Potato, Poblano and Chorizo Tacos

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 4




  • 2 poblano chilies, seeded and diced
  • 1 Tbsp. canola oil
  • 1 lb. potato, diced
  • 1 cup onion, sliced
  • 5 garlic cloves, minced
  • 3 oz. raw chorizo, casings removed and crumbled
  • ½ tsp. smoked paprika
  • ¼ tsp. coarse salt
  • Pinch red pepper flakes (optional)
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • ¼ cup green onion, sliced
  • ¼ cup shredded cheddar cheese
  • 8 lime wedges
  • Plain nonfat greek yogurt for serving (optional)




  1. Preheat oven to 375 degrees. Combine chilies, onion, potato, garlic, corn, chorizo and spices in a bowl; mix to combine. Spread mixture on a greased baking sheet and roast for 15-18 minutes, until chorizo is browned and potatoes are tender.

  2. Toast corn tortillas in a dry, hot pan or on a flat top on each side for about 30 seconds (optional). Evenly distribute potato/chorizo mixture on each tortilla and top with shredded cheese and green onion.

  3. Serve with lime wedges and greek yogurt. 

Nutrition Facts