Blue Corn Taco with Kale and Radish
A vibrant vegetarian taco featuring blue corn tortillas, sautéed kale, roasted tomatoes, creamy avocado, and crisp radish slices, topped with cotija cheese and pickled jalapeños.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 9g
Ingredients
- 8 tortillas blue corn tortillas
- 4 cups kale
- 4 medium radishes
- 1 pint cherry tomatoes
- 1 medium onion
- 1 large avocado
- ½ cup cotija cheese
- ¼ cup pickled jalapeños
Instructions
- 1
Preheat the oven to 425°F. Toss the 1 pint cherry tomatoes and 1 sliced onion with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until the tomatoes burst and the onion is golden, about 20 minutes.
- 2
While the vegetables roast, remove the stems from the 4 cups kale and chop the leaves. Thinly slice the 4 radishes and dice the 1 avocado.
- 3
Heat a large skillet over medium heat with 1 tbsp olive oil. Add the kale and cook, stirring, until wilted and tender, about 5 minutes. Season with salt and pepper.
- 4
Warm the 8 blue corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
- 5
Fill each tortilla with the roasted tomato-onion mixture and the sautéed kale. Top with the sliced radishes, diced avocado, 0.5 cup crumbled cotija cheese, and 0.25 cup pickled jalapeños. Serve immediately.
- 6
Optional: add a squeeze of lime or a sprinkle of cumin to the kale for extra flavor if you have them.
Tools you’ll need
- baking sheet
- large skillet
- chef's knife
- cutting board
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