When I saw a recipe for “Green Tacos” I said, “Naw, that ain’t right.” I kept thinking about it and went back later and decided it read very well so I’d give it a try… vegetarian though it was. The filling had a couple of my favorite vegetables – sweet potatoes and kale. An avocado garnish was the clincher. The recipe called for crema mexicana (Mexican style sour cream) that I just happened to have on hand. I added a little of a new favorite treat, an avocado salsa new on the market under the Herdez label. It has a little bite to it, but is a very nice jarred creamy avocado sauce that has been good on everything I’ve put it on. With my “healthy” appetite, it didn’t hurt to have a simple salad on the side. Black beans, corn, sliced sweet peppers and scallions tossed with a simple vinaigrette and chilled for a couple of hours hit the spot.
Green Tacos are on the keeper list for a light lunch or supper.
Servings: makes 4 tacos
- 3 tablespoons olive oil
- 1 small sweet potato, peeled, grated
- 1 garlic clove, finely chopped
- 4 cups Tuscan kale, ribs and stems removed, torn into bite-size pieces
- 2 tablespoons fresh lime juice
- Kosher salt, freshly ground pepper
- 4 corn tortillas, warmed
- 1 avocado, thinly sliced
- ¼ cup crema mexicana
- Heat oil in a medium saucepan over medium heat. Cook sweet potato and garlic, stirring often, until potato is tender and just beginning to brown, 8–10 minutes. Add kale and cook, tossing often, until kale is wilted and tender, 8–10 minutes. Add lime juice and season with salt and pepper.
- Serve sweet potato and kale mixture on tortillas, topped with avocado and crema.