Crispy Potato and Poblano Tacos with Chipotle Crema

(6 Tacos)
Total Time:
Jump to RecipeA sheet pan of potato and poblano tacos

These potato and poblano tacos were inspired by one of my favorite taco places in Chicago. When I lived there I got the potato tacos from Antique Taco every time I could. When I moved away I knew I needed to try and recreate those tacos.

There is so much flavor and texture in them. From the crispy potatoes and poblanos to the vibrant green onions, and the cheesy tortilla, these are going to be your new favorite vegetarian taco.

What type of potatoes to use?

Yukon gold potatoes work the best for this type of taco. if you can’t find them you could also use russet potatoes. Try to use about 1 pound of potatoes. Since you can find all different-sized potatoes, using weight is the easiest way to measure them. One pound is about 2 large or 3 regular-sized Yukon gold potatoes.

Taco Variations

One beautiful thing about tacos is their versatility. You can add or remove toppings as you would like. Here are a few ingredients that you can easily swap out substitutions for if you need them.

  • Cheese: This recipe calls for queso fresco but any mild melty cheese will do. You could also use Oaxaca or cotija cheese as a great substitute.
  • Tortillas: This recipe calls for flour tortillas but you could also use corn tortillas if you prefer. I have found the best size for these tacos is a 6-inch tortilla size but you could also do mini street style tacos. Anything large might be hard to eat without the potatoes falling out.
  • Veggies: The main veggies are potato and poblano peppers. If you don’t like poblanos you could swap it out with a red pepper. If you want something extra spicy you could use a couple of jalapeños instead.
  • Toppings: For the toppings this recipe calls for green onion and a chipotle crema. You could also add some cilantro, cabbage, sliced red onion, or avocado if you want to add some more green to the dish.
A close up of potato tacos.

Tips for the Best Potato Poblano Tacos

  • Cut the potatoes into small enough pieces. You want the potato to be in fairly small pieces so they fit in the taco easily and make for a good bite size. Also, having the potatoes in smaller pieces lets them cook quicker on the stove and get more of the crispy edges.
  • Do not disturb the tortillas. When you are trying to get the crispy cheese to melt to the tortilla try not to move the tortilla around too much. You want to place it on top of the melting cheese and push it down with a spatula. Then don't move it for at least a minute. When you think the cheese is starting to brown you can lift the edge slightly with the spatula to check. This ensures that the cheese will melt into the tortilla and not to the pan. Also, make sure you use a non-stick skillet or griddle for this part.
  • Use the largest fry pan or saute pan you have. You want to be able to fit all the potatoes in the pan in a single layer. This will ensure that they all are cooked evenly. If you have a smaller fry pan I would cook them in batches or bake them in the oven on a sheet pan for 20-30 minutes at 425°F instead.

Commonly Asked Questions

Are these potato tacos spicy?

These tacos do have a slight kick to them but they are not overly spicy. If you want to reduce the spice use half of the chipotle chili powder on the potatoes. You could also just use a teaspoon of the sauce that is in the chipotle chili can instead of a whole chipotle in the crema.

If you want it extra spicy you can use 2 chipotles in the sauce or add a jalapeño in with the poblano pepper. You could also add some hot sauce on top for an added spice.

Can these be vegan?

If you want these tacos to be vegan you can skip the cheese and use a dairy-free sour cream alternative.

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Crispy Potato and Poblano Tacos with Chipotle Crema

5 stars4 stars
(6 Tacos)
Prep Time:
Cook Time:
Total Time:


  • 3 tbsp vegetable oil or olive oil
  • 3 Yukon gold potatoes with skins (about 1 lb), cut into 1/2” cubes
  • 1 poblano pepper, diced
  • 1 tsp kosher salt
  • 1/2 tsp chipotle powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground garlic powder
  • 1/2 cup queso fresco, crumbled
  • 6 flour tortillas, 6-inch size
  • 4 green onions, sliced
  • lime wedges, to serve


  1. Make the potatoes. Heat the oil over medium-high heat in a large frying pan. Add the potatoes and seasoning to the pan (salt, chipotle powder, cumin, and garlic powder). Cook until the potatoes start to brown, about 5-7 minutes. Then add in the poblano pepper and toss together. Cook for another 8-10 minutes or until potatoes are cooked through. Removed from the pan and set aside. (Tip: I like to place the potatoes on a paper towel lined plate to help soak up any extra oil that might be on the potatoes.)
  2. Make the chipotle cream. Add all the ingredients (sour cream, chipotle pepper, lime juice, and water) to a food processor and blend until smooth. Taste and adjust as needed. You can add an extra pepper to make it more spicy or add more water if you want to thin out the sauce.
  3. Prep the tortillas. To a hot non-stick pan or griddle over medium heat add some of the crumbed queso fresco and immediately place a tortilla on top and press down. The cheese will melt and stick to the tortilla. You want to cook this until the cheese gets nice and golden brown. It will take about 1-2 minutes. Once the cheese is crisped and melted to the tortilla, remove from the griddle and set aside.
  4. To the cheese side of the tortilla add in your potato mixture, top with the crema, and finish with some green onions and a squeeze of lime juice.


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