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Potato and Kale Tacos with Avocado Salad

Potato and Kale Tacos with Avocado Salad

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Total time:

35 min

Prep time:

n/a

Cook time:

35 min

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). The bonus of these tacos is that they provide 540% DV Vitamin K, 170% DV Vitamin C and 120% DV Vitamin A.

ingredients

Serving Size: 4

As needed 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)
As needed 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. Steam potatoes until soft, about 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Stack two warmed corn tortillas, top with potato, kale, salsa, avocado salad, and queso fresco.

Avocado Salad Instructions (make ahead and set aside):

  1. Toss avocado with lime juice, onion, olive oil, salt, and pepper.
  2. 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

 

Nutrition information per serving

Calories 610; Total Fat 37 g (Sat 8 g, Trans 0 g, Poly 4.5 g, Mono 21 g); Cholesterol 20 mg; Sodium 650 mg; Potassium 1330 mg; Total Carbohydrates 63 g; Dietary Fiber 12 g; Total Sugars 4 g; Protein 15 g; Vitamin A 6052 IU; Vitamin C 103 mg; Calcium 332 mg; Iron 3 mg; Vitamin D 31 IU; Folate 111 mcg; Omega 3 Fatty Acid 0.4 g

% Daily Value*: Vitamin A 120%; Vitamin C 170%; Calcium 35%; Iron 20%

Avocado Salad ONLY Nutrition Information Per Serving:  Calories 150; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 9 g); Cholesterol 0 mg; Sodium 80 mg; Potassium 390 mg; Total Carbohydrates 7 g; Dietary Fiber 5 g; Total Sugars 0 g; Protein 2 g; 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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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