatoes diced into ¼-inch cubes
- 1 medium poblano chopped into ½- to 1-inch pieces
- 1 cup shredded Mexican cheese
- 12 4-inch corn tortillas warmed
- Salsa
- Lime wedges for serving (optional)
Carrot Cabbage Slaw
- ¼ head green cabbage chopped
- 1 cup shredded carrots
- 1 medium lime juiced
- 1 to 2 pinches sea salt
Chili Lime Crema
- ½ cup plain Greek yogurt preferably Fage
- 1 tablespoon Tajin
- 1 medium lime juiced
- ¼ teaspoon sea salt
Guacamole
- 2 medium avocados mashed
- 1 medium jalapeno diced
- ¼ small red onion diced
- 1 medium lime juiced
- 1 to 2 pinches sea salt
Instructions
- 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.
- In the meantime, make the slaw, chili lime crema, and guacamole:Slaw - Combine the cabbage and carrots in a large mixing bowl. Add the lime juice and salt, then toss well to combine and let sit for at least 10 minutes.Chili lime crema - Add the yogurt, lime juice, Tajin, and salt to a small bowl and mix well until combined. Keep cold in the fridge until serving.Guacamole - Add the avocado, jalapeno, onion, lime juice, and salt to a bowl and mix well to combine.
- 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.
- Turn off the heat and stir in the Mexican cheese until it’s melted.
- 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!
Notes
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.
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.
Scratch ingredients taste better - Homemade guacamole, crema, and slaw take taco nights to the next level. When we make things from scratch, they’re fresher and more flavorful than any store-bought alternative (plus, they’re often healthier). The extra 10 minutes to prep these is always worth it to us!
Homemade corn tortillas - If you have the equipment and time, making corn tortillas from scratch is far superior to any store-bought options. The taste is better, the texture is better, and they’re made without all the unnecessary ingredients.
Nutrition
Serving: 1taco | Calories: 165kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 222mg | Potassium: 461mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2337IU | Vitamin C: 19mg | Calcium: 158mg | Iron: 1mg
