How to make slow cooker potato tacos (video)

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When it comes to authentic Mexican tacos, I usually think of pork carnitas, beef carne asada or chicken chile verde. This recipe, however, is the vegetarian potato version. But don't worry; you meat lovers won't miss a thing when you try these flavor-packed potato tacos.
In this recipe, I suggest coating your potatoes by adding everything into a resealable plastic bag and shaking. Set your slow cooker and with a few hours of patience, a vibrant tomatillo salsa verde and a few toppings, you're ready to TACO! This recipe is easily simplified if you don't have the time or ingredients. Simply use potatoes, taco seasoning and a little oil for cooking along with a store-bought salsa and toppings for a stress-free night!
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Cooktop Cove
Slow Cooker Potato Tacos
12
15 minutes
4 hours
4 hours, 15 minutes
2 pounds russet potatoes, peeled and large diced
1 small yellow onion, thinly sliced
4 cloves garlic, minced
1 poblano pepper, thinly sliced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cornstarch
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon butter (optional)
1 tablespoon canola oil (use 2 tablespoons if not using butter)
For Tomatillo Salsa Verde:
2 cups canned stewed tomatillos (or stewed tomatoes if you prefer a red salsa)
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon minced jalapeno, seeds removed
2 tablespoons roughly chopped green onion
½ teaspoon salt
Suggested Taco Toppings:
Shredded cabbage or lettuce
Cilantro onions (half chopped cilantro, half chopped onions)
Sour cream
Cotija cheese
Lime wedges
Sliced avocado
Pickled jalapenos
Warmed corn or flour tortillas
In a large resealable plastic bag, add everything from potatoes to canola oil. Close bag tightly and shake until potatoes are coated. Drop into a 6-quart slow cooker.
Cover and cook on high for 4 hours, or until potatoes are tender inside.
To make tomatillo salsa verde: Add canned tomatillos (or tomatoes), cilantro, lime juice, jalapeno, green onion and salt into a blender. Blend until smooth.
Build your tacos as you like on warmed flour or corn tortillas, topping with salsa verde and whatever else you desire.
Pro tip: If you're in a rush or don't have all the spices on hand, use 1 packet of taco seasoning in place of the spices, cornstarch and salt.
Note: This recipe can easily be made vegan by eliminating the butter along with the cheese and sour cream toppings.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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Resources She's Cookin and Betty Crocker
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