ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Potato and Greens Tacos

Photo: Greg DuPree; Styling: Lindsey Lower

Active time 20 mins
Total time 30 mins

Serves 4 (serving size: 2 tacos)

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.


  • 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

Nutrition 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

How to Make It

  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.