Ingredients:

  • Potatoes: 4 large, diced into small pieces
  • Onion: 1, finely chopped
  • Garlic cloves: 2, minced
  • Green chiles: 1 can (4 oz), diced
  • Ground cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Salt and pepper: To taste
  • Corn tortillas: 12 small
  • Optional toppings: Shredded cheese, diced tomatoes, avocado slices, cilantro

Instructions:

  1. Prepare the Potatoes:
    • Heat olive oil in a skillet over medium heat.
    • Add diced potatoes and cook until golden brown and tender, stirring occasionally.
  2. Add Flavor:
    • Once potatoes are cooked, add chopped onion, minced garlic, diced green chiles, ground cumin, and chili powder to the skillet.
    • Season with salt and pepper. Cook for an additional 5-7 minutes until onions are translucent and spices are fragrant.
  3. Warm the Tortillas:
    • Heat corn tortillas in a separate skillet or in the oven until they are soft and pliable.
  4. Assemble the Tacos:
    • Spoon a generous portion of the potato mixture onto each tortilla.
    • Top with optional toppings such as shredded cheese, diced tomatoes, avocado slices, and cilantro.
  5. Serve and Enjoy:
    • Serve the potato tacos hot, with additional green chile sauce on the side if desired.

Nutritional Information (per serving, without optional toppings):

  • Calories: Approximately 150 kcal
  • Protein: 3g
  • Carbohydrates: 29g
  • Fat: 2g
  • Fiber: 3g
  • Sodium: 230mg