POTATO TACOS WITH GREEN CHILIES

Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

INGREDIENTS:

4 medium-sized potatoes, peeled and diced

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (4 ounces) green chilies, diced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for extra heat)

Salt and black pepper, to taste

8 small corn tortillas

1 cup shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sour cream (for serving)

Salsa (for serving)

DIRECTIONS:

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 …