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Potato Tacos

These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor.



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1 tsp. vegetable oil
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½ medium onion, diced
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½ small red bell pepper, diced
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1 small clove garlic, minced
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½ canned chipotle chili in adobo sauce
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½ tsp. ground cumin
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1 medium potato, baked and diced
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1 to 2 tsp. fresh lemon juice
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1 Tbs. chopped fresh cilantro
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2 whole wheat tortillas, warmed


  1. In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.
  2. Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.
  3. Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: 

6 g
Total Fat: 
3 g
Saturated Fat: 
0 g
51 g
0 mg
181 mg
6 g
0 g

Comments on this Recipe

This has become a household favorite!! I usually add blackbeans and corn.

These were really good! The potato mixture reminded me of a hashbrown dish you get at a breakfast place. The serving size (2) was accurate, but it seems like it'd be easy to double this recipe in order to make more if needed. I was too lazy to buy cilantro for these, but my salsa had some in it, so I got some that way. Even if it wasn't in the salsa though, I think you can skip it. I had chipotles in adobo sauce left over from a week before and this was a great way to use one up.

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