Creamy Kale and Potato Tacos

Creamy Kale and Potato Tacos

And I promised these recipes wouldn’t just be raw kale salads and green juice! There tacos are seriously the best ever.  You won’t even believe they are full of kale!

Creamy Kale and Potato Taco

I think I have talked before about my love for this cute little taco shop in Washington, DC called Chaia. But in case you haven’t heard, let me express my love again. Their menu consists of about 5 seasonal tacos some rice and beans and that’s it! And all the tacos are vegetarian, but not in the “vegetable tacos are tacos” world but in the “I can’t believe these are vegetables” world. Seriously, if it weren’t for the fact that its in Georgetown, which is such a pain to get to, I think I would go ever week. (I hear they are opening a second location, I have my fingers crossed for Dupont or 14th!)

Creamy Kale and Potato Tacos

it just so happens that one of their regular tacos, creamy kale and potato, is my absolute favorite. So naturally, I got to thinking, how can i make this at home. In fact, these tacos are basically the reason I wanted to feature Kale. Well, these tacos, and being healthy! As it turns out, it wasn’t as difficult as I thought. I made a slightly different sauce then their green sauce, but it still pairs perfectly. Now in know way am I suggesting that you never go to Chaia yourself. But I do highly suggest you make these tacos on the nights you don’t go!

Creamy Kale and Potato Tacos

Creamy Kale and Potato Tacos

a copycat Farm to Taco recipe 

Cook Time 35 minutes
Servings 4 tacos

Ingredients

  • 4 small red potatoes
  • 4 tsp olive oil divided
  • 3 cups Kale
  • 1/4 cup nonfat milk
  • 1/4 cup lowfat pepperjack cheese
  • pickled onions
  • yogurt cilantro sauce

Instructions

  1. The pickled onions should be made ahead of time. See the recipe notes for the link to the recipe. 

  2. Preheat the oven to 400 degrees. Prepare 1-2 baking sheets with parchment paper. 

  3. Wash and dry the potatoes. Using a mandolin thinly slice the potatoes. 

  4. Toss in 2 tsp olive oil and sprinkle with garlic salt and pepper. 

  5. Cook the potatoes in the oven for 15-20 minutes until the edges start to brown. 

  6. Clean the kale, and remove all the stems. 

  7. Add 2 tsp of olive oil to a medium pot and place the burner on low-medium. Add in kale. Cook until wilted. Stir to ensure the bottom doesn't burn. 

  8. Make the cilantro yogurt sauce. Find the recipe in the recipe notes. 

  9. When the potatoes are done, add them to the pot. Add in the milk and cheese. 

  10. Stir until they are well combined. 

  11. Heat up the tortillas. 

  12. Assemble the tacos by adding the creamy kale and potato mixture, some of the cilantro yogurt sauce, and the pickled onions. 

Recipe Notes

Pickled Onion Recipe

Cilantro Yogurt Sauce Recipe 

Creamy Kale and Potato Tacos

Substitutions 

this is one recipe where its pretty perfect as is, however, 

  • Kale I think Spinach is always a good substitute for kale if needed in this recipe.

Creamy Kale and Potato Tacos

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Creamy Kale and Potato Tacos

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