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🍽️ Crispy Tacos Stuffed with Potato Olive Salad

442 kcal · 30 min · 4 servings

Ingredients

• 200 g firm-cooking potatoes
• 70 g green olives
• 4 taco shells (or 16 corn chips)
• 1 bunch parsley
• 2 tbsp wine vinegar
• 2 tbsp oil
• 100 g salted peanuts
• 60 g double-cream cream cheese
• 0.125 l milk
• 1 tbsp oil
• salt (chili powder)
• lettuce leaves

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the unpeeled potatoes in a pot with boiling salted water.
3. 3. Boil the potatoes until they are tender.
4. 4. Let the potatoes cool down completely.
5. 5. Peel the cooled potatoes.
6. 6. Cut the potato flesh into small cubes.
7. 7. Wash the parsley thoroughly and shake off excess water.
8. 8. Finely chop the parsley and the pitted olives.
9. 9. Add the potato cubes, the olive-parsley mixture, vinegar, oil, salt, and pepper to a large bowl.
10. 10. Mix all salad ingredients well together.
11. 11. Grind the peanuts very finely into a powder.
12. 12. Mix the peanut powder with cream cheese, milk, and one tablespoon of oil.
13. 13. Stir the sauce until it becomes thick.
14. 14. Season the sauce to taste with chili powder.
15. 15. Preheat the oven to 180 degrees Celsius.
16. 16. Warm the tacos in the hot oven.
17. 17. Fill the warm tacos with the potato-olive mixture.
18. 18. Drizzle the filled tacos with the peanut sauce at the end.

Nutrition per serving

• kcal: 442
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 25 g