In a non stick pan heat some evo in your and add the onions and poblano. Sauté for around 10 minutes or until the onions start to brown. Add the garlic and sauté for a few minutes until fragrant.

Add the potatoes and turn the heat up to about medium high and cook until they are crispy and set aside.

In a separate pan add the meat and cook through. Season with cumin, paprika, chili powder and a couple punches of salt. Once the seasoning have toasted with the meat add the potatoe mixture in with about a 1/2 cup of water and simmer until thickened

Add the cilantro and pull off the heat. Serve on flour street tacos with some pepper jack cheese, homemade pico and a touch of sour cream.