Kale Potato Tacos with Almond Cilantro Sauce
Get excited for an amazing flavor experience with our Kale Potato Tacos topped with Cilantro Almond Sauce! These tacos are not only incredibly delicious but also super simple to make with just five wholesome ingredients. They're perfect for a quick weeknight dinner or a fun weekend meal, and they'll definitely leave you wanting more.
4 people
Calories: 352kcal
Ingredientes
Ingredients for Tacos
- 2 tbsp olive oil or neutral-flavored oil
- 1/3 cup chopped onion
- 2 1/2 cups 1 lb. chopped potatoes (I use fingerlings)
- 3 cups kale or another leafy green
- 1/2 tbsp salt
- 8 corn tortillas
Ingredients for Cilantro Bitchin' Sauce
- 1/4 cup chopped onion
- 1/2 cup slivered or sliced blanched almonds
- 3/4 cup washed and chopped cilantro
- 1 serrano or jalapeño pepper
- 2-3 limes juiced
- 1/3 cup water
- 1 tbsp salt
Elaboración paso a paso
Cilantro Sauce
- In a blender, combine 1/4 cup chopped onion, almonds, cilantro, serrano pepper, lime juice, water, and salt.
- Blend on high until the mixture is smooth and creamy. Add more water if needed to reach your desired consistency.
- Taste and adjust seasoning if necessary. The sauce should be a bit spicy, tangy and with bright cilantro flavors. Set aside.
Kale Potato Tacos
- In a large skillet, heat 2 tablespoons of olive oil or neutral-flavored oil over medium heat. Add the potatoes to the skillet and cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and golden brown on one side. Then, add chopped onion to the skillet and sauté until they become translucent, about 3-4 minutes. Finally, add chopped kale (or another leafy green) to the skillet and cook for another 5 minutes until the kale is wilted and tender.
- Add the Kale and season with a big pinch of salt.
Assemble the Tacos
- Heat 8 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until they are warm and pliable.
- Place a generous spoonful of the potato and kale mixture in the center of each tortilla.
- Drizzle the prepared cilantro cream sauce over the filling.
Notas
- How to prepare the kale: Wash the kale thoroughly under running water to remove any dirt or impurities. 2. Remove the tough stems from the kale leaves and discard them. 3. Tear the kale leaves into bite-sized pieces or cut them into strips, depending on your preference.
- Substitutions: Substitute the kale with spinach or other hearty greens. Use raw cashews instead of almonds.
- If you want a creamier sauce, soak the nuts in hot water for half an hour and drain before using.
- Make the tacos more fulfilling by adding JustEgg or eggs to the potato-kale mix.
- Store in separate containers in the fridge, they will last for up to 3-4 days.
- Use the almond cilantro sauce as a dip or spread for sandwiches.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 2658mg | Potassium: 734mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1810IU | Vitamin C: 46mg | Calcium: 151mg | Iron: 2mg