This recipe is in partnership with California Olive Ranch. See below for more details.
My love of tacos knows no limits. If I can figure a way to put a vegetable in a taco, I’ll try it. These potato tacos are a riff from a vegetarian taco I had some time back at a small taco cafe. They fried their potatoes and it was a fairly simple potato/salsa combination. I’m obsessed with this chimichurri sauce so the more I can use it, the better. I’ll make a double batch and use it throughout the week on egg skillets, enchiladas, and lots of tacos. Just make sure you use good olive oil (like one California Olive Ranch’s oils) though- I can make or break the chicmichurri!! Read more and see the recipe.