Tacos de papa y chile poblano or Potato and Poblano Pepper Tacos

Potato and Poblano Pepper Tacos by @SpicieFoodie | #tacos #tacotuesday #potato #poblanopeppers #mexican #vegetarian #vegan

When we lived in Europe there was so many Mexican foods that we painfully missed. Though I successfully created many substitutes, there were simply some things that just couldn’t be substituted. Poblano peppers fit into both of these categories. You can try your hardest using other peppers but nothing tastes like a plump, glistening, forrest green coloured poblano — really, nothing.

Poblano peppers are traditionally used in Mexican cuisine for chiles rellenos (stuffed peppers) or for rajas poblanas, which are strips of the poblano with onion and a creme. (Recipes coming soon) Both of these dishes are amazing and among my favourite Mexican meals, but that’s not the only thing you can cook with poblanos. I’m kinda of making it a personal mission to create as many recipes as possible with poblano peppers. (lol) Today I want to share one of those recipes, these delicious tacos.

You can purchase fresh poblano peppers in many regular grocery stores, if not make sure to check out farmer’s markets and/or Latin food stores near you. If you have the unfortunate luck of not finding the peppers you can use your favourite local pepper variety for a different and unique take on my recipe.

Potato and Poblano Pepper Tacos by @SpicieFoodie | #tacos #tacotuesday #potato #poblanopeppers #mexican #vegetarian #vegan

It is important that you not skip the charring of the peppers, this step is what helps really bring out the true delicious flavour of poblano peppers. I char mine over an open gas flame (like in the photos) but it can also be done on a grill, griddle, pan or in the oven over the broiler setting. You choose the method most convenient to you.

Potato and Poblano Pepper Tacos by @SpicieFoodie | #tacos #tacotuesday #potato #poblanopeppers #mexican #vegetarian #vegan


5.0 from 2 reviews
Potato and Poblano Pepper Tacos
Prep time
Cook time
Total time
Poblano peppers are one of the most delicious peppers, and they really shine in these simple vegetarian tacos.
Recipe type: Tacos, Vegetarian, Vegan
Cuisine: Mexican, Vegetarian, Vegan
Serves: 4
  • 700 gm or 1.5 lb. poblano peppers
  • 600 gm or 1.3 lb potatoes, peeled and evenly cubed
  • 175 gm or 6 oz white onion (it was a medium sized onion), cut in half and thinly sliced
  • 3-4 garlic cloves, mince
  • 1.5 to 2 tbsp olive oil
  • fine sea salt to taste
  • corn tortillas
  • salsa of choice
  • queso fresco or feta cheese (omit for vegan option)
  • refried beans, optional side-dish
Char the peppers:
  1. After rinsing the pepper, pat dry with a paper towel. Set the peppers directly over an open flame and char on all sides evenly, make sure to keep turning. Alternatively charring can be done on a grill, gridle or in the broiler setting of your oven.
  2. After the peppers have been evenly charred place on a plate and cover with plastic wrap. Set aside.
Start the tacos:
  1. While the peppers are cooling you can continue with the other ingredients. Heat the oil in a large pan, once hot add the onion and cook until soft. Next add the potato cubes and fry until they have softened. Make sure to check them often so they don't burn or stick to the pan.
  2. While the potatoes are cooking you can finish the poblano peppers. Remove the plastic wrap and either using a butter knife or your fingers, begin removing all of the charred outer skin on the poblanos. Rinse the peppers, then cut the stem off and remove all of the seeds from inside, discard these charred bits. Rinse again if need be. Check on the potatoes, if they've finished cooking turn heat off and set aside. Now we need to cut the charred and cleaned poblanos into thin strips. After the potatoes are cooked through add the garlic and sauté for 2 minutes, then add the poblano strips and salt. Give the pan a good stir, cover and allow to cook for about 8 minutes. Taste and adjust salt if necessary.
  1. Heat the corn tortillas, add some filling to the centre and top with your favourite salsa and cheese if desired. Serve alongside with refried beans to give your meal some protein.
•It is important that you not skip the charring of the peppers, this step is what helps really bring out the true delicious flavour of poblano peppers.

•To give the taco meal an extra boost of protein I served them alongside refried beans. Get my recipe here.

•The corn tortillas I used were blue corn and ones flavoured with chipotle peppers. Feel free to use regular corn or flour tortillas.

•For a meat lover's variation I suggest adding finely chopped turkey bacon to the mix. Simply add it just before the potatoes.


Potato and Poblano Pepper Tacos by @SpicieFoodie | #tacos #tacotuesday #potato #poblanopeppers #mexican #vegetarian #vegan

These tacos are so simple but because of the roasted poblanos they are so packed full of delicious flavours. Remember if you want to make a vegan meal out of it just omit the cheese. But if you want to make it a meaty meal then I suggest adding bacon. While we normally eat these for vegetarian meals, on a couple occasions I have added finely chopped turkey bacon; It works wonderful and adds an extra smokiness to the tacos.

Potato and Poblano Pepper Tacos by @SpicieFoodie | #tacos #tacotuesday #potato #poblanopeppers #mexican #vegetarian #vegan

I hope you give these tacos a try for your next Meatless Monday or meat free meal during the week. And as we say in Mexico, buen provecho!


Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie



  1. says

    These photos are making me salivate all over my morning coffee… !
    We are fortunate in our area, which has a large Latino community; chile poblanos are easily found in most supermarkets. It’s my favorite kind of pepper, much better flavor and texture than your typical bell pepper, if you ask me.

  2. Eha says

    As I have already told Victoria this morning, the commercial corn tortillas we can get here Down Under are not bad ~ all else I have to learn as of all cuisines I know Mexican the least – don’t remember where and what we ate on my two trips to the country ;) ! Probably ‘International’!! This is interesting and will be tried even tho’ I’m not a big potato person either!!! Thanks!

  3. says

    I agree that poblano peppers have a flavor that you really can’t substitute. Glad you can cook with them again! I love the idea of potatoes in tacos — definitely need to try this. Thanks!

  4. says

    Those looks amazing! This is something my husband and I would both love! I think we’ll be eating this for dinner this weekend! :)

  5. says

    What a taco!!!! I’ve never put potatoes inside a taco before. Usually, I just use them as a side. I can see where they were be delicious with the freshly roasted poblanos and those yummy tortillas! I’m so hungry for these right now! Thanks!

  6. says

    You must be so happy being back at home! Glad to see you’re cooking with poblano peppers again. And potatoes in tacos? You know I love potatoes, but haven’t had them in tacos before. Seriously, I need to try this one! Love your pictures; they are telling me to grab one. :D

  7. says

    What a wonderful combination with the potato and poblano pepper. I would never have thought to put those together for a taco… you have inspired me to try it now. :)

  8. says

    I can feel your pain when we also stayed in Europe and we miss Asian, Latin and Mexican foods since they aren’t that big there plus some produces are not available. These roasted poblano peppers look amazing and they are certainly the most delicious peppers in tacos, too! I need some tacos right now… didn’t I tell you that I was in Mexico City last month? I posted a lot of foods on my Instagram (www.instagram.com/veganmiam). It was my 2nd time and I love the Mexican cuisine & culture!


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