Mexican Easy

Roasted Potato and Corn Tacos

Name: Roasted Potato and Corn Tacos
Prep time: PT15MINUTES
Cook time: PT30MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tbsp vegetable oil; 2 cloves garlic (minced); 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 lb Yukon Gold potatoes (cut into 1/2-inch pieces); 2 medium poblano chilies (stemmed, seeded, and cut into 1/2-inch pieces); 1 1/2 cups corn kernels (fresh or frozen); 1 small red onion (cut into 1/2-inch pieces); 1/4 cup fresh cilantro (chopped); 8 small corn tortillas (warmed); 1/2 cup queso fresco (crumbled); 1/4 cup pickled jalapeños (optional); 1/4 cup Mexican crema

Hearty roasted vegetables with charred corn and poblanos

mexicanvegetariandinnerweeknightbaked

— (0 ratings)

⏱️ 45 minutes 15 minutes prep · 30 minutes cook

🍽️ 4 Serves

420 Calories

11g Protein

54g Carbs

20g Fat

🔧 Equipment Needed

Two rimmed baking sheetsLarge mixing bowl

Ingredients

Serves

Why This Recipe Works

High-heat roasting transforms humble potatoes and corn into a deeply flavorful filling with crisp edges and smoky undertones. This approach provides a satisfying, substantial texture that holds up beautifully against tangy pickles and cool crema.

Instructions

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees.

💡 High heat is essential for browning the corn and potatoes simultaneously.

Whisk the oil, garlic, cumin, coriander, oregano, salt, and pepper together in a large bowl. Add the potatoes, poblanos, corn, and onion and toss until the vegetables are evenly coated in the spice mixture.

Spread the vegetable mixture in an even layer across two rimmed baking sheets. Bake until the potatoes are tender and the edges are golden brown, about 30 minutes, ensuring you switch and rotate the sheets halfway through for even cooking.

Transfer the hot vegetables back to the mixing bowl and toss with the cilantro. Divide the mixture evenly among the warmed tortillas and top with queso fresco, pickles, and crema. Serve warm.