Kale, Corn and Potato Taco


  • 3 pounds Idaho® potatoes, scrubbed, cut in 3/4-inch cubes (about 2 quarts)
  • 6 tablespoons canola or vegetable oil
  • 3 tablespoons finely chopped garlic
  • 1 large bunch kale, stemmed and coarsely chopped (about 6 cups packed)
  • 1 pound grape tomatoes, halved (about 3 cups)
  • 2-1/4 cups charred corn kernels (*see note)
  • 24 corn or flour tortillas, 6-7-inch size
  • 1-1/2 cups prepared garlic mayonnaise or garlic aioli
  • 3 cups shredded cabbage
  • 1 pound queso fresco, crumbled
  • Hot sauce
  • Lime wedges for garnish


  1. Bring large pot of salted water to a boil. Add potatoes and cook 4 minutes or until just tender; drain. Sauté potatoes in a skillet with 3 tablespoons oil until golden brown. Salt if desired. Remove potatoes from pan.
  2. In same skillet, sauté garlic in 3 tablespoons oil for 30 seconds; add kale, tomatoes and corn. Stir over medium-high heat just until kale is softened and vibrant green, about 3 minutes.
  3. Spread 1 tablespoon garlic mayonnaise down center of each tortilla. Top with 2 tablespoons shredded cabbage, about 1/3 cup each kale mixture and potatoes.
  4. Sprinkle with queso fresco and drizzle with hot sauce. Serve with lime wedges.


*Note: Char 3 medium ears of corn over an open flame, or char fresh or frozen (thawed and patted dry) corn kernels in a dry skillet over medium-high heat.

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Yield: 12

Michael Waller
Formerly of - Tacos & Rum
Rocky River OH

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