🍽️ Mexican Tacos with Olive Potato Salsa

Name: Mexican Tacos with Olive Potato Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Tacos (or 12–16 corn chips); 200 g potatoes; 75 g green olives (pitted); 1 bunch parsley; 2 tbsp white wine vinegar; 2 tbsp olive oil; Tabasco; salt; lettuce leaves

302 kcal · 30 min · 4 servings

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Ingredients

4 Tacos (or 12–16 corn chips)
200 g potatoes
75 g green olives (pitted)
1 bunch parsley
2 tbsp white wine vinegar
2 tbsp olive oil
Tabasco
salt
lettuce leaves

Instructions

1. Boil the potatoes with the skin, peel them, let them cool down, and cut them into small cubes.
2. Finely chop the olives.
3. Pick the parsley leaves off the stems and chop them finely.
4. Whisk together vinegar, olive oil, salt, and a few drops of Tabasco. Mix this well with the potato cubes, parsley, and olives.
5. Warm the tacos or corn chips in the oven at 200 degrees for a short time.
6. Cut the salad into coarse pieces and distribute them on plates. Place the warm tacos or chips with the filling on top of the salad.

Nutrition per serving

kcal: 302
Protein: 5 g · Fett/Fat: 16 g · Carbs: 32 g