Roasted Potato Tacos with Chimichurri
These Roasted Potato Tacos with Chimichurri are perfectly seasoned, bursting with flavor and the perfect at home vegan Taco Tuesday meal!
Ingredients
- 1 lb potatoes cut in bite-sized pieces
- 1 bell pepper diced
- 1/2 red onion diced
- 1 jalapeño diced
- 1 tbsp olive oil
- 1 packet taco seasoning
- chimichurri
- 8 taco-sized flour tortillas
- 1 cup red cabbage chopped*
- 1 cup green cabbage chopped*
- 2 avocados diced
- cilantro for topping
- 2 limes
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the potatoes, bell pepper, onion, jalapeño, olive oil and taco seasoning to a baking sheet. Toss to coat everything evenly. Place the baking sheet in the oven and cook for 15 minutes. Flip everything, then cook for an additional 20-30 minutes, or until potatoes are crispy and the other veggies are tender. Remove from the oven.
- While the potatoes are cooking, prepare the chimichurri according to the instructions. Set aside until ready to use.**
- Warm the tortillas and assemble your tacos. Layer each tortilla with cabbage, potatoes, chimichurri and avocado slices. Serve tacos with cilantro and lime wedges.
Video
Notes
*You can use a pre-made slaw mix instead of chopping your own cabbage.
**You will probably have more chimichurri than you need for this recipe. It can be stored in the fridge for up to 3 days.
***The nutrition info does not include the chimichurri sauce - see that recipe for more info.
Calories: 232kcal, Carbohydrates: 37g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 606mg, Potassium: 519mg, Fiber: 6g, Sugar: 5g, Iron: 2mg
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