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    Home » Meal » Dinner

    Published: Oct 27, 2022 · Modified: May 15, 2025 by Genevieve · This post may contain affiliate links.

    Spicy Potato Soft Tacos with Chimichurri

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    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.
    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.
    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.
    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.
    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.
    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.
    Three Spicy Potato Soft Tacos are shown with the words Spicy Potato Soft Tacos and the URL www.twocloveskitchen.com.

    These spicy potato soft tacos come together quickly for an easy, delicious dinner! Crisp potatoes, fresh cabbage sprinkled with lime juice, bright chimichurri, and rich sour cream combine for a flavor combo everyone will love.

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    Three Spicy Potato Soft Tacos sit on a wooden cutting board surrounded by a yellow linen and parsley.

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    Jump to:
    • Why You'll Love This Dish
    • What You'll Need
    • How to Make Spicy Potato Soft Tacos
    • Variations
    • How to Store
    • How to Pair
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Dish

    Growing up, my brother and I lived near a Taco Bell. I was always a huge fan of the spicy potato soft tacos - a menu item that unsurprisingly appeals to kids with its deep-fried potatoes and creamy sauce.

    This rendition of spicy potato soft tacos skews a bit more sophisticated (see "grown up"), with potatoes pan-fried in olive oil, lightly charred tortillas, red cabbage dressed in fresh lime juice, and homemade chimichurri.

    I also love to add a bit of sour cream (optional, but definitely recommended).

    Chimichurri is a sauce made from fresh parsley, garlic, oregano, red wine vinegar, olive oil, and often red chili flake. It's incredibly easy to make and wakes up any dish with its bright, fresh, somewhat spicy flavor.

    Ready in 35 minutes, these bold, flavorful tacos are sure to impress your family or guests.

    Looking for more easy taco recipes? Try these blackened fish tacos, these chorizo tacos, or these slow cooker chicken tacos!

    These samosas are another delicious spicy potato dish you'll want to try, too!

    What You'll Need

    Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.

    • Tortillas I used these flour tortillas in the "street taco" or mini soft taco size. They held up well to the fillings and charred nicely on the stovetop.
    • Potatoes I recommend using russet potatoes. You can peel the potatoes or not. My trick is to cut each rounded edge of the potato to create a cuboid (you know, a rectangular cube) to make it easier to cut uniform ½ inch pieces.
    • Olive Oil I always prefer a nice extra virgin olive oil.
    • Fresh Parsley Flat leaf/Italian or curly parsley is fine. I promise you won't be able to tell after its been through the food processor.
    • Fresh Garlic
    • Red Wine Vinegar Using one step up from the cheapest red wine vinegar is a good bet. I find that the taste of red wine vinegar stored in plastic bottles can degrade more quickly. You can always taste a bit on its own before adding it to ensure its still fresh.
    • Dried Oregano You can also use fresh oregano, but for this small amount, I'd feel inconsiderate asking you to buy a whole bunch at the grocery store. If you have it in your garden, though, by all means use it, and use a bit more than the recipe calls for!
    • Kosher Salt I buy this 3-pack of Diamond Crystal Kosher Salt and it lasts for a very long time. It's important to keep in mind that kosher salt will affect the flavor of your food differently—it is a different shape than table salt and sea salt, and delivers less "salty" flavor per teaspoon because it is less compact.
    • Chili Flake Adding a pinch of chili flake adds a lovely, subtle heat.
    • Sour Cream Optional, but recommended. You can absolutely omit if you are lactose intolerant or vegan (or, you know, just don't like it).

    How to Make Spicy Potato Soft Tacos

    Browned potatoes are shown in a white pan.

    Step One: Fry the potatoes.

    A flour tortilla sits over the flame of a gas burner.

    Step Two: Char your tortillas.

    A pair of tongs holds up a lightly charred tortilla.

    Step Three: Remove from the stovetop and set aside.

    Red Cabbage is dressed with lime juice.

    Step Four: Dress your cabbage with lime juice.

    The ingredients for chimichurri sauce are shown in a mini food processor.

