Ingredients:

• 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

Directions:

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.