Potato and Roasted Poblano Peppers come together in this feisty and flavorful vegetarian tacos, that will be a great addition to your cinco de Mayo party!
It took me a really long time, after I came to this country to like Mexican food. It was tough being a vegetarian, as most vegetarian options was limited to rice and beans and some cheese and pico degallo or guacamole on top. The beans was for the most part not really flavorful at all, at least at the small Mexican restaurants we ate at. And all that I heard about Mexican food being spicy did not hold at all. It was mild at best!
I then read up about Mexican cuisine, tried all the various different chillies (and, yes, there are some really spicy ones) and mixed and matched various flavors and got a little inspired from some of the vegetarian dishes at some decently good Mexican restaurants here.
This recipe is very roughly inspired by the Spicy Potato Poblano Tacos of the Cactus Restaurant chain here in Seattle. It is not quite as spicy as the name suggests but is quite flavorful. As I was making some Chorizo Potato Quesadillas for the boys, I suddenly remembered these Potato Tacos from Cactus and decided to make some for myself. I am so glad I did, rather than just making doing with some black beans as taco filler.
Even if you are not a vegetarian, you will love this.
Here are a few other vegetarian taco recipes, that we make quite often here at home!
- Chana Chat Tacos
- Green Lentils and Maitake Mushroom Tacos
- Sweet Ginger Chile Grilled Tofu Tacos with Pineapple Salsa
Pair with either this Grilled Pineapple Chili Margaritas or Mango Margaritas with Ginger and Mint.
Potato Roasted Poblano Tacos – The Recipe
Ingredients:
- 2 tablespoon avocado oil
- 2 medium potatoes, peeled and chopped
- ½ red onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- salt, to taste
To assemble :
- 10 corn tortillas
- 2 cups shredded lettuce
- ⅓ cup finely chopped onions
- ¼ cup sour cream / yogurt
- 3 tablespoon minced cilantro
- ½ cup crumbled cotija cheese
- ½ lime
Method:
Heat the oil in a skillet and add the onions and garlic to it. Give it a quick stir and add the potatoes to it. Keep it on medium low heat and cover and cook till the potatoes are just soft.
Add the ancho chili, cumin and paprika and mix it well. Add salt as well.
On an open flame, roast the poblano till charred on the surface. Cut it in half, discard seeds and chop the rest. Add this to the potato mixture.
Heat the tortillas in a skillet until soft and give it a quick char directly over the flame (optional).
To assemble, stack two tortillas together and place some lettuce leaves on it. Top with the potato poblano mixture and then some of the onions and cotija cheese. Drizzle some sour cream over it. Garnish with cilantro and squeeze a little of the lime over it.
Repeat with the rest of the tortillas.
📖 Recipe
Potato Roasted Poblano Tacos
Ingredients
- 2 tablespoon avocado oil
- 2 medium potatoes peeled and chopped
- ½ red onion chopped
- 2 cloves garlic minced
- 1 ½ teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- salt to taste
- 1 poblano pepper
To Assemble
- 10 corn tortillas
- 2 cups shredded lettuce
- ⅓ cup finely chopped onions
- ¼ cup sour cream / yogurt
- 3 tablespoon minced cilantro
- ½ cup crumbled cotija cheese
- ½ lime
Don't forget to check out Step-by-step instructions with photos in the body of the post above
Instructions
- Heat the oil in a skillet and add the onions and garlic to it. Give it a quick stir and add the potatoes to it. Keep it on medium low heat and cover and cook till the potatoes are just soft.
- Add the ancho chili, cumin and paprika and mix it well. Add salt as well.
- On an open flame, roast the poblano till charred on the surface. Cut it in half, discard seeds and chop the rest. Add this to the potato mixture.
- Heat the tortillas in a skillet until soft and give it a quick char directly over the flame (optional).
- To assemble, stack two tortillas together and place some lettuce leaves on it. Top with the potato poblano mixture and then some of the onions and cotija cheese. Drizzle some sour cream over it. Garnish with cilantro and squeeze a little of the lime over it.Repeat with the rest of the tortillas.
Nutrition
peter @feed your soul too says
These flavors are so perfect and totally up my alley. Poblanos are my favorite Mexican vegetable and work with it all the time. I need to try this vegetarian taco recipe.
Manju says
Thank you Peter!!
Bintu - Recipes From A Pantry says
Oh my gosh! I love this dish, looks amazing and who doesn't love tacos.
Rebecca @ Strength and Sunshine says
O I love roasted poblanos! So much flavor and the right amount of heat!
Jessica @ A Kitchen Addiction says
These would be a hit at our house! Love the roasted poblanos!
Platter Talk says
All tho I'm not a vegetarian, I enjoy only vegetable meals. I love how your textures and flavors all balance out in this meatless taco.
Anna Perez says
Adding a can of tomato sauce to a pan of retried beans gives them a wonderful flavor!