Wisconsin Potato and Vegetable Growers Association

Chile Lime Potato Tacos

Chile Lime Potato Tacos

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Servings 4
Calories 188 kcal


  • 1/2 pound Yukon Gold or red potatoes cut into bite-size cubes
  • Olive oil cooking spray
  • 1/2 cup Onion chopped
  • 1/2 pound boneless skinless chicken breasts diced
  • 1/2 cup red chili enchilada sauce
  • 1/4 cup poblano finely chopped (or Anaheim or bell pepper)
  • 1 teaspoon Mexican seasoning blend
  • 1/2 cup shredded reduced-fat Monterey Jack cheese
  • 8 small corn tortillas warmed or crunchy taco shells
  • 8 wedges lime


  • Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
  • Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
  • Stir in chicken, pepper and seasoning and cook for 5 minutes more.
  • Add red chili enchilada sauce and simmer for 5 minutes.
  • Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted.
  • Add potato mixture and any other desired toppings (shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves, salsa). Serve with lime wedge.


Calories: 188kcalCarbohydrates: 26gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 90mgPotassium: 354mgFiber: 4gSugar: 2gVitamin A: 54IUVitamin C: 10mgCalcium: 51mgIron: 1mg
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