Instructions:
- Preparation of the Potatoes:
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook until they are fork-tender, about 10-15 minutes. Drain the potatoes and set them aside.
- Cooking the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
- Add the cooked potatoes to the skillet. Use a potato masher or fork to lightly mash the potatoes, leaving some chunks for texture.
- Stir in the diced green chilies, ground cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.
- Remove the skillet from the heat and set aside.
- Assembling the Tacos:
- Preheat the oven to 350°F (175°C).
- Warm the corn tortillas in the microwave or on a skillet to make them more pliable.
- Spoon a generous amount of the potato and green chili mixture onto one half of each tortilla. Sprinkle shredded cheddar cheese on top of the filling.
- Fold the tortillas in half, pressing gently to enclose the filling.
- Baking the Tacos:
- Arrange the filled tacos on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes, or until the tortillas are crispy and the cheese has melted.
- Serving:
- Garnish the baked potato tacos with chopped fresh cilantro. Serve with lime wedges, sour cream, and salsa on the side.
Tips:
- For a healthier version, use whole wheat or low-carb tortillas.
- Add cooked black beans or corn to the potato filling for extra flavor and nutrition.
- For a vegan option, substitute the cheddar cheese with a dairy-free alternative.
Enjoy your homemade Potato Tacos with Green Chilies, a delightful blend of savory and spicy flavors wrapped in a crispy tortilla!
