Smoky Potato and Greens Tacos

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Smoky Potato and Greens TacosRecipe

Photo: Greg DuPree; Styling: Lindsey Lower

Cooked greens and crispy potatoes are great as a base for a skillet hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings such as fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main. Our trick for crispy potatoes without the added fat: After boiling and draining, we spread them out on paper towels to remove any extra moisture, then stir occasionally as they sauté for even browning on all sides. If you're starting without a batch of collard greens, wilt or sauté any hearty green like kale or chard.

Serves 4 (serving size: 2 tacos)


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6 cups water
4 cups cubed peeled baking potato (about 2 medium)
2 tablespoons olive oil
1 teaspoon hot smoked paprika
2 cups [SUB_RECIPE_LINK {cooked collard greens (from Braised Collard Greens and Bacon-Pepper Pinto Beans)} {150077}]
1/4 teaspoon kosher salt
8 (6-in.) corn tortillas
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced radishes
2 ounces queso fresco, crumbled (about 1/2 cup)
8 teaspoons hot sauce


Active: 20 Minutes
Total: 30 Minutes

1. Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.

2. Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.

3. Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

Created date

October 2016

Nutritional Information

Calories 409
Fat 14.1 g
Satfat 3 g
Monofat 7 g
Polyfat 2.4 g
Protein 12 g
Carbohydrate 65 g
Fiber 8 g
Cholesterol 10 mg
Iron 2 mg
Sodium 464 mg
Calcium 273 mg
Sugars 5 g
Est. Added Sugars 0 g