These vegan potato and kale tacos are a simple, satisfying way to turn a few everyday ingredients into a flavorful meal. Roasted potatoes, creamy avocado-massaged kale, and warm corn tortillas come together with plenty of room for your favorite toppings.
If you've never made avocado-massaged kale before, it's an easy way to create a softer, more flavorful filling, similar to the kale in my avocado kale salad. And if you enjoy hearty tacos with potatoes, you might also like my soyrizo and potato tacos.
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How to make potato and kale tacos
- Roast the potatoes: Toss the potatoes with olive oil, cumin, chili powder, oregano, and salt. Spread them on a parchment-lined baking sheet and roast until tender and lightly browned.
- Massage the kale: While the potatoes cook, combine the kale and avocado in a large bowl. Massage with your hands until the kale softens and reduces in volume. Add lime juice and a pinch of salt.
- Warm the tortillas: Heat the tortillas according to the package directions.
- Assemble the tacos: Fill each tortilla with roasted potatoes and kale, then add your toppings and hot sauce.
Please see the recipe card for the complete ingredients, measurements, and instructions.
If you're looking for a new way to enjoy potatoes for taco night, these vegan potato and kale tacos are a great one to try. The combination of roasted potatoes and avocado-massaged kale is simple, flavorful, and a little different from the usual.
In the mood for another taco recipe? Try my roasted sweet potato tacos next. Or for a quick skillet option, check out my vegan mushroom tacos with chimichurri sauce.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Potato and Kale Tacos
Ingredients
- 1 pound potatoes, (any variety) cut into small chunks
- 1 Tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 1 bunch kale, (any variety) ribs removed, cut into bite-sized pieces
- 1 avocado
- 2 Tablespoons lime juice
- 1 pinch of salt
- 8 corn tortillas
- Toppings such as diced tomatoes, sliced olives, and hot sauce, for serving (optional)
Instructions
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, cumin, chili powder, oregano, and salt until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.1 pound potatoes, 1 Tablespoon olive oil, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon dried oregano, ¼ teaspoon salt
- Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are tender and lightly browned.*
- While the potatoes are roasting, place the kale and avocado in a large bowl. Massage with your hands for a few minutes until the kale softens and reduces in volume.1 bunch kale, 1 avocado
- Add the lime juice and a pinch of salt to the kale mixture. Toss well to combine. Taste and adjust the seasoning, if needed.2 Tablespoons lime juice, 1 pinch of salt
- Warm the tortillas according to the package directions.8 corn tortillas
- To assemble, fill each tortilla with roasted potatoes and avocado-kale. Add tomatoes, olives, hot sauce, or any other toppings you like, and serve immediately.Toppings such as diced tomatoes, sliced olives, and hot sauce
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Notes
Nutrition
Nutritional information is an estimation.
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