Potato and Kale Tacos with Avocado Salad

HomeRecipesOtherBlogger RecipesPotato and Kale Tacos with Avocado Salad

Total Time: 35 min

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Cook Time: 35 min

Nutrition Facts

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Nutrition information
per serving

Calories 150

Total Fat 14g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 9g

Cholesterol 0mg

Sodium 80mg

Total Carbs 7g

Dietary Fiber 5g

Total Sugars 0g

Protein 2g

Potassium 390mg

Vitamin A 113 IU; Vitamin C 8 mg; Calcium 11 mg; Iron 0.5 mg; Vitamin D 0 IU; Folate 68 mcg; Omega 3 Fatty Acid 0.11 g

% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 0%; Iron 2%;

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Potato tacos are a popular street food in San Diego, CA. Usually rolled, fried, and topped with sour cream and drowned in cheese, they’re far from a healthy option. This makeover includes sautéed kale, fresh avocado salad, and just a bit of queso fresco. Try these tacos for Meatless Monday, Taco Tuesday or any other day you’re craving tacos (in other words, any day ending in Y).

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Serves: 4

Ingredients
Instructions

Avocado Salad, (see make-ahead recipe below) 1 lb. small potatoes, peeled and quartered 1/4 cup olive oil, divided 2 Tbsp. water 1 bunch kale, stemmed and torn into pieces 1/2 lime, juiced 1 jalapeño, seeded and diced (optional) 1/2 tsp. salt, divided 1/2 tsp. pepper, divided 1 clove garlic, minced 1/2 tsp. cumin 16 (4-inch) corn tortillas As needed Salsa or hot sauce of your choice to taste 4 oz. queso fresco, crumbled (skip cheese for vegan tacos) Avocado Salad 2 ripe, medium Fresh California Avocado, seeded, peeled and diced 1 lime, juiced 1 Tbsp. minced red onion 2 tsp. olive oil 1 pinch salt 1 pinch pepper

Steam potatoes until soft, about 15 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add water, kale, lime juice, and jalapeño (if using). Saute until nicely wilted but still bright green (about three minutes). Season with half the salt and pepper. Set aside.
Mash potatoes with 1 tablespoon olive oil, minced garlic, cumin and remaining salt and pepper. Leave lots of chunks in the potatoes for the best texture.
Heat a skillet on medium and add the remaining olive oil. Add the mashed potatoes to the hot oil and cook for a few minutes. A nice brown crust should start to form. Flip the potatoes, making sure to scrape up any crunchy browned bits.
Stack two warmed corn tortillas, top with potato, kale, salsa, avocado salad, and queso fresco.

Avocado Salad Instructions (make ahead and set aside):

Toss avocado with lime juice, onion, olive oil, salt, and pepper.
Use as a topping for tacos or on its own.

Serving Suggestion: Serve with a side of fresh cabbage slaw

Beverage Pairing: Mineral Water with Lime

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.