Spicy Potato Soft Tacos with Chimichurri
Fresh, crispy, spicy potato soft tacos with chimichurri come together quickly for an easy, delicious dinner!
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Servings: 4
Calories: 326kcal
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