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Smoky Potato and Greens Tacos by

Source: Cooking Light

Tags: potato, tortillas, quesofresco, cilantro, radishes, collardgreens


6 cups water
4 cups cubed peeled baking potato (about 2 medium)
2 tablespoons olive oil
1 teaspoon hot smoked paprika
2 cups cooked collard greens (from Braised Collard Greens and Bacon-Pepper Pinto Beans)
1/4 teaspoon kosher salt
8 (6-in.) corn tortillas
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced radishes
2 ounces queso fresco, crumbled (about 1/2 cup)
8 teaspoons hot sauce

4 bunches collard greens (about 11 oz. each), stemmed and chopped
8 garlic cloves
2 cups stocck
1 1/2 tsp salt
1 1/2 tsp sugar
3 Tbsp apple cider vinegar


Step 1
Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.

Step 2
Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.

Step 3
Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

Heat oil in a large Dutch oven over medium-high. Slice 8 garlic cloves. Add sliced garlic and sliced onion to pan; cook until slightly caramelized, about 10 minutes. Stir in 2 cups stock, sugar, 1 1/2 teaspoons salt, and greens. Cover, reduce heat to medium-low, and cook until very tender, about 30 minutes, stirring occasionally. Stir in vinegar.

Servings: 4

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