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