Introduction
In the vibrant world of plant-based cuisine, few dishes strike the perfect balance between rustic comfort and fiery excitement quite like these Potato Tacos with Spicy Green Peppers. Imagine golden-crisped potatoes, their edges caramelized with smoky spices, nestled in warm corn tortillas and crowned with a tangle of blistered green peppers that deliver a slow-building heat. This dish is a love letter to texture—creamy avocado slices melt against the crunch of pan-fried potatoes, while tangy crema and salty queso fresco temper the peppers’ bold kick.
Born from the marriage of Mexican street food traditions and modern vegetarian sensibilities, these tacos transform humble ingredients into a fiesta of flavors. The star—russet potatoes—acts as a blank canvas for cumin and smoked paprika, while jalapeños and roasted poblanos bring layered heat, from bright sharpness to earthy warmth. Whether you’re a spice enthusiast chasing that endorphin rush or a comfort-food devotee seeking hearty satisfaction, this recipe adapts effortlessly.
Perfect for weeknight dinners, casual gatherings, or Meatless Mondays, these tacos celebrate simplicity without sacrificing depth. They invite customization: add pickled onions for acidity, black beans for protein, or a fried egg for brunch flair. Above all, they prove that plant-based eating can be unapologetically bold, satisfying, and deeply craveable. 🌶️🥔🌮
Ingredients (Serves 4)
For the Potato Filling:
4 medium russet potatoes (600g), peeled and diced
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
Salt and black pepper to taste
1 tbsp lime juice
For the Spicy Green Peppers:
2–3 jalapeños or serrano peppers, thinly sliced (seeds removed for milder heat)
1 poblano pepper, roasted, peeled, and chopped
1 small onion, thinly sliced
2 cloves garlic, minced
1 tbsp vegetable oil
Assembly:
12 small corn tortillas (or flour tortillas)
1 cup crumbled queso fresco or cotija cheese
½ cup chopped cilantro
1 avocado, sliced
Lime wedges and crema for serving
Optional Add-Ons:
Quick-pickled red onions
Salsa verde or chipotle mayo
Black beans for extra protein
Instructions
Prepare the Potatoes
Boil diced potatoes in salted water until tender (8–10 mins). Drain and lightly mash, leaving some chunks.
Heat olive oil in a skillet. Add potatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Pan-fry until crispy (5–7 mins). Stir in lime juice.
Cook the Spicy Peppers
In a separate pan, heat vegetable oil. Sauté onions until translucent. Add garlic,
jalapeños/serranos, and roasted poblano. Cook until peppers soften (4–5 mins).
Assemble Tacos
Warm tortillas on a dry skillet or over a gas flame until slightly charred.
Layer each tortilla with:
Crispy potatoes
Sautéed pepper mixture
Avocado slices
Queso fresco and cilantro
Drizzle with crema and serve with lime wedges.
Leave a Comment