Kale Potato Tacos with Cilantro Bitchin Sauce

Get excited for an amazing flavor experience with our Kale Potato Tacos topped with Cilantro Bitchin' 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.
Two soft tacos filled with sautéed vegetables, kale, and crumbled cheese sit on a blue-green plate. Nearby, a bowl of cilantro Bitchin Sauce with a wooden spoon is placed on a white surface. Small bits of taco filling and cheese crumbs surround the tacos on the plate.

About this recipe

Prepare for a flavor explosion with our Kale Potato Tacos topped with Cilantro Bitchin’ Sauce! These tacos are incredibly delicious and simple to make with five wholesome ingredients. Perfect for a quick weeknight dinner or a fun weekend meal, these tacos will leave you craving more. Let’s dive into this plant-based goodness!

This recipe is perfect for creating a quick, healthy, and nutritious meal. The recipe card provides various substitutions and ideas to help customize the dish to your liking.

A hand holding a white bowl of chopped onions in the foreground, with other prepared ingredients including diced potatoes for kale potato tacos in a white bowl and kale in a glass bowl. The background features a tiled backsplash, elegant flowers, and wooden cutting boards arranged upright.

Ingredients

  • Diced Potatoes
  • Diced onions
  • Kale. Wash the kale thoroughly, remove the tough stems from the leaves, and discard them. Tear the kale leaves into bite-sized pieces.
  • Corn Tortillas

What is Bitchin’ Sauce?

A popular brand of almond-based dips and sauces known for their creamy texture and bold flavors. Made from simple, wholesome ingredients, these sauces are often vegan, gluten-free, and packed with plant-based protein. The Original Bitchin’ Sauce, for example, combines almonds, lemon juice, nutritional yeast, and a blend of spices to create a tangy, savory, and slightly spicy sauce that’s perfect for adding a delicious twist to a variety of dishes, including tacos.

Cilantro Bitchin’ Sauce Ingredients

  • Slivered almonds
  • Onion, washed and chopped cilantro, serrano or jalapeño, lime juice, water, and salt.
A close-up image shows a pan filled with diced potatoes and fresh kale being stirred. The potatoes are lightly browned, indicating they have been sautéed or fried. The greens look fresh and vibrant, contrasting with the golden-brown cubes of potato. Steam rises from the hot pan, perfect for Kale Potato Tacos.

How to make the taco filling?

In a hot pan, add the oil and diced potatoes. When the potatoes are golden, add the kale and season with salt. Cook until the potatoes are soft inside and golden outside.

A plate with three potato tacos on a teal ceramic plate. Each taco consists of sautéed diced potatoes and wilted kale on small corn tortillas. A spoonful of creamy green Cilantro Bitchin Sauce is being drizzled over the tacos, with some sauce already visible on each. The white background enhances the food's colors.

Putting everything together

Heat up the corn tortillas, add the delicious taco filling, and generously top it off with some Spicy Cilantro Bitchin Sauce. Enjoy!

Two soft tacos filled with sautéed vegetables, kale, and crumbled cheese sit on a blue-green plate. Nearby, a bowl of cilantro Bitchin Sauce with a wooden spoon is placed on a white surface. Small bits of taco filling and cheese crumbs surround the tacos on the plate.

Kale Potato Tacos with Cilantro Bitchin Sauce (Copycat)

Alejandra Graf
Get excited for an amazing flavor experience with our Kale Potato Tacos topped with Cilantro Bitchin' 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.
5 de 1 voto
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine Mexican
Servings 4 people
Calories 352 kcal

Equipment

  • 1 High Speed Bender
  • 1 Non-stick skillet

Ingredients
  

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

Instructions
 

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.

Notes

  • Bitchin’ Cilantro Sauce: The original recipe has soy sauce and nutritional yeast. I don’t really like the flavor, so I left them out. Feel free to season the almond sauce with them if you wish.
  • 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: 1servingCalories: 352kcalCarbohydrates: 49gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 2658mgPotassium: 734mgFiber: 9gSugar: 4gVitamin A: 1810IUVitamin C: 46mgCalcium: 151mgIron: 2mg
Keyword cilantro sauce, kale

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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Alejandra Graf
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