For the Potato Filling:
2 medium-sized potatoes, peeled and diced
1 small onion, finely chopped
1 can (4 oz) diced green chiles (choose a low-fat or no-added-sugar option)
1 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste

For the Taco Assembly:

Corn or whole wheat tortillas (choose a low-point option)
Shredded lettuce
Diced tomatoes
Salsa (choose a low-point or homemade version)
Chopped cilantro (optional)
Lime wedges for serving


In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.
Add the diced potatoes to the skillet and cook until they are golden brown and cooked through.
Stir in the diced green chiles, ground cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
Warm the tortillas according to package instructions.
Assemble the tacos by spooning the potato and green chile mixture onto each tortilla.
Top the tacos with shredded lettuce, diced tomatoes, salsa, and chopped cilantro if desired.
Serve the tacos with lime wedges on the side.
Feel free to customize the toppings based on your preferences and what fits within your point allocation.
Using lean and low-point ingredients will help keep the overall points lower. Enjoy your delicious and
W -W-friendly Potato Green Chile Tacos!

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