Mushroom-Potato Tacos with Scallion Relish

Active Time: 20 MinsTotal Time20 Mins
Yield: 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.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1large (8- to 10-oz.) russet potato, cut into 1/2-inch cubes (2 cups)
  • 1/2 cup chopped white or yellow onion
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt, divided
  • 2 cups thinly sliced fresh mushrooms (about 8 oz.)
  • 2 cups chopped lacinato kale or other hearty green
  • 1/2 cup chopped scallions (about 4 scallions)
  • 1 tablespoon fresh lime juice
  • 1jalapeo, seeded and chopped (about 1 1/2 Tbsp.)
  • 8(6-inch) corn tortillas
  • 2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)
  • 1medium-size ripe avocado, sliced

Nutritional Information

  • Calories 408
  • Fat 21g
  • Satfat 4g
  • Unsatfat 15g
  • Protein 10g
  • Carbohydrate 52g
  • Fiber 9g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 502mg
  • Calcium 16% DV
  • Potassium 16% DV
  • Calories 408
  • Fat 21g
  • Satfat 4g
  • Unsatfat 15g
  • Protein 10g
  • Carbohydrate 52g
  • Fiber 9g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 502mg
  • Calcium 16% DV
  • Potassium 16% DV

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, jalapeƱo, 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.

Source: Read Full Article