    Step Five: Add all of the ingredients for the chimichurri to a blender or food processor.

    Blended chimichurri is shown in a mini food processor.

    Step Six: Blend the ingredients well and taste for seasoning.

    Three Spicy Potato Soft Tacos sit on a wooden cutting board surrounded by a yellow linen and parsley.

    Step Seven: Assemble and eat!

    Variations

    • Add a protein. You can use chicken, beef, pork, egg, or tofu in place of the potato in this dish.
    • Use different herbs. Try mixing cilantro and parsley or using just cilantro in your chimichurri. My personal preference is a sauce with just parsley, but many people enjoy this variation.
    • Make it spicy. Bump up the heat of this dish by adding some chopped jalapeño or a dash of cayenne in with your potatoes.
    • Add taco seasoning. These potato tacos are already quite flavorful, but if you want even more Tex-Mex flavor, try adding this homemade taco seasoning to your potatoes as they cook.
    • Use the air fryer. For a shortcut, you can cook your potatoes in the air fryer, like in this air fryer diced potatoes recipe.

    How to Store

    Fridge I typically use homemade chimichurri within 4-5 days. After that the herbs lose color and some flavor and, because it is made with fresh ingredients, you always want to be mindful of food safety. Store in an airtight container in the fridge.

    Freezer This sauce should store well in the freezer for about 3 months.

    Cooked potatoes can be stored in the fridge for up to 4 days, too. To reheat, place a little oil in a frying pan over medium-low heat and bring the potatoes up to temperature. This way, you may be able to revive some of the crispy lost in the refrigerator.

    Once shredded, the cabbage should be good for about 5 days in the fridge.

    When ready to eat your leftovers, just assemble them all in your tortillas and serve.

    How to Pair

    If you're looking for ideas for side dishes, try spicy potato soft tacos with this black bean and corn salad, roasted hatch chiles, or an elote bowl.

    This pozole is also a delicious pairing. You can also add some spicy pickled onions or these pickled serrano peppers!

    Or you can make a whole Mexican feast, with fish tacos, different types of salsa, like this pico de gallo, serrano salsa, or pineapple habanero salsa, easy 4-ingredient guacamole, slow cooker chicken enchiladas, and these delicious halloumi tacos.

    Be sure to end your meal with a tasty dessert, like air fryer frozen churros, too.

    More Recipes You'll Love

    If you love spicy recipes, try:

    Blackened Fish Tacos

    Blackened Chicken Tenders

    Calabrian Potatoes

    Pasta Aglio Olio e Peperoncino

    Spaghetti Arrabbiata

    📖 Recipe

    Three Spicy Potato Soft Tacos sit on a wooden cutting board surrounded by a yellow linen and parsley.

    Spicy Potato Soft Tacos with Chimichurri

    Fresh, crispy, spicy potato soft tacos with chimichurri come together quickly for an easy, delicious dinner!
    5 from 12 votes
    Print Pin Rate
    Course: Breakfast, Lunch, Main Course
    Cuisine: American, Argentinian, Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Assembly Time: 5 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 326kcal
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    Equipment

    • Food Processor or Mini Food Processor
    • Frying Pan

    Ingredients

    Tacos

    • 12 tortillas mini soft taco size
    • 2 potatoes russet
    • 2-4 tablespoons olive oil extra virgin
    • ½ teaspoon kosher salt or more to taste
    • 4 tablespoons sour cream optional

    Cabbage

    • ¼ head cabbage small, shredded
    • 1 lime

    Chimichurri

    • 1 cup parsley tightly packed
    • ¼ teaspoon oregano dried
    • 2 to 4 cloves garlic
    • ½ teaspoon red pepper flake
    • 1 tablespoon red wine vinegar
    • ¼ cup olive oil extra virgin
    • ½ teaspoon kosher salt

    Instructions

    Tacos

    • Cut the potato into ½ inch cubes. I like to cut off a small amount of each rounded edge so the potato is flat on all sides and then cut into uniform cubes.
    • Place a frying pan over medium low heat. Add the olive oil.
    • Cook the potatoes for 15-20 minutes, allowing each edge to become golden and crispy before flipping. Season with salt.
    • If you have a gas stove, place another burner on medium heat. Place the tortilla directly on the burner grate. Watch carefully as it can catch fire on the edges. Let toast/char a bit on each side, flipping with tongs or a fork. Remove and let cool.
    • If you do not have a gas stove, you can warm your tortillas in pan.
    • Add some sour cream and about ¼ cup of potatoes to each tortilla.

    Cabbage

    • Shred or finely slice your cabbage. Squeeze lime juice over top. Add this to your tacos.

    Chimichurri

    • Add the parsley, garlic, oregano, chili flake, red wine vinegar, olive oil and salt to a food processor or mini food processor. Blend until combined. I prefer a somewhat chunky mixture, but if you prefer a smoother mixture, feel free to continue blending until your desired consistency is reached.
    • Add chimichurri to the tacos and serve.

    Notes

    • If you don't have a food processor, chop the dry ingredients for the chimichurri (parsley, oregano, garlic, red chili flake) together finely and then whisk into a bowl with the olive oil, vinegar and salt.
    • Store leftover components separately in the fridge. Reheat the potatoes in a small amount of oil in a pan when ready to eat to revive some of the crispiness.
    • To make this dish vegan or dairy-free, omit the sour cream.
    • Use caution when toasting/charring your tortillas on the stove. The edges can catch on the flame.
    • Be sure to use less salt than recommended in this recipe if you are using table salt or sea salt instead of kosher salt.

    Nutrition

    Calories: 326kcal | Carbohydrates: 28g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 6mg | Sodium: 642mg | Potassium: 682mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1481IU | Vitamin C: 68mg | Calcium: 88mg | Iron: 2mg

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    Comments

    1. Jennifer says

      August 05, 2022 at 2:47 pm

      5 stars
      I've never heated tortillas like this before but now I'm hooked! These tacos were delish and perfect for our meatless Monday dinner!

      Reply
      • Genevieve says

        August 06, 2022 at 6:32 pm

        Isn’t it great? I love the texture and the char. Thank you, Jennifer!

        Reply
    2. Glenda says

      August 05, 2022 at 2:12 am

      5 stars
      You had me at potato! lol But, the chimichurri is the star of this show! So flavorful A really delicious lunch. Thanks!

      Reply
      • Genevieve says

        August 06, 2022 at 6:33 pm

        You can never go wrong with potatoes. So glad you liked the chimichurri, too!

        Reply
    3. Claire says

      August 05, 2022 at 12:59 am

      5 stars
      These were so delicious!!! My eldest daughter doesn’t eat meat and she asked for something different for her tacos (I usually do her some fish)
      When I saw this recipe I knew she would love it as fried potatoes are her favourite thing ever!!

      The tacos were such a hit. All 5 kids enjoyed them. So nice to have something different that they will all eat! Winner!!!!

      Reply
      • Genevieve says

        August 12, 2022 at 3:38 pm

        Yay! Always a win when all the kids are on board. Thanks Claire!

        Reply
    4. Kris says

      August 05, 2022 at 12:27 am

      5 stars
      Wow, were these tasty! I'm a total potato lover and these really hit the spot. 🙂

      Reply
      • Genevieve says

        August 05, 2022 at 12:42 am

        Yay! So glad you enjoyed them.

        Reply
    5. K says

      August 04, 2022 at 8:53 pm

      5 stars
      It's hard to resist a good taco! Especially one with cabbage and cilantro! Perfect!

      Reply
      • Genevieve says

        August 05, 2022 at 12:43 am

        Thank you!

        Reply
    6. Lindsey says

      February 09, 2022 at 3:29 am

      5 stars
      These were sooo good, thank you!

      Reply
      • Genevieve says

        March 01, 2022 at 11:08 pm

        So glad you enjoyed the recipe!

        Reply
    5 from 12 votes (6 ratings without comment)

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