Kale, Corn and Potato Taco

Kale, Corn and Potato Taco

Source:
Michael Waller
Bomba Tacos & Rum
Rocky River OH

Yield: 12

Ingredients:

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.