Jennifer Causey
Active Time
20 Mins
Total Time
20 Mins
Serves 4 (serving size: 2 tacos)

Cubed potatoes make a great taco filling. They crisp up nicely and take on the smokiness and faint heat of the spices. Kale adds a little toothsome chew; you can use any hearty green you have on hand (such as Swiss chard, collard greens, or spinach). The scallion relish is a fresh, tangy condiment that brightens the earthy flavor of the mushrooms and kale. It would also be delicious with your next batch of fish tacos.

How to Make It

Step 1

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add potato cubes in a single layer; cook, without stirring, 5 minutes. Stir in onion, paprika, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until potatoes are crisp on the outside and tender inside, about 5 minutes. Remove from skillet (Do not wipe skillet clean.)

Step 2

Add remaining 1 tablespoon oil to skillet; swirl to coat. Add mushrooms; cook, stirring occasionally, until lightly browned, about 5 minutes. Add kale and 1/8 teaspoon salt; cook, stirring occasionally, 5 minutes. Return potato mixture to skillet; stir to combine. Keep warm.

Step 3

Stir together scallions, lime juice, jalapeño, and remaining 1/8 teaspoon salt in a small bowl.

Step 4

Heat tortillas according to package directions. Spoon a scant 1/3 cup potato mixture onto each tortilla; top each with 1 tablespoon cheese. Divide avocado slices evenly among tortillas, and serve with scallion relish.

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