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Creamy Kale and Potato Tacos

Creamy Kale and Potato Tacos

a copycat Farm to Taco recipe 

Cook Time 35 minutes
Servings 4 tacos


  • 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


  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 RecipeĀ