Mexican potato tacos

Ingredients:

• 2 large red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 1/2 medium green bell pepper, finely chopped (1/2 cup)
• 1/2 cup salsa verde
• 4  taco shells (from 4.7-oz box)
• 1 cup shredded lettuce
• 1 medium tomato, seeded, chopped
• 1/2 cup taco sauce
• 1/2 cup queso fresco cheese or Mexican cheese blend (2 oz)

Preparation:

         Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
       In 10-inch skillet, heat oil over medium-high heat. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender.               Reduce heat to medium-low. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.