Potato Poblano and Chorizo Tacos

Savor the bold and smoky flavors of these Potato Poblano and Chorizo Tacos, a vibrant fusion of Mexican-inspired ingredients and hearty textures. Crispy Yukon gold potatoes, flame-roasted poblano peppers, and rich, spiced Mexican chorizo are combined with sautéed onions, garlic, and fragrant spices like cumin and smoked paprika, creating a filling that bursts with flavor. Served on warm corn tortillas and garnished with fresh cilantro, a squeeze of lime, and optional crumbled queso fresco, these tacos offer the perfect balance of savory, tangy, and creamy elements. Ideal for weeknight dinners or casual gatherings, this easy 45-minute recipe promises to elevate your taco night with its irresistible combination of smoky heat and satisfying comfort.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium Yukon gold potatoes
• 2 tablespoons Olive oil
• 2 large Poblano peppers
• 8 ounces Mexican chorizo
• 1 medium Yellow onion
• 2 large Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 12 small Corn tortillas
• 0.5 cups Fresh cilantro
• 1 large Lime
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 0.5 cups Crumbled queso fresco (optional)

Directions

Step 1

Peel and dice the potatoes into small, bite-sized cubes. Rinse under cold water and pat dry with a clean towel.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside and tender on the inside. Season with a pinch of salt, then transfer to a plate and set aside.

Step 3

While the potatoes are cooking, roast the poblano peppers directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides. Place them in a bowl, cover with a lid or plastic wrap, and let them steam for 5 minutes. Once cooled, peel off the charred skin, remove the stems and seeds, and slice the peppers into thin strips.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet and cook the chorizo over medium heat, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo from the skillet and set aside.

Step 5

In the same skillet, add the diced onion and cook for 3 minutes, until softened. Mince the garlic and add it to the skillet along with the ground cumin and smoked paprika. Cook for 1 minute, stirring frequently, until fragrant.

Step 6

Return the cooked potatoes, chorizo, and sliced poblano peppers to the skillet. Stir everything together to combine and cook for 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Step 7

Heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a clean kitchen towel and microwave for 30 seconds to make them warm and pliable.

Step 8

Assemble the tacos by spooning the potato, poblano, and chorizo mixture onto the center of each tortilla. Garnish with chopped fresh cilantro, a squeeze of lime juice, and crumbled queso fresco if desired.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1752.2g)

Amount per serving	% Daily Value*
Calories	3011.6

Total Fat 152.7g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 257.8mg	0%
Sodium 5778.7mg	0%
Total Carbohydrate 309.1g	0%
Dietary Fiber 40.7g	0%
Total Sugars 27.3g
Protein 114.5g	0%

Vitamin D 0IU	0%
Calcium 1056.6mg	0%
Iron 16.3mg	0%
Potassium 5200.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 14.9%

Carbs: 40.3%