Taco Night with Potato Green Chile Tacos

INGREDIENTS:

For the Potato Filling:

2 large russet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (4 ounces) diced green chiles

1 teaspoon ground cumin

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Salsa verde or your favorite salsa

Diced avocado

Chopped fresh cilantro

Lime wedges for serving

DIRECTIONS:

In a skillet over medium heat, heat the olive oil. Add the diced potatoes and cook until golden brown and tender, about 10-12 minutes.

Add the diced onion to the skillet and cook until translucent, about 3-4 minutes.

Stir in the minced garlic, diced green chiles, and ground cumin, cooking for an additional 2-3 minutes to allow the flavors to meld.

Season the potato filling with salt and pepper to taste, then remove from heat and set aside.

Warm the tortillas in a dry skillet or in the microwave until soft and pliable.

Spoon the potato filling onto each tortilla, then top with salsa verde, diced avocado, and chopped cilantro.

Serve the Potato Green Chile Tacos with lime wedges on the side for squeezing over the top.