These Roasted Potato Tacos with Chimichurri are perfectly seasoned, bursting with flavor and the perfect at home vegan Taco Tuesday meal!
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.
*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.