Quick Chile Lime Potato Tacos | Michigan Potatoes

Ingredients

• 1/2 lb. yellow or red potatoes, cut into bite-size cubes
• Olive oil cooking spray
• 1/2 cup chopped onion
• 1/2 lb diced boneless, skinless chicken breasts
• 1/2 cup red chili enchilada sauce
• 1/4 cup finely chopped poblano, anaheim, or bell pepper
• 1 teaspoon Mexican seasoning blend
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 8 small corn tortillas, warmed or crunchy taco shells
• 8 lime wedges
• Shredded cabbage or romaine lettuce
• Diced tomato
• Diced avocado
• Thinly sliced radishes
• Fresh cilantro leaves
• Salsa