Roasted Poblano Potato Tacos

Roasted poblano pepper and potato tacos are seasoned with cumin, chili powder, smoked paprika, and garlic, then finished with melted pepper jack and wrapped in a crunchy corn tortilla; they are simple, delicious, and perfect for piling on all your favorite fixings. I can never fit every topping that I want inside the taco, so I load them up on the outside of the taco, and with our poblano crop at its best this year, I couldn't think of a better way to use some of them!

Preheat the oven to broil and line a baking sheet with foil. Wash the poblano peppers and dry them completely with a paper towel, then lightly coat with vegetable or canola oil. Place the peppers on the prepared baking sheet and broil until the skins are lightly charred, about 6–8 minutes, turning once for even blistering.

Once the poblano peppers come out of the broiler, transfer them to a bowl and cover with a towel or foil. Let them steam for 12–15 minutes — this loosens the skins and makes peeling much easier.

Peel the poblano peppers, remove the stems and seeds, then dice the flesh into small pieces. Set aside until ready to add to the filling.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced Yukon Gold potatoes (peeled or unpeeled, depending on your preference) to the hot skillet and cook in a single layer until golden and crisp, about 10–12 minutes, stirring occasionally to ensure even browning.

Add 1 small diced yellow onion and 1 diced jalapeño pepper to the skillet. Cook over medium heat until softened and fragrant, about 5–6 minutes.

Add the remaining 1 tablespoon of butter to the skillet, then stir in the diced poblano peppers. Season with 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon each of ground cumin, chili powder, and smoked paprika. Add freshly cracked black pepper to taste, cooking until the spices bloom and the mixture is fragrant, about 2–3 minutes. Set the mixture aside while you fry the tortillas.

Heat a pan of canola oil to 350°F. Set up a draining station with a paper towel–lined baking sheet and racks placed on top so the tortillas drain away from the grease and stay crisp.

Fry the tortillas until crispy.

Assemble the tacos by filling each crispy tortilla with the poblano‑potato mixture and a generous sprinkle of shredded pepper jack cheese (or your cheese of choice).

Serve hot with your favorite toppings piled on top — or, if they don’t all fit, heap the extras on the side for a taco plate that feels like a feast.

Enjoy!

For more delicious taco recipes, check out these next:

• Taqueria-Style Salsa (shown in photos)
• Baja Shrimp Tacos
• Navajo Tacos
• Grilled Chicken Street Tacos🌮
• Slow Cooker Shredded Beef Birria Tacos
• Grilled Chipotle Sirloin Tacos
• Slow Cooker Shredded Pork Tacos
• Layered Taco Salad
• Queen Mary🚢Copycat Crispy Fish Tacos
• Homemade Taco Seasoning
• Naan Taco Salad Mexican Pizzas