If you don’t think Kale could make a great taco filling, prepare to be amazed. Soft Kale Tacos with Corn and Sweet Pepper Relish is light, fresh, super healthy and has a uniquely authentic Mexican flavor. If you’re craving a food fiesta that’ll leave you feeling like a million bucks, these recipes are must-try.
Of course, you’ll need some tortillas. If you’re pressed for time you can buy them, but if you want to go all out with your Mexican feast, whip up a batch of homemade. Check out my Soft and Savory Whole Wheat Tortillas recipe; they’re easy to make, much lower in sodium than store-bought, and will give your tacos a rustic, homemade look and hearty flavor. If you go at a nice, leisurely pace, they might take an hour total to make, so it’s not a bad idea to make them a day ahead. Store them in an airtight container, and they’ll be wonderfully soft by taco time.
You’ll also need toppings. I recommend my sweet, spicy Corn and Sweet Pepper Relish because it’s easy, healthy, and has a spicy-sweet taste which really works. It also looks beautifully warm and golden against the dark green kale. Any of the usual taco toppings like salsa, pico de gallo, or plain fresh veg like chopped onion and tomato would also be delicious.
Kale Taco Filling
makes enough to very generously stuff 6 soft tacos
1 tablespoon olive oil
1 onion, chopped
1/2 a bell pepper, chopped
3 teaspoons chili powder
2 teaspoons paprika
2 teaspoons garlic powder or granules
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon onion powder
1/4 – 1/2 teaspoon black pepper, to taste
a healthy pinch or two of red pepper flakes, to taste
a pinch of cayenne pepper (optional)
a tiny pinch of salt or salt substitute
1 lb. chopped, ready-to-use kale (I use Nature’s Greens, which comes in 1 lb. bags)
1/2 cup water (more if needed)
1. Combine the olive oil, onion, pepper and all the seasonings and spices in a large pot over medium heat. Cook them together for about 2 minutes, stirring frequently.
2. Reduce the heat to medium low. Add the water and half the kale, stirring well. Let it cook for a few minutes to reduce, then add the other half of the kale. Cover the pot and continue to cook for about 15 minutes, stirring occasionally. If the kale looks dry, add a little more water.
If you want to dish up some tacos at this point, you can. You can also turn the heat down to the lowest setting to let the kale pick up even more flavor from the spices. You might want to leave it covered on the burner for about 20 minutes, stirring occasionally.
Don’t forget the Corn and Sweet Pepper Relish!
Per serving (about 1/2 cup): 81 calories; 3.3g fat (0g sat); 0mg cholesterol; 75mg sodium; 12.3g carbohydrates; 3.1g fiber; 3.3g protein; Vitamin A 255%; Vitamin C 178%; Calcium 12%; Iron 12%