Everyone has a friend, or perhaps it’s you, who eats out and attests that they can make the same dish at home. Guilty! I am definitely that person. So, my daughters were not surprised when after eating at one of our favorite taco shops, I told them I would come up with my own version and promised they would love it. Chaia Tacos, a local taqueria, creates some of the best vegetarian taco combinations. My favorite is the creamy kale and potato.
There is so much joy in recreating a recipe. For the cost of three takeout tacos, I can make tacos for the entire family. The creamy kale and potato taco ingredients are accessible and boast layers of flavor.
Ingredient Tips:
Kale – Lacinato kale is my preference for this recipe. It is more tender than curly kale and wilts quickly. However, I’m sure any kale will work.
Potatoes – Yukon Gold and russet potatoes both work well. Roast potatoes before adding them to the sautéed kale.
Cheese – Use a quality pepper jack (Cabot is my go-to). Please don’t confuse it with Monterey jack cheese. Pepper jack is spicy and a must to pull the flavors together. Monterey jack will fall flat.
Pickled Red Onions – If you can, make these ahead of time. Quick-pickled onions are delicious, quite easy to make, and can be ready in 45 minutes.
Poblano Cream – Toss eight ounces of your favorite sour cream, add a chopped *roasted poblano pepper, 1/2 cup cilantro, one teaspoon of lime juice, and a pinch of salt in a food processor until well combined.
*Roasted Poblano Pepper: 1.)Preheat oven to 425 degrees Fahrenheit. 2.) Toss pepper in 1 teaspoon of olive oil, place on a parchment paper-lined baking sheet, and roast for 15 minutes. 3.) While hot, add to a storage page and seal for 10 minutes. 4.) Remove from the bag and peel the outer skin.
Microgreens – There are so many varieties of microgreens. I use a sunflower and kale blend, but feel free to use what you can find at your local grocer.
Salsa Verde – With so many salsa verde choices, go with your favorite brand and spice preference.
Ingredients
3 cups lacinato kale (about 8 stems) remove stems and chop
1 1/2 cups potatoes (gold or russet), thinly sliced (1/8" thick)
2 1/2 tablespoons olive oil
2 cloves garlic, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
sea salt
pepper
3 ounces pepper jack cheese, shredded
1/3 cup milk
8 corn tortillas
microgreens
pickled red onion
poblano pepper cream - see instructions
salsa verde
Instructions
Roasted Potatoes
- Preheat the oven to 425 degrees Fahrenheit.
- Add thinly sliced potatoes and one tablespoon of olive oil to a bowl.
- Season with 1/4 teaspoon garlic powder, 1/4 teaspoon onion salt, sea salt, and pepper.
- Toss to cover with oil and spices. Add to a parchment-lined baking sheet.
- Roast on the middle rack for 23-25 minutes.
Kale
- In a 3 quart saute pan over low-medium heat, add 1 tablespoon of olive oil.
- Next, add garlic and saute for 3-4 minutes.
- Add kale and top with remaining olive oil.
- Season with 1/4 teaspoon garlic powder, 1/4 teaspoon onion salt, sea salt, and pepper.
- Gently mix and cook until wilted and tender.
- Add roasted potatoes and stir.
- Add cheese and milk. Reduce heat to low. Stir until the cheese melts and the ingredients are well combined.
Assemble:
- Heat tortilla over an open fire on both sides. Use tongs to flip and keep them from burning.
- Add creamy kale and potato mixture, top with poblano cream, salsa verde, pickled onions, and microgreens.
Notes
If you can, make the poblano cream and pickled red onions ahead of time.
We would love to see your creamy kale and potato tacos. Tag us on Instagram @peanutpopblog.
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