Mediterranean Potato & Mushroom Tacos with Green Chilies
These tacos combine tender potatoes, sautéed mushrooms, and green chilies for a hearty, vegetarian Mediterranean twist. The mushrooms add an earthy, meaty texture that complements the soft potatoes and aromatic seasonings. Topped with fresh vegetables, cheese, and avocado, they’re a satisfying meal for weeknights or casual gatherings.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serves: 4
Ingredients
Potato & Mushroom Filling
3–4 medium potatoes, peeled and diced
1 cup mushrooms, sliced (button or cremini work well)
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 green chilies or 1 poblano pepper, diced
1 tsp ground cumin
Salt and black pepper, to taste
For Serving
Corn tortillas
Shredded lettuce
Shredded cheese (cheddar or queso fresco)
Sour cream or Greek yogurt
Salsa
Sliced avocado
Fresh cilantro
Black beans, drained and rinsed
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced potatoes and cook for 8–10 minutes, stirring occasionally.
Add chopped onion and cook until translucent.
Stir in the garlic, green chilies, and sliced mushrooms.
Season with cumin, salt, and pepper.
Continue cooking until potatoes are tender and mushrooms are lightly browned.
Warm corn tortillas in a dry skillet or oven.
Spoon the potato and mushroom mixture onto each tortilla.
Add desired toppings: lettuce, cheese, avocado, black beans, salsa, and cilantro.
Serve immediately while warm.
Tips
Slice mushrooms evenly for uniform cooking.
Don’t overcrowd the skillet; mushrooms release moisture and can steam if packed too tightly.
Stir occasionally to avoid sticking and ensure even browning.
Taste and adjust seasoning halfway through cooking.
Add a splash of water or broth if the potatoes start sticking.
Warm tortillas just before serving to keep them soft.
Sauté mushrooms separately if you want extra caramelization.
A squeeze of lime over the tacos enhances freshness.
Toast cumin briefly in the pan for deeper flavor.
Leftover filling reheats well in a skillet or microwave.
Variations
Use sweet potatoes instead of regular potatoes.
Add roasted red peppers for color and sweetness.
Sprinkle smoked paprika for a smoky twist.
Add spinach or kale at the end for more greens.
Mix in chickpeas for extra protein.
Use flour tortillas for softer tacos.
Top with feta or goat cheese for Mediterranean flavor.
Drizzle with tahini or yogurt sauce.
Include a pinch of crushed red pepper for heat.
Make a taco bowl by skipping tortillas and serving over rice or quinoa.
Q&A
Can I boil the potatoes first? Yes, it speeds up cooking.
Can I make this vegan? Skip cheese and sour cream or use plant-based alternatives.
Can I use canned green chilies? Yes, drain before adding.
Can I add meat? Cooked chicken or turkey works well.
How do I prevent soggy tacos? Cook mushrooms and potatoes without overcrowding.
Can this be made ahead? Yes, store the filling and add fresh toppings when serving.
Can I make it spicier? Use jalapeños or serrano peppers.
How do I store leftovers? Refrigerate filling for up to 3 days.
Can I freeze the filling? Yes, up to 2 months. Reheat in a skillet.
What cheese works best? Queso fresco, cheddar, or feta, depending on taste.
Nutrition
(Approx per taco)
Calories: 220–240
Carbs: 28 g
Protein: 6 g
Fat: 9 g
Fiber: 5 g
Sugar: 2 g
Conclusion
Adding mushrooms makes these Mediterranean potato tacos even heartier and more flavorful. The earthy mushrooms pair perfectly with soft potatoes and the warmth of cumin and green chilies. Fresh toppings add crunch and brightness, while the dish remains versatile enough to customize for spice, cheese, or protein. Perfect for a simple weeknight dinner or a casual meal with friends, these tacos are satisfying, flavorful, and easy to prepare.