Cubed potatoes make a great taco filling. They crisp up nicely and take on the smokiness and faint heat of the spices. Kale adds a little toothsome chew; you can use any hearty green you have on hand (such as Swiss chard, collard greens, or spinach). The scallion relish is a fresh, tangy condiment that brightens the earthy flavor of the mushrooms and kale. It would also be delicious with your next batch of fish tacos.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add potato cubes in a single layer; cook, without stirring, 5 minutes. Stir in onion, paprika, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until potatoes are crisp on the outside and tender inside, about 5 minutes. Remove from skillet (Do not wipe skillet clean.)

    Advertisement
  • Add remaining 1 tablespoon oil to skillet; swirl to coat. Add mushrooms; cook, stirring occasionally, until lightly browned, about 5 minutes. Add kale and 1/8 teaspoon salt; cook, stirring occasionally, 5 minutes. Return potato mixture to skillet; stir to combine. Keep warm.

  • Stir together scallions, lime juice, jalapeño, and remaining 1/8 teaspoon salt in a small bowl.

  • Heat tortillas according to package directions. Spoon a scant 1/3 cup potato mixture onto each tortilla; top each with 1 tablespoon cheese. Divide avocado slices evenly among tortillas, and serve with scallion relish.

Nutrition Facts

408 calories; fat 21g; saturated fat 4g; protein 10g; carbohydrates 52g; fiber 9g; sugars 5g; sodium 502mg.
Advertisement