About this recipe
Prepare for a flavor explosion with our Kale Potato Tacos topped with Almond Cilantro 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.
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 ‘s in the Sauce?
- Slivered almonds
- Onion, washed and chopped cilantro, serrano or jalapeño, lime juice, water, and salt.
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.
Putting everything together
Heat up the corn tortillas, add the delicious taco filling, and generously top it off with some Spicy Almond Cilantro Sauce. Enjoy!
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.
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
- 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
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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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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