Potato & Poblano Turkey Tacos Recipe

  • Yield:

    12 tacos

  • Total Time:

    47 - 53 mins

  • Prep Time:

    25 mins

  • Cook Time:

    22 - 28 mins


  • 2 teaspoons chili powder
  • 1/2 teaspoon leaf oregano
  • 1/2 teaspoon chipotle chile
  • 1/4 teaspoon salt
  • 12 ounces small red potatoes
  • Divided, 2 to 3 tablespoons Mazola® Corn Oil
  • 8 ounces ground turkey
  • 12 corn OR flour tortillas
  • 3 roasted poblano peppers, seeded and diced*
  • Toppings as desired - onion, lime, chopped cilantro


  1. Step 1) Combine spices and salt in a small bowl; set aside.
  2. Step 2) Slice potatoes into 1/2-inch slices. Place in microwave-safe bowl and cover with plastic wrap. Microwave on HIGH heat until potatoes are almost tender, about 4 minutes. Drain well.
  3. Step 3) Heat large skillet over medium-high heat. If using very lean ground turkey, add 1 tablespoon oil to the skillet. Add turkey and sprinkle with 1 teaspoon of the seasoning blend. Cook for 5 to 7 minutes breaking up the meat with a spoon or spatula to distribute the seasonings evenly. Remove from skillet when crumbles are no longer pink; cover to keep warm.
  4. Step 4) Heat 2 tablespoons oil in skillet over medium-high heat. Add potatoes and sprinkle with remaining seasoning blend. Cook 5 to 7 minutes until potatoes are browned and slightly crispy. Stir in cooked turkey; heat through.
  5. Step 5) Portion into tortillas. Top with poblanos and these optional toppings: onion, lime, chopped cilantro, and a drizzle of salsa verde.
  6. *To roast poblano chilies, place on hot grill or directly over burner on a gas stove. Cook until surface of chile is charred, turn and continue on all sides, about 8 to 10 minutes. Immediately place peppers in a resealable plastic bag; close and let rest at least 5 minutes. Peel skin from peppers and remove seeds. Chop peppers. Peppers can be roasted ahead of time and refrigerated.