Crispy Potato and Poblano Tacos with Chipotle Crema

Ingredients

• 3 tbsp vegetable oil or olive oil
• 3 Yukon gold potatoes with skins (about 1 lb), cut into 1/2” cubes
• 1 poblano pepper, diced
• 1 tsp kosher salt
• 1/2 tsp chipotle powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic powder
• 1/2 cup queso fresco, crumbled
• 6 flour tortillas, 6-inch size
• 4 green onions, sliced
• lime wedges, to serve
• 1/2 cup sour cream
• 1 chipotle chili pepper
• juice from 1/2 lime
• 1 tbsp